In a pot, combine the beef, Chinese cooking wine, ginger, green onion, Sichuan peppercorns, and enough cold water to cover.
Bring to a simmer over medium heat and cook for 5–10 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 2–3 minutes.
Add the sliced onion and sauté until fragrant and softened for 3–4 minutes. Add in the garlic and stir for another 30 seconds.
Stir in the tomato paste, doubanjiang, soy sauce, dark soy sauce, and sugar. Cook for 2–3 minutes, stirring frequently. Taste to adjust seasoning
Add the beef stock (or water), Sichuan peppercorns, bay leaf, and star anise to the pot. Stir well.
Bring the mixture to a simmer, then reduce the heat to medium-low. Cover and cook for 2–3 hours, stirring every 30 minutes to ensure nothing sticks.
Add the potatoes and carrots. Cover and cook until tender (about 20 minutes).
Optional: Thicken the stew with cornstarch slurry, stirring until the sauce reaches your desired consistency.
Serve hot over rice.
Instant Pot method: after adding the stock and aromatics, seal and pressure cook on high for 50 minutes, natural release 10 minutes; then add the potatoes and carrots and pressure cook 3–4 minutes with a quick release; thicken with the cornstarch slurry on saute mode. From Tiffy Cooks, seen on Instagram.
