Tomato and Potato Beef Stew
A comforting Chinese braised dish featuring tender beef brisket slowly cooked with sweet tomatoes and soft potatoes in a rich, savory sauce. Perfect for family dinners.
Story
This classic home-style dish balances the richness of beef with the bright acidity of tomatoes. The potatoes absorb all the delicious braising liquid, making each bite incredibly satisfying.
Ingredients
beef brisket
500g, cut into 3cm cubes
ripe tomatoes
3 medium, chopped
potatoes
2 large, peeled and cut into chunks
onion
1 medium, diced
garlic
3 cloves, minced
ginger
3 slices
bay leaves
2 leaves
vegetable oil
3 tablespoons
cooking rice wine
2 tablespoons
light soy sauce
2 tablespoons
dark soy sauce
1 tablespoon
oyster sauce
1 tablespoon
salt
to taste
green onions
for garnish
Instructions
1
Prep the ingredients
Cut the beef brisket into uniform cubes about 3cm in size. Peel and chunk the potatoes. Roughly chop the tomatoes, dice the onion, and mince the garlic. Having everything prepped and within reach makes the cooking process smooth.
2
Sear the beef
Heat oil in a large pot over medium-high heat. Add the beef cubes and sear without moving them for 2-3 minutes until nicely browned on one side. Stir and cook for another 3-4 minutes until all sides are browned. Add the rice wine and let it sizzle for 30 seconds, then remove the beef and set aside.
3
Build the aromatics
In the same pot, add the onion, ginger, and garlic. Stir-fry for 2 minutes until fragrant. Add the chopped tomatoes and cook for 3-4 minutes, pressing them with the back of your spatula to release their juices. You want them to break down into a sauce-like consistency.
4
Braise the stew
Return the seared beef to the pot. Add light soy sauce, dark soy sauce, oyster sauce, and bay leaves. Pour in about 500ml of hot water—just enough to almost cover the ingredients. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
5
Add potatoes and finish
Add the potato chunks to the pot. Continue simmering, covered, for another 25-30 minutes until potatoes are tender and the sauce has thickened. Stir occasionally to prevent sticking. Taste and adjust salt as needed. The sauce should be rich and slightly glossy.
6
Serve
Remove bay leaves. Transfer to a serving bowl and garnish with sliced green onions. Serve hot over steamed rice or with crusty bread to soak up the delicious sauce.
