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Taiwanese Inspired Beef Stew with Radish

Taiwanese-Inspired Beef Stew with Radish

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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Main Course
Cuisine Taiwanese
Servings 6

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Sear the Beef

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.