Classic Braised Taiwanese Beef Stew

Ingredients

• 3 lb boneless beef short ribs (cut into 2-inch pieces)
• 2 green onions (optional, for blanching)
• 1 tbsp Sichuan peppercorns (optional, for blanching)
• 1 large onion (sliced)
• 8 cloves garlic (smashed)
• 3 large potatoes (peeled and cubed)
• 2 large carrots (peeled and cut into chunks)
• 6 cups beef stock
• Water (enough to cover the beef in the pot)
• 3 bay leaves
• 4-5 star anise pods (optional)
• 2 tsp Sichuan peppercorns (optional)
• 4.5 tbsp soy sauce
• 2 tbsp dark soy sauce
• 2 tbsp tomato paste
• 1.5 tbsp spicy fermented bean paste (doubanjiang)
• 1-2 tbsp sugar (or rock sugar)
• 1/4 cup Chinese cooking wine
• 2 tbsp cornstarch
• 4 tbsp water

Directions

• In a pot, combine the beef, Chinese cooking wine, green onion, Sichuan peppercorns, and enough cold water to cover.
• Bring to a simmer over medium heat and cook for 5 to 10 minutes to remove impurities. Skim off any scum.
• Drain, rinse the beef under cold water, pat dry, and set aside.
• Heat oil in a large pot. Add the beef and brown on all sides for 2 to 3 minutes.
• Add the sliced onion and saute until fragrant and softened, 3 to 4 minutes. Add the garlic and stir for another 30 seconds.
• Stir in the tomato paste, doubanjiang, soy sauce, dark soy sauce, and sugar. Cook for 2 to 3 minutes, stirring frequently. Taste and adjust seasoning.
• Add the beef stock (or water), Sichuan peppercorns, bay leaves, and star anise. Stir well.
• Bring to a simmer, then reduce the heat to medium-low. Cover and cook for 2 to 3 hours, stirring every 30 minutes so nothing sticks.
• Add the potatoes and carrots. Cover and cook until tender, about 20 minutes.
• Optional: thicken the stew with the cornstarch slurry, stirring until the sauce reaches your desired consistency.
• Serve hot over rice.

Ginger omitted from the blanch (Ruth allergy) with no loss to the dish. Full stove-top and Instant Pot versions from Tiffy Cooks on Instagram / tiffycooks.com.