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Soy Braised Beef Stew

A rich, glossy beef stew braised low and slow with soy sauce and brown sugar, finished with a beurre manié-style thickener for a velvety sauce. Serve over mashed potatoes.

Details
Cuisine Asian-Inspired
Servings 6
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes

Ingredients

Stew

Ingredient Imperial Metric
Beef chuck 2.2 lb 1 kg
Neutral oil 1 tbsp 15 ml
Onion, finely chopped ½ cup 75 g
Carrot, finely chopped ½ cup 65 g
Daikon, finely chopped ½ cup 75 g
Light soy sauce ¼ cup 60 ml
Dark soy sauce 2 tbsp 30 ml
Brown sugar 3 tbsp 40 g
Beef stock 2 cups 500 ml

Optional Thickener (Beurre Manié-Style)

Ingredient Imperial Metric
Butter, softened 2 tbsp 28 g
All-purpose flour 1 tbsp 8 g
Potato starch 1 tbsp 10 g

Instructions

Prepare and Sear

  1. Cut the beef into large chunks. Dice the onion, carrot, and daikon into a mirepoix.
  2. Pat the beef dry with paper towels so it sears properly.
  3. Heat the oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef on all sides until browned. Remove and set aside.

Build the Braise

  1. In the same pot, lightly sauté the onion, carrot, and daikon until fragrant.
  2. Add the seared beef back into the pot. Pour in the light and dark soy sauce and brown sugar.
  3. Deglaze with beef stock, scraping up the browned bits from the bottom of the pot.
  4. Place a cartouche (a piece of parchment paper with a small hole in the center) over the braise to keep moisture in.
  5. Cover with a lid and transfer to the oven at 300°F (150°C). Cook for 3 hours, until the beef is tender.

Thicken the Stew

  1. In a small bowl, combine the softened butter, flour, and potato starch to form a smooth paste.
  2. Ladle a small amount of the hot braising liquid into the mixture and whisk until fully blended to temper it and prevent lumps.
  3. Pour the tempered mixture back into the stew while stirring gently.
  4. Simmer for a few minutes until the sauce thickens to a glossy, velvety consistency.

Nutrition

Approximate values per serving (6 servings). Does not include mashed potatoes.

Per Serving
Calories 515
Protein 38g
Carbs 15g
Fat 35g

Notes

  • The cartouche helps regulate moisture during the braise — don't skip it.
  • Pairs perfectly with buttery mashed potatoes.