Asian Beef Stew

This classic Asian beef stew is infused with rich Asian seasonings and is perfect served over steamed rice or noodles. This easy recipe includes both Instant Pot and slow cooker methods, making it a versatile and comforting family meal. If you enjoy hearty, tender Asian comfort foods, be sure to also try my braised beef and radish, Taiwanese beef noodle soup, braised beef ho fun noodles, and Chinese mushroom chicken recipes. Want to learn how to make tender, flavorful, and melt-in-your-mouth Asian beef stew in the Instant Pot?

Love Asian food? Check out these recipes: har gow, Chinese sticky rice, pan-fried buns, sesame oil chicken rice, Vietnamese spring rolls, zucchini mushroom chicken, and orange chicken.

What is Asian beef stew?

Traditionally, beef stew is slowly simmered at a low temperature for several hours, allowing the beef and vegetables to become tender and flavorful. These days, many people prefer using an Instant Pot or a slow cooker because both are easier and more convenient and produce deliciously tender beef.

In this Asian beef stew recipe, I’ll show you how to make perfectly tender beef stew in the Instant Pot. I have tested both slow cooker and pressure cooker methods, and each has its benefits. A slow cooker is great for letting the stew cook low and slow throughout the day, while also filling your home with comforting aromas. However, it typically takes about 5–6 hours to achieve tender results.

An Instant Pot, on the other hand, significantly reduces cooking time while still delivering rich flavor. Pressure cooking helps lock in moisture, creating juicy, flavorful beef that turns out exceptionally tender and soft in a fraction of the time.

What makes Asian beef stew different from traditional beef stew?

Asian beef stew uses soy sauce, oyster sauce, ginger, garlic, and Chinese five spices to create a savory, umami-rich broth, while traditional Western beef stew often uses tomato paste, red wine, and herbs like thyme.

What cut of beef is best for Asian beef stew?

Chuck roast is one of the best cuts for Asian beef stew because it becomes tender and flavorful after slow cooking or pressure cooking. Beef brisket or stew meat also works well.

How do I make beef stew more tender?

For tender beef stew:

• Use a chuck roast or brisket
• Cook low and slow
• Pressure cook properly
• Avoid lean cuts
• Let the beef simmer long enough to break down connective tissue

What should I serve with Asian beef stew?

Asian beef stew pairs well with steamed rice and noodles. 

What are the ingredients for Asian beef stew?

Western and Eastern styles of beef stew each have their own unique flavors and ingredients. Traditional Western beef stew often includes potatoes, tomatoes, celery, onions, carrots, and beef, creating a hearty and comforting dish. In contrast, Eastern-style beef stew commonly features ingredients such as daikon radish, carrots, and aromatic Asian spices, similar to dishes like braised beef with radish.

For this Asian beef stew recipe, I combine the best of both styles. The base includes classic Western-style ingredients such as carrots, potatoes, tomatoes, onions, celery, beef, and beef broth, creating a rich, hearty foundation. To give it its distinctive Asian-inspired flavor, I add savory seasonings like five-spice powder, soy sauce, oyster sauce, brown sugar, garlic, ginger, and salt. This fusion creates a deliciously comforting stew with deep umami flavor and tender beef.

Substitution: 

One of the best things about Asian beef stew is how flexible it can be. If you’re missing an ingredient or want to adjust based on personal preference, here are some easy substitutions:

Beef:

Can I use other beef? 

Yes, the best option is chuck roast. But you can use beef brisket, stew meat, or short ribs for a richer flavor. 

Vegetables:

Can I use another vegetable? 

Sure, you can use other types of vegetables like diakon and shallots.

Broth:

Is it ok to use other broth?

Yes, the best to use is beef broth. However, you can also use chicken broth, vegetable broth, or water with bouillon. 

Storage and Reheat:  

How long does Asian beef stew last in the fridge?

Stored properly in an airtight container, Asian beef stew can last 3–4 days in the refrigerator.

Can I freeze Asian beef stew?

Yes, Asian beef stew freezes very well. Store it in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

How to Reheat Leftover Asian Beef Stew?

Asian beef stew tastes even better the next day as the flavors continue to develop. The best quick and easy way to reheat leftovers while keeping the beef tender and flavorful is to microwave them.

First, place the stew in a microwave-safe bowl. Cover it with a wet paper towel. Then, heat on medium power for 2–3 minutes. Stir halfway through for even heating and continue heating in 30-second intervals if needed.

How to Make Tender Asian Beef Stew in the Instant Pot (Expert Cooking Tips)

• Brown the beef first: Searing the beef on both sides helps lock in juices and adds deeper flavor to the stew.
• Avoid overfilling: If your Instant Pot is too full, gently press down the ingredients to ensure everything fits properly without exceeding the max fill line.
• Mix ingredients thoroughly: Add all ingredients to the pot, then stir the sauce well until the beef and vegetables are evenly coated.
• Pressure cook properly: Press the manual or pressure-cook button, set the timer to 60 minutes, and allow natural pressure release for the most tender results.
• Remove excess fat: After cooking, use a strainer or spoon to skim off excess fat for a cleaner, richer broth.
• Thicken the stew: Turn on the sauté function, then slowly stir in the cornstarch slurry until the broth thickens to your desired consistency. Stir gently to avoid breaking apart the tender vegetables and beef.

Common Mistakes & Easy Fixes for Asian Beef Stew

Why is my beef stew tough?

Beef stew is usually tough because it doesn't cook long enough. Pressure cook longer or allow full natural release. If you use Western-style beef brisket, you may need to cook it a little longer because the meat is tougher than chuck roast. 

Why is my stew too watery? 

Either there is too much broth or the thickener is insufficient. You can fix this by adding more cornstarch slurry and simmering in sauté mode.

Why does my Instant Pot have a burn notice? 

It may be because the thick sauce or ingredients stuck to the bottom. Deglaze the pot after browning the beef and add enough liquid. Remember to add the thickened sauce at the end. 

Why are my vegetables too soft? 

It usually is overcooked. To prevent this, I usually cut larger chunks. If you prefer, you can add vegetables later. 

FAQs:

Instructions for how to make Asian beef stew in an Instant Pot:

Preparation:

1. Wash and cut 5 sticks of celery (8 oz) into chunks.

2. After, wash 10 medley potatoes (1.5 pounds) and cut them in half. (Or, 3 medium-sized regular potatoes.)

3. Peel a medium-sized onion (5 oz) and cut it into chunks.

4. Next, wash, peel, and cut 4 small carrots (8 oz) into chunks.

5. Then, cut 3-4 pounds of boneless chuck beef roast into chunks.

Cooking:

6. Push the sauté button, pour 1 teaspoon of vegetable oil, and add 3 cloves of garlic and 3 slices of ginger into the instant pot. (This is 6 quarts instant pot.)

7. The following step is browning the beef on both sides.

8. After browning the beef, put it into the Instant Pot.

9. Add the cut celery into the pressure cooker.

10. Then, add the onion and carrots.

11. The following, add the cut medley potatoes. (Try to push down the ingredients if too full.)

12. Pour a can of beef broth (14.5 oz) and a can of Italian-style tomato (14.5 oz) into the instant pot.

13. Add ¼ teaspoon of five spice powder, ¼ teaspoon of salt (add to your taste), 2 tablespoons of soy sauce, 2 tablespoons of brown sugar, and 2 tablespoons of oyster sauce.

14. Mix it well. Close the lid and vent. Press the manual button, adjust the time for 60 minutes at high pressure and natural release pressure. (The size of my Instant Pot is 6 quarts.)

15. In a container, add 4 tablespoons of cornstarch and 5 tablespoons of water. Mix it very well.

Enjoy this simple yet delicious slow cooker and instant pot tender beef stew recipe! Also, check out these recipes: imitation shark fin soup, Vietnamese beef pho, beef chow fun, gyudon beef bowl, beef broccoli, and beef & bitter melon.

Instructions for how to make Asian beef stew in a slow cooker:

1. Wash and cut 5 sticks (8 oz) of celery into chunks.
2. After, wash 10 medley potatoes (1.5 lbs) and cut them in half. (Or, 3 medium-sized regular potatoes.)
3. Peel a medium-sized onion (5 oz) and cut it into chunks.
4. Next, wash, peel, and cut 4 small carrots (8 oz) into chunks.
5. Then, cut 3-4 pounds of boneless chuck beef roast into chunks.
6. Turn the slow cooker to high, pour 1 teaspoon of vegetable oil into it, and add 3 cloves of garlic and 3 slices of ginger.
7. Put the beef roast into the slow cooker.
8. Add the cut celery, onion, carrots, and medley potatoes.
9. Pour a can of beef broth (14.5 oz) and a can of Italian-style tomato (14.5 oz) into the slow cooker.
10. Add ¼ teaspoon of five spice powder, ¼ teaspoon of salt (add to your taste), 2 tablespoons of soy sauce, 2 tablespoons of brown sugar, and 2 tablespoons of oyster sauce.
11. Mix it well and cover the lid. Let it cook until it's boiling and turn to a low setting. Let it cook for 5-6 hours.
12. In a container, add 4 tablespoons of cornstarch and 5 tablespoons of water. Mix it very well.
13. When the beef stew is done,  use a strainer to remove fat. Pour the cornstarch mixture. Slowly and gently mix until it thickens. Or, you can take out the vegetables and beef. Then, add the cornstarch mixture. Stirring the sauce until it thickens. Then put the beef and vegetables back. This way, you don't need to worry about the beef breaking easily.

You May Also Like These Recipes:

• Bulgogi Beef
• Gobo Soup
• Almond Jelly
• Hong Kong Borscht Soup

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