Beef Stew with Asian Flavors Pressure Cooker Recipe

Recipe Category: Asian


Beef Stew With Asian Flavors Pressure Cooker Recipe


SERVES 6 – Cooker: 5- to 7-quart – Time: 25 minutes for stew, 5 minutes for carrots at HIGH pressure

  • ½ cup Chinese rice wine (shaoxing)
  • ¼ cup reduced-sodium soy sauce
  • 3½ pounds boneless beef chuck roast, cut into 1½-inch cubes
  • 2 tablespoons all-purpose or rice flour
  • ½ teaspoon freshly ground white pepper
  • 2 tablespoons olive oil
  • 2 large white onions, chopped
  • 1 teaspoon sea salt
  • 6 cloves garlic, minced
  • 1½ cups sliced (½-inch-thick) celery, widest slices halved crosswise
  • 1/3 cup finely chopped peeled fresh ginger
  • ¼ teaspoon red pepper flakes
  • 1 stalk lemongrass, trimmed of lower bulb and tough outer leaves removed; leave green stem intact and bruise by bending stalk in a few places to release its flavor
  • 3 star anise pods
  • 1 (3-inch) cinnamon stick
  • 1 cup water
  • 1 cup low-sodium chicken broth
  • 4 large carrots, cut on a diagonal into ½-inch-thick slices (about 2 cups)
  • 6 green onions (whites and plenty of the green portion), thinly sliced
  • ½ cup chopped fresh cilantro, for garnish
  • 1 cup diced firm or extra-firm tofu, for garnish


  1. In a medium bowl, mix 2 tablespoons each of the rice wine and soy sauce; add the beef, toss to coat, and let marinate at room temperature for 45 minutes
  2. Drain the beef and blot dry
  3. Wipe out the bowl and toss the beef, flour, and pepper together
  4. In a 5- to 7-quart pressure cooker, heat 1 tablespoon of the oil over medium-high heat until very hot
  5. Brown the meat in batches in a single layer on all sides, adding more oil as needed
  6. Transfer the browned meat to a plate
  7. Reduce the heat to medium, add the onions and salt, and cook, stirring occasionally, until the onions are softened, about 4 minutes
  8. Add the garlic, celery, ginger, red pepper flakes, lemongrass, star anise, and cinnamon and cook, stirring, until fragrant, about 45 seconds
  9. Add the water and remaining 6 tablespoons rice wine, increase the heat to high, and, using a wooden spoon, scrape the bottom of the pot to loosen and dissolve any browned bits, about 1 minute
  10. Add the broth, remaining 2 tablespoons soy sauce, and the beef with any accumulated juice, and bring to a boil
  11. Close and lock the lid
  12. Set the burner heat to high
  13. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  14. Set a timer to cook for 25 minutes
  15. Remove the pot from the heat
  16. Open the cooker with the Quick Release method
  17. Be careful of the steam as you remove the lid
  18. Skim off any fat from the surface
  19. Discard the lemongrass, star anise, and cinnamon stick
  20. Add the carrots to the pot
  21. Relock the cooker, bring back up to HIGH pressure, and cook for 5 minutes
  22. Remove the pot from the heat
  23. Open the cooker with the Quick Release method
  24. The carrots should be tender
  25. Stir in the green onions
  26. Taste for seasoning and add salt and pepper if necessary
  27. Serve immediately with steamed white rice, sprinkled with the cilantro and tofu
  28. This is really good reheated the next day

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