Chinese Beef Stew with Potatoes is a comforting and flavorful dish made with tender beef, potatoes, and carrots braised in a rich, aromatic sauce. In this version, I am giving the dish a Sichuan-style twist by adding chili bean paste, which transforms the classic Cantonese-style beef stew into something deeper, spicier, and more robust in flavor.

The beef is simmered with traditional Chinese spices, including star anise, cinnamon, and cloves, along with soy sauce, Chinese wine, and rock sugar, to create a rich, savory base. The addition of chili bean paste brings a mild heat and umami depth, making this version especially satisfying for those who enjoy Sichuan flavors.

In this recipe, I will also discuss how to prepare the beef, including blanching, searing, and slow braising to achieve tender, flavorful results. Please also watch the video below to see the full cooking process step by step.

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Ingredients for Sichuan Chinese Beef Stew with Potatoes

This Sichuan-style Chinese beef stew uses a combination of aromatic spices, soy-based seasonings, and chili bean paste to create a rich, savory, and slightly spicy beef stew. The ingredients are grouped for easier preparation.

Main Ingredients

• 1 kg beef (chuck, brisket, shank, or short ribs), cut into large chunks
• 2 large waxy potatoes, peeled and cut into chunks
• 1 large carrot, peeled and cut into chunks

Aromatics

• 1 large knob of ginger, sliced
• 3–4 stalks spring onion
• 1 tablespoon garlic, chopped

Spices

• 2 bay leaves
• 1 cinnamon stick
• 3–4 cloves
• 2–3 star anise
• 2–3 dried red chilies (optional, for extra heat)

Seasonings

• 2 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 2 tablespoons oyster sauce
• 2 tablespoons Shaoxing wine (Chinese cooking wine)
• 2 tablespoons rock sugar (or substitute with brown sugar)
• 1 teaspoon ground white pepper
• Salt to taste
• 1–2 tablespoons chili bean paste (doubanjiang), adjust to taste

Thickening (optional)

• 1 tablespoon cornstarch
• 2 tablespoons water (for slurry)

Notes

• Waxy potatoes are preferred as they hold their shape well during long simmering.
• Rock sugar helps create a glossy, well-balanced braised sauce.
• Chili bean paste is the key ingredient that transforms this from a Cantonese-style stew into a Sichuan-inspired version.

How to Prepare the Beef (Blanching and Searing Method)

Proper beef preparation is key to achieving a clean, rich, and flavorful Chinese beef stew. This method combines blanching, cutting, and searing.

1. Blanch the Beef

• Bring a pot of water to a rolling boil. Add ginger slices, spring onion, and Shaoxing wine, which help remove any unwanted odor from the beef.
• Add the beef in large chunks (do not cut at this stage). Allow it to return to a boil and cook briefly until impurities rise to the surface.
• Skim off the scum to ensure a clean broth and remove any impurities released from the beef.
• Once cleaned, remove the beef from the pot and drain well.

2. Cut the Beef

• Once the beef is slightly cooled and easier to handle, cut it into approximately 1½-inch chunks. Cutting after blanching helps retain flavor and makes the beef easier to portion evenly for stewing.
• Set aside and allow any excess moisture to drain.

3. Dry-Fry the Beef

• Place the beef in a wok without oil over low to medium heat.
• Stir-fry gently to remove any remaining moisture from the blanching process. Continue until the surface of the beef is dry.
• This step helps concentrate flavor and prepares the beef for proper searing.

4. Sear for Extra Flavor

• Remove half of the beef and add a small amount of oil to the wok.
• Spread the beef in a single layer and sear until both sides are lightly browned. This step adds depth and enhances the final flavor of the stew.
• Repeat the process with the remaining beef.
• Once done, set all the beef aside and proceed to the next step.

How to Cook Sichuan Chinese Beef Stew with Potatoes

This is where all the flavors come together. The beef is slowly braised with aromatic spices, soy-based seasonings, and chili bean paste to create a rich and deeply flavorful Sichuan-style beef stew.

1. Build the Flavor Base

• Heat a small amount of oil in a large pot or Dutch oven over medium heat.
• Add chopped garlic and sauté until fragrant. Then add the chili bean paste and continue to stir-fry until it becomes aromatic and the oil turns slightly red. This step is important as it builds the signature Sichuan flavor base of the stew.

2. Add the Beef and Seasonings

• Return the prepared beef to the pot.
• Add the following seasonings: light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, rock sugar, ground white pepper, and salt to taste. 
• Then add the dried spices, including bay leaves, cinnamon stick, cloves, star anise, and optional dried red chilies for extra heat.
• Mix everything well so the beef is evenly coated with the seasonings.

3. Add Liquid and Start Stewing

• Pour in enough water to just cover the beef. If using a pressure cooker or Instant Pot, use slightly less water.
• Bring the mixture to a boil over medium-high heat, then reduce to the lowest heat possible.
• Cover the pot and let it simmer gently for about 90 minutes, or until the beef becomes tender and flavorful.

4. Check and Add Vegetables

• After 90 minutes, check the beef for tenderness. If it is already soft, add the potatoes and carrots.
• Continue simmering for an additional 20 minutes, or until the vegetables are fully cooked and tender. The potatoes will naturally absorb the rich sauce, making it very flavorful.

5. Final Taste Adjustment

• Taste the stew and adjust the seasoning if necessary.
• Add more salt, soy sauce, or a small amount of sugar, depending on your preference.

How to Thicken and Finish the Sichuan Beef Stew

The final step is to adjust the consistency of the sauce and bring all the flavors together.

1. Reduce the Sauce (if needed)

• Once the beef and vegetables are fully cooked, check the amount of liquid in the pot.
• If the sauce is too thin, uncover the pot and simmer over medium heat to reduce it slightly. This helps concentrate the flavor.

2. Thicken with Cornstarch Slurry

• If you prefer a thicker gravy, prepare a cornstarch slurry by mixing cornstarch with cold water until smooth.
• Slowly pour the slurry into the simmering stew while stirring continuously. Continue stirring until the sauce reaches your desired thickness. The gravy should lightly coat the beef and vegetables without becoming too heavy.

3. Serving

• Transfer the Sichuan-style beef stew with potatoes and carrots into a serving bowl.
• Spoon the thickened gravy over the top so the beef and vegetables are well coated. Serve hot with steamed rice for the best experience.

4. Make-Ahead and Storage Tips

• This dish can be made ahead of time and actually tastes better the next day as the flavors continue to develop.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• When reheating, add a little water if the sauce has thickened too much, and warm it over low heat until fully heated through.

Related Recipes You May Like

If you enjoyed this Sichuan-style Chinese beef stew with potatoes, here are some other comforting and flavorful Asian recipes you may want to try:

• Bok Choy Stir-Fry – A quick and simple vegetable dish that pairs perfectly with rich braised meats like this beef stew. It is light, garlicky, and ready in minutes.
• Taiwanese Beef Noodle Soup – A hearty and comforting noodle soup featuring tender braised beef in a deeply flavored broth. It shares similar Chinese braising techniques and spices.
• Cantonese Beef Stew – If you prefer a milder and more traditional version, this Cantonese-style beef stew is a great alternative without the Sichuan chili bean paste.