clear beef stewed

How to Make Clear Stewed Beef: A Simple Guide

Clear stewed beef, a comforting Chinese dish, celebrates tender beef in a clean, savory broth. Here’s a basic guide to mastering it.

Start with 500g beef chuck, cut into 2-inch cubes. Soak in cold water for 30 minutes to remove excess blood, then drain. Heat 3 tbsp oil in a pot, sear the beef over medium-high heat until browned on all sides—this locks in flavor.

Add 1 sliced ginger, 2 smashed garlic cloves, and a scallion to the pot, stir-frying for 30 seconds until fragrant. Pour in 5 cups hot water (use boiling water to keep broth clear), then add 1 tbsp soy sauce, 1 tsp salt, and a pinch of white pepper. Bring to a boil, skim off foam, then reduce heat to low. Cover and simmer for 1.5–2 hours, or until beef is fork-tender.

For extra depth, add 2 star anise and 1 cinnamon stick during simmering (optional). Avoid stirring too often to prevent the beef from toughening. Once done, discard ginger and scallion. Serve hot with steamed rice or noodles, garnished with chopped cilantro.

This dish thrives on simplicity—high-quality beef and gentle simmering are key. Enjoy the pure, rich flavors!