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    Aromatic beef & mushroom stew

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    Aromatic beef & mushroom stew

    • Preparation time: 10 minutes
    • Cooking time: 3 hours 45 minutes
    • Total time: 3 hours 55 minutes

    Serves: 4 - 6


    25g dried shiitake mushrooms
    3 tbsp peanut oil
    1kg beef short ribs
    2 large onions, sliced
    40g fresh ginger, grated
    2 star anise
    1 tbsp chilli garlic sauce
    50ml Shaoxing rice wine
    140g Shiitake & Miso Sauce
    2 tbsp dark soy sauce
    1 tbsp light soy sauce
    500ml beef stock
    200g Button Mushrooms, larger ones halved
    1 head Chinese Leaf, shredded
    Jasmine rice, to serve
    2 tsp Chinese rice vinegar  


    1. Preheat the oven to 180ÂșC, gas mark 4. Soak the dried mushrooms in 250ml boiling water. Heat the oil in a large casserole pan. Add the ribs
    in batches, browning well all over, then set aside on a plate. Return the pan to the heat and add the onions. Fry, stirring often, for about
    10-15 minutes, or until soft and golden.

    2. Add the ginger and star anise and continue to cook for 1 minute. Return the ribs to the pan and add the chilli garlic sauce, Shaoxing rice wine, shiitake stir fry sauce, dark and light soy, stock and the soaked mushrooms along with their soaking liquid. Season and bring to a simmer, then top with a piece of greaseproof paper, cover with the lid and bake for 3 hours, by which point the meat should be very tender.

    3. Remove from the oven, discard the greaseproof paper and stir in the button mushrooms. Simmer gently on the hob, uncovered, for about 15-20 minutes until the sauce has reduced a little. Sit the shredded Chinese leaf on top of the stew, put the lid back on and continue to cook for 3-4 minutes until just tender.

    4. Either leave the meat on the bone or roughly shred it into the sauce and discard the bones. Serve the stew with the rice, splashing a little of the rice vinegar over each bowl.  

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