How to make a delicious Hong Kong Beef Stew

• Use good quality beef that becomes tender when cooked for a long time (short rib, chuck roast)
• Sear the beef before cooking
• Take time to cook out tomato past and aromatics before adding broth
• Use a high quality beef broth
• Add some beef stock base for extra umami
• Make sure to season every step of cooking. Season your meat before searing and then season the soup itself as it is cooking. The salt and spices will absorb into the meat and vegetables as they cook.

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Hong Kong Beef Stew

A luscious, beefy, hearty stew made famous at Hong Kong style cafes

Course Main Course

Cuisine Asian, Cantonese, Chinese, Hong Kong

Keyword Chinese beef stew, Hong Kong Beef Stoup, Hong Kong Borscht

Prep Time 20 minutes minutes

Cook Time 2 hours hours 20 minutes minutes

Total Time 2 hours hours 20 minutes minutes

Servings 10 people

Ingredients

• 1 tsp salt
• 1.5 lb beef stew meat
• 2 carrots roughly chopped
• 2 stalks celery roughly chopped
• 1 tbsp canola oil
• 1/2 onion diced
• 1 bay leaf
• 3 tomatoes roughly chopped
• 1 1/2 tbsp tomato paste
• 1 tbsp ketchup
• 1 quart beef broth
• 1 1/2 quarts water
• 1/2 head small cabbage roughly chopped
• 3 tsp seasoned salt
• 1 tbsp sugar
• 2 white potatoes cut into 2-inch cubes

Instructions

• Season beef with salt and mix well into meat. Then heat a large pot on high heat. Add in meat to brown. Sear about 3-5 minutes each side.
• Remove meat from pan. Then add in carrots, celery, onion, tomato paste, and ketchup. Saute for 5 minutes.
• Add in beef broth, water, bay leaf, seasoned salt, and sugar. Bring to a boil. Then turn heat to low and allow to simmer for 1.5-2 hours until meat is tender.
• Occasionally remove foam that builds up on the surface of the stew.
• When meat is tender, add in potatoes and turn up heat to medium. Allow to cook until potatoes are tender, approximately 20 minutes.
• Taste for seasoning and add salt or sugar to taste.

For other beef stew recipes, check out my French Beef Burgundy Stew and American style Classic Beef Vegetable Stew.

The key to creating depth of flavor lies in all the browning, sauteing, deglazing, and slow cooking processes. This beef stew recipe relies on this browning process for its flavor profile, along with beef base, Lawry’s seasoned salt, and red wine for good measure.

As a home cook, there is absolutely no shame in using pre-made spice mixes. My go-to’s are Lawry’s seasoned salt and garlic salt. These two make everything taste more delicious.

This is a great make-ahead dish for a potluck or for your weekly meal prep. 

Do I need special equipment?

To speed up cooking, you could always use a pressure cooker. But if time is on your side, then go ahead with the low and slow cooking method. Works every time. 

What Cut of Beef Should I use?

Any type of beef with connective tissue would be good. Chuck, short rib, beef “stew meat” sold at stores are all good options. Depending on which cut of meat you use and how large your beef chunks are, you will have to adjust your cooking time. 

How to Serve Classic Beef Vegetable Stew

With a delicious crusty piece of bread slathered in butter.

What Red Wine Do I Cook with?

Choose a red wine that you enjoy drinking rather than relying on recommendations on “cooking wines.” Just find a relatively cheap bottle of Pinot Noir or Cabernet in the $10 range. Avoid 2 buck chuck types of wines because you want decent quality of wine in your food.

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Classic Beef Vegetable Stew

A rich and heart classic beef vegetable stew.

Course Main Course, Soup

Cuisine American

Keyword beef stew, beef vegetable stew, butternut squash soup

Prep Time 30 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 30 minutes minutes

Servings 10 people

Ingredients

• 2 lbs beef chuck cut into 2 inch pieces
• 1 tbsp Lawry's seasoned salt
• 1 tsp black pepper
• 1 tbsp oil
• 4 cloves garlic minced
• 2 tbsp beef base
• 1 tbsp tomato paste
• 1/2 cup red wine
• 1 cup crushed tomatoes
• 1 quart beef stock
• 4 quarts water
• 6 carrots cut into 2 inch pieces
• 4 stalks celery cut into 2 inch pieces
• 1 sweet onion diced
• 1 tbsp sugar
• 1 tbsp dried thyme

Instructions

• Season beef with Lawry's seasoned salt and pepper.
• Heat a large stockpot on medium high heat. Add oil. When oil is shimmery, add in beef and brown, about 5 minutes each side.
• Add in beef base, garlic, tomato paste and saute for another 2 minutes. Add in red wine.
• Then add in crushed tomatoes, beef stock, and water.
• Add in carrot, celery, and onion.
• Season with sugar, bay leaves, and dried thyme
• Allow to come to a boil, and then allow to simmer on medium low heat for 3-4 hours, depending on your cut of beef.
• After 3 hours of cooking, check meat for tenderness. Simmer longer if needed. When meat is tender, turn off heat. Taste for seasonings and add Lawry's seasoned salt, sugar, and pepper to taste.

If you are looking for a more elevated version of beef stew, check out my recipe for French Beef Burgundy Stew.