Omnivore's Cookbook · by Maggie Zhu★ 5.0 (18)
Chinese Beef Stew with Potatoes (土豆炖牛肉)
NUTRITION · PER SERVING50M COOK
CAL 27%·PRO 74%
CARBS 20G15% OF CAL
2G FIBER7G SUGAR10G OTHER
FAT 34G56% OF CAL
12G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender braised beef in a rich, savory broth with potatoes and carrots flavored with Chinese spices and aromatics. An easy make-ahead meal that freezes well.
mainchinesecasserolebeef🥘 pressure cooker🫕 dutch oven🍲 stockpotdairy free
View the full recipe on Omnivore's Cookbook →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 beef chuck roast (2 to 3 lbs / 1 to 1.3 kg)
- 1/4 cup Shaoxing wine
- 1/4 cup light soy sauce ((or soy sauce))
- 1 tablespoon dark soy sauce
- 1 tablespoon sugar
- 1/2 teaspoon coarsely ground black pepper
- 1/2 teaspoon salt
- 6 dried chili peppers
- 1 thumb ginger (, sliced)
- 3 green onions (, halved crosswise)
- 4 bay leaves
- 1 star anise
- 1 cinnamon stick
- 2 medium waxy potatoes (, cut into 2” (5 cm) pieces (or 1 large russet potato))
- 1 large carrot (, cut into 2” (5 cm) pieces)
At a glance
PER SERVING · TIME 50M
CAL 27%·PRO 74%
CARBS 20G15% OF CAL
2G FIBER7G SUGAR10G OTHER
FAT 34G56% OF CAL
12G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 846mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1058mg
- Calcium
- 23mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 846MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.