This one-pot beef stew with carrots and daikon radishes is a Cantonese classic that is sure to warm your heart and satisfy your taste buds. Made with chu hou paste, a flavorful blend of fermented yellow soybeans, sesame seeds, garlic, ginger, hoisin sauce, soy sauce, and sugar, this dish is a perfect balance of sweet and savory flavors. And the best part? It all comes together in just one pot, making it a convenient and delicious meal for any day of the week.
For those unfamiliar with Cantonese cuisine, chu hou paste may sound like a foreign ingredient. But fear not, as it is readily available in most Asian grocery stores and online. This paste is a staple in Cantonese cooking and adds a unique depth of flavor to dishes like this one-pot beef stew.
To start, you will need a pound of beef, cut into bite-sized pieces. You can use any cut of beef you prefer, but I find that chuck or stewing beef work best for this dish. In a large pot, heat up some oil over medium-high heat and add the beef, cooking until it is browned on all sides. This step is crucial as it adds a rich and caramelized flavor to the stew.
Next, add in one chopped onion and two cloves of minced garlic, cooking until they are soft and fragrant. Then, add in two tablespoons of chu hou paste and stir to coat the beef and onions. This paste is the star of the dish, and its unique blend of flavors will instantly transport you to the streets of Hong Kong.
Now it’s time to add in the vegetables. Peel and chop two large carrots and one daikon radish into bite-sized pieces and add them to the pot. These vegetables not only add a pop of color to the dish but also provide a healthy dose of vitamins and minerals.
To enhance the flavors even further, add in one tablespoon of sugar, one tablespoon of hoisin sauce, and two tablespoons of soy sauce. These ingredients add a touch of sweetness and saltiness to the stew, creating a perfect balance of flavors.
Finally, add in enough water to cover all the ingredients and bring the stew to a boil. Once it reaches a boil, reduce the heat to low and let it simmer for about an hour, or until the beef is tender and the vegetables are cooked through.
As the stew simmers, your kitchen will be filled with the mouth-watering aroma of the chu hou paste and the tender beef. And the best part? You only have one pot to clean up afterward, making this dish a perfect choice for a busy weeknight.
Once the stew is done, serve it over a bed of steamed rice and garnish with some chopped green onions. The tender beef, flavorful vegetables, and rich sauce will make your taste buds dance with joy. This one-pot beef stew is a true Cantonese classic, and with just one bite, you’ll understand why.
Not only is this dish delicious, but it is also packed with nutrients. The beef provides a good source of protein, while the carrots and daikon radishes are loaded with vitamins and minerals. And let’s not forget about the chu hou paste, which contains beneficial probiotics from the fermented soybeans.
In conclusion, this one-pot beef stew with carrots and daikon radishes is a Cantonese classic that is both delicious and nutritious. The chu hou paste adds a unique and flavorful twist to the dish, making it a must-try for any food lover. And with the convenience of only using one pot, it’s a perfect meal for any busy day. So why not give it a try and experience the flavors of Cantonese cuisine in the comfort of your own home? Trust me; your taste buds will thank you.
