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Pressure Cooker (Instant Pot) Cantonese braised beef stew

Course Main Course
Cuisine Chinese
Prep Time 1 hour
Cook Time 1 hour 10 minutes
Total Time 2 hours 10 minutes
Servings 4
Author Mary Tang

Ingredients

  • 1 orange peel About 2 x 2 inches big. Soak in 1 cup of water
  • 1 turnip- large dice
  • 3 carrots- large dice
  • 5 small russet potatoes
  • 2 pounds of beef flank skin on-large cubes
  • 1/8 cup of sliced ginger
  • 5 cloves of garlic-minced
  • 17 cups of water separated by 8 cups, 8 cups, and 1 cup
  • 1/4 cup of vegetable oil add more as needed
  • Salt and pepper to taste
  • 1/2 cup of rice wine
  • 3 star anises
  • 4 cloves
  • 1 handful of green onions for garnish

Sauce

  • 1/3 cup of soy sauce
  • 1 cup of Chou Hou paste
  • 2 tsp of sugar
  • 2.5 cups of water divided by 1.5 cups and 1 cup

Slurry

  • 2 tbsp of cornstarch
  • 1 cup of water

Instructions

Prep work.

  1. Soak the orange peel in water for at least 15 mins. Using a spoon, scrape all the white parts under the skin. This is important to not make the peel bitter.

  2. Cut the turnip, potatoes, carrots, and beef flank. Slice the ginger and mince the garlic.

  3. Fill a pot with 8 cups of water and wait for it to boil. Parboil the carrots for about 5 minutes. Drain and set aside.

  4. Fill a pot with 8 cups of water and wait for it to boil. Blanche the meat for about 1 minute. Drain and set aside.

  5. Season the beef with salt and pepper.
  6. In the pan, add oil and then in batches, add the potatoes. Brown each side of the potatoes (about 1 minute a side). Remove and set aside.

    If using the Instant Pot, use the saute mode. 

  7. In the same pan, turn the heat to medium-high, add oil. Add the meat in batches and brown all sides. Add garlic and ginger to the meat and saute for a few minutes. Add the rice wine and let it cook down.

    If using the Instant Pot, use the saute mode. 

Instant Pot Time:

  1. Add the meat, garlic and ginger to the Instant Pot.

  2. In a separate bowl, mix all ingredients in the sauce. Taste and adjust to your liking. Add the sauce to the pressure cooker with 1.5 cups of water.

  3. Add the star anise, orange peel, and cloves. Mix. 

  4. Make sure the Instant Pot knob is on 'sealing'. Using the manual mode, set the time for 45 minutes on high pressure.

  5. Once the timer is up at 45 minutes, turn the pressure cooker off immediately, switch the knob to venting for a quick release.

  6. Add the carrots, potatoes, and turnip to the pressure cooker. Add 1 cup of water. Close the lid and make sure the knob is back on "sealing". Press the "stew" mode, and manually set the time to 20 minutes.

  7. Once the timer is up at 20 minutes, turn the pressure cooker off, switch the knob to 'venting' for a quick release.

  8. In a bowl, add cornstarch and cold water to make a slurry. Press saute on the Instant Pot and add the slurry to the stew to thicken the sauce. Mix the stew.

  9. Taste and add salt and pepper if desired. Serve and garnish with green onions.

Recipe Notes

Chou Hou Paste can be easily found at most Asian grocery stores in Canada