There’s something soul-warming about a slowly simmered stew, especially when it’s inspired by the complex, comforting flavors of East Asian cuisine. This Taiwanese-inspired beef stew with radish is one of those hearty meals that feels like a cozy hug in a bowl. Made with soy sauce, rice wine, star anise, and daikon radish, this stew boasts a deep savory broth that’s both bold and subtly sweet. It shares similarities with other asian braised beef dishes—like vietnamese beef stew or korean beef soup—but brings its own unique twist with the use of Taiwanese aromatics and cooking methods. Whether you're chasing nostalgia, exploring new flavors, or simply in search of easy dinner recipes with satisfying depth, this dish delivers. Bonus: leftovers taste even better the next day.
Taiwanese-Inspired Beef Stew with Radish
Prep Time 20 minutes mins
Cook Time 2 hours hrs
Total Time 2 hours hrs 20 minutes mins
Course Main Course
Cuisine Taiwanese
Heavy-bottomed Dutch oven or stockpot This will retain heat well and allow for even simmering. A slow cooker or instant pot can work, too, if adjusted properly.
Sharp knife and cutting board You'll need these for prepping your beef, radish, and aromatics.
Ladle and tongs For stirring and serving.
Fine mesh skimmer or spoon To remove scum or fat during simmering.
For the Stew Base
- 2 lbs beef shank or chuck roast cut into large chunks (for that tender beef texture)
- 1 large daikon radish peeled and cut into chunks
- 4 cloves garlic smashed
- 1 thumb-sized piece of ginger sliced
- 4 scallions cut into 3-inch lengths
- 2 tablespoons neutral oil vegetable or canola
- 1/4 cup soy sauce
- 2 tablespoons dark soy sauce for color and depth
- 2 tablespoons Shaoxing rice wine or dry sherry
- 1 tablespoon rock sugar or brown sugar
- 3 whole star anise
- 1 small cinnamon stick
- 5 cups water or unsalted beef stock
Optional Add-ins
- 1 tablespoon doubanjiang fermented broad bean paste for heat
- 2 medium tomatoes halved (for added umami and acidity)
For Garnish
- Fresh cilantro
- Sliced scallions
- Chili oil or sesame oil optional
Sear the Beef
Heat the oil in your pot over medium-high heat. Add the beef chunks in batches, browning all sides to build flavor. Don’t overcrowd the pot—give the beef space to develop that golden crust. Once seared, remove and set aside.
Sauté Aromatics
In the same pot, add garlic, ginger, and scallions. Sauté for 2–3 minutes until fragrant. If using doubanjiang or tomatoes, add them now and stir for another minute.
Build the Broth
Return the beef to the pot. Add soy sauces, Shaoxing wine, sugar, star anise, cinnamon, and water (or beef stock). Stir everything together, scraping the bottom of the pot to release any fond.
Simmer Low and Slow
Bring the stew to a boil, then reduce to a gentle simmer. Cover partially and let it cook for about 1.5 hours. Skim off any foam or excess fat during cooking for a clearer broth.
Add Radish
After 1.5 hours, stir in the daikon radish pieces. Continue simmering for another 30 minutes, or until the radish is tender but not mushy.
Taste and Adjust
Taste your broth. Add more soy sauce if needed, or a splash of rice wine for brightness. Once everything is fork-tender and flavorful, you’re ready to serve.
Pairings
Grains
- Jasmine or Calrose rice is a classic and lets the broth shine.
- For a more Taiwanese-style meal, try it with wheat noodles or knife-cut noodles.
Vegetables
- Lightly sautéed bok choy, choy sum, or gai lan pairs beautifully with the rich stew.
- Pickled mustard greens add contrast and brightness.
Drink Pairings
- A glass of oolong tea or cold barley tea balances the richness.
- For wine lovers, a low-tannin Pinot Noir or Gamay works surprisingly well.
Side Dishes
- Small plates of Taiwanese three-cup chicken, steamed dumplings, or even kimchi bring bold flavors that complement the stew.
- Add a plate of beef stew with dumplings or a simple cucumber salad for variety.
FAQs
1. What kind of beef should I use for Taiwanese beef stew?
The best cuts are beef shank, chuck roast, or brisket. These tougher cuts have enough collagen and connective tissue to break down during the slow cook, resulting in that signature tender beef texture. Avoid lean cuts like sirloin, which may dry out.
2. Can I make this with other meats?
Yes, although this is a beef-focused dish, you can substitute chicken thigh for a lighter version—just note that the cooking time will be much shorter. It’s not ideal for chicken breast recipes, as the lean meat may become stringy or overcooked.
3. How is this different from Korean beef stew or Japanese stew?
This Taiwanese stew shares some similarities with korean stew recipes and japanese stew styles—like miso or sukiyaki-based dishes—but it uses a soy and rice wine base, along with star anise and daikon, which set it apart. It’s also more savory and less sweet than some korean beef stew recipes.
4. Can I add noodles to this stew?
Absolutely. Taiwanese beef noodle soup is a variation of this dish. Simply ladle the stew over cooked noodles. The texture of the radish and richness of the beef pair wonderfully with chewy noodles.
5. Is this recipe freezer-friendly?
Yes! This dish actually tastes even better after a day or two. Let it cool completely, then store it in airtight containers. Freeze for up to 2 months, and reheat gently on the stovetop.
