Clear-Braised Beef Stew
A tender and savory beef stew featuring clean flavors and a rich broth, perfect for serving over noodles or rice.
Story
This classic clear-braised beef focuses on the natural taste of the meat. By soaking the beef first, we remove excess blood for a clearer broth. It is often enjoyed as a standalone soup or used as a base for beef noodles.
Ingredients
Beef chuck or shank
500g
Green onions
2 stalks
Fresh ginger
3 slices
Cooking wine
1 tbsp
Salt
to taste
Water
enough to cover
Instructions
1
Soak and Prep the Beef
Submerge the beef in a bowl of cold water for about 30 minutes to draw out blood. Drain, pat dry, and cut the meat into bite-sized cubes suitable for stewing.
2
Prepare Aromatics
Cut the green onions into 2-inch sections. Slice the ginger into thin pieces. Keep these ready to add to the pot.
3
Pressure Cook the Stew
Place the beef chunks into a pressure cooker. Add fresh cold water until the meat is fully covered. Toss in the ginger, onions, and cooking wine. Seal the lid and cook on high heat until the pressure builds, then lower the heat and simmer for about 30 to 40 minutes until the beef is fork-tender.
4
Season and Serve
Once the pressure has released naturally, open the pot. Skim off any excess fat from the surface. Season the broth generously with salt to your taste before serving hot.
