This hearty Szechwan Beef Stew is a comforting main course that balances rich umami flavors with a gentle kick of heat. Boneless beef chuck is marinated in soy sauce and garlic, then slow-simmered until fork-tender in a broth infused with fennel, ginger, and crushed red pepper. The result is a deeply flavorful dish with a glossy, slightly thickened sauce that clings to every bite. It&# 226;ÂÂs perfect for weeknight dinners or chilly evenings when you crave something substantial and satisfying. Serve over steamed rice or noodles to soak up the delicious sauce. Simple ingredients come together to create a restaurant-quality meal at home, making this a reliable favorite for families and spice lovers alike.
Szechwan Beef Stew
Description
This hearty Szechwan Beef Stew is a comforting main course that balances rich umami flavors with a gentle kick of heat. Boneless beef chuck is marinated in soy sauce and garlic, then slow-simmered until fork-tender in a broth infused with fennel, ginger, and crushed red pepper. The result is a deeply flavorful dish with a glossy, slightly thickened sauce that clings to every bite. It's perfect for weeknight dinners or chilly evenings when you crave something substantial and satisfying. Serve over steamed rice or noodles to soak up the delicious sauce. Simple ingredients come together to create a restaurant-quality meal at home, making this a reliable favorite for families and spice lovers alike.Ingredients
Directions
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Cut beef into 2-inch cubes.
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In a large bowl, combine pressed garlic, 2 tablespoons soy sauce, and 1 teaspoon sugar.
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Add beef cubes to the bowl and stir until well coated with the marinade.
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Let the beef stand for 15 minutes to marinate.
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Meanwhile, in a separate small bowl, combine 1 cup water, remaining 2 tablespoons soy sauce, 2 teaspoons sugar, crushed red pepper, fennel seed, black pepper, ground cloves, and ground ginger; set aside.
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Heat oil in a Dutch oven or large skillet over high heat.
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Brown the marinated beef on all sides in the hot oil, working in batches if necessary.
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Pour the soy sauce and spice mixture over the browned beef, stirring to combine.
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Bring the mixture to a boil, then reduce heat to low.
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Cover and simmer for 2 hours, or until the beef is very tender.
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In a small bowl, mix cornstarch with 2 tablespoons water to create a slurry.
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Stir the cornstarch slurry into the beef mixture.
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Cook, stirring constantly, until the mixture boils and thickens, about 1 minute.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 661.8kcal
- % Daily Value *
- Total Fat 38.4g60%
- Saturated Fat 14.3g72%
- Cholesterol 177.6mg60%
- Sodium 1010.0mg43%
- Total Carbohydrate 12.3g5%
- Dietary Fiber 0.3g2%
- Sugars 4.0g
- Protein 60.7g122%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, ensure the beef is browned well before adding the liquid to develop deeper flavor.
If the stew is too thick, add a splash of water or broth. If too thin, simmer uncovered for a few more minutes or add a bit more cornstarch slurry.
This stew tastes even better the next day after the flavors have had time to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Serve hot over steamed white rice or egg noodles.
