Hot Beef Stew, Szechuan Style
A spicy Szechuan-style beef stew with bold flavors, tender meat, and aromatic spices, perfect for hearty meals and those who enjoy a fiery, savory dish.
Ingredients
Instructions
- In a large soup pot, add water and beef stew meat.
- Combine with all other ingredients.
- Cover; bring to a boil and simmer for 1 1/2 hours or until the meat is tender.
- If desired, thicken the stew by mixing 3 tablespoons water with 2 1/2 tablespoons cornstarch to make a paste, then stir into the stew until thickened.
- Serve hot with cooked noodles.
- Garnish with chopped onion or chopped parsley before serving.
- This stew can be frozen for later use.
Tips & Substitutions
For a deeper flavor, consider marinating the beef stew meat in soy sauce and garlic for a few hours before cooking. You can substitute the dry white wine with beef broth if preferred. Adjust the heat level by varying the amount of crushed red pepper or using a milder chili sauce. Fresh ginger can also be replaced with ground ginger in a pinch, but use less for a balanced flavor.
Serving Suggestions
Serve the hot beef stew over cooked noodles for a comforting meal. It pairs beautifully with Chinese recipes like Jim'S Shanghai Beef or can be accompanied by a side of Chinese Coleslaw(Single Batch) for a refreshing crunch. Garnish with chopped green onions or parsley for added freshness and flavor before serving.
Storage & Reheating
To store leftovers, cool the stew completely before transferring it to airtight containers. It can be refrigerated for up to 3 days or frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and warm on the stove over low heat, stirring occasionally until heated through. You may need to add a splash of water to adjust the consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Hot Beef Stew, Szechuan Style contains roughly 328 calories, with 13g protein, 48g carbohydrates, and 9g fat. It is an excellent source of iron (71% of the Daily Value), vitamin C (67% of the Daily Value), and dietary fiber (40% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1934mg per serving (84% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this stew?
Yes, you can use other cuts of beef like chuck roast or brisket, which also become tender when simmered. Just ensure you cut them into similar-sized pieces for even cooking. The key is to choose meat with good marbling to enhance flavor and tenderness.
How can I adjust the spice level of the stew?
To control the spice level, start with a smaller amount of crushed red pepper or chili sauce and taste as you go. You can always add more heat, but it's harder to reduce it once added. For milder flavor, consider omitting the chili sauce altogether or using sweet chili sauce.
Is it possible to make this stew in a slow cooker?
Absolutely! You can brown the beef and sauté the garlic and ginger in a pan first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until the meat is tender. This method allows for a deeper infusion of flavors.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).