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Chinese Braised Beef Stew

After the full-noise stretch of Christmas — all the food, all the socialising, not enough me-time — I found myself deep in my luteal phase (you know, that magical week where chocolate suddenly seems like a food group and your patience goes on holiday). Clearly, I needed something slow, warming, and genuinely nourishing.

This is my very not traditional Chinese braised beef stew. The beef is packed with iron and protein, perfect for keeping energy levels up when your hormones dip. Potatoes and a little rice on the side provide comforting, hormone-friendly carbs that help balance blood sugar and satisfy cravings. Garlic, ginger, and bone broth bring gut-soothing, immune-supportive goodness, while the simple steamed greens add fiber, vitamins, and minerals to round out the meal.

I served it with greens — simply steamed and finished with a little sesame oil and soy. Nothing fussy, nothing forced. I also had rice on the side (because hormones, duh), though the potatoes already bring plenty of cosy, carby satisfaction. Do what works for you.

This is everyday, real-life food. Perfect for meal prep, easy to make, and even better the next day. Nourishing, satisfying, and unapologetically comforting — luteal phase approved.

Lunch
Dinner
A Little Longer

Serves 4

Prep Time 10 Mins

Cook Time 120+ Mins

Ingredients

  • 2 tbsp extra virgin olive oil
  • 600g chuck steak, trimmed of excess fat and cut into 3 cm chunks
  • 6 large eschalot, peeled and halved lengthways
  • 2 large celery stalks, roughly chopped
  • 1 medium carrot, roughly chopped
  • 3 garlic cloves, thinly sliced
  • 4 cm piece fresh ginger, peeled and finely sliced
  • 3 star anise
  • 1 cinnamon stick
  • ½ tsp Chinese five spice
  • 400 g canned finely chopped tomatoes
  • 400 ml beef bone broth
  • 1½ tbsp tamari
  • 1 tbsp Chinese black vinegar
  • 1 tbsp maple syrup
  • 1 tbsp fish sauce
  • 2 medium white potatoes, peeled and cut into 3 cm pieces
  • Sea salt and freshly ground black pepper

To Serve

  • Finely sliced spring onion
  • Fresh coriander leaves
  • Steamed Asian greens
  • Steamed rice

Method

  • 1
    Preheat the oven to 150°C fan-forced.
  • 2
    Season the beef generously with salt. Heat the olive oil in a large, deep saucepan or casserole dish with a lid over high heat. Add the beef and sear until browned on all sides.
  • 3
    Reduce the heat slightly and add the eschalots. Cook for 2–3 minutes, until they begin to soften. Add the celery, carrot, garlic, ginger, star anise, cinnamon stick and Chinese five spice. Cook, stirring, for 2–3 minutes until fragrant.
  • 4
    Add the tomatoes, bone broth, tamari, black vinegar, maple syrup and fish sauce. Bring to the boil, then cover and transfer to the oven. Cook for 1 hour.
  • 5
    Add the potatoes, ensuring they are submerged in the sauce. Cover and return to the oven for a further 45 minutes, or until the beef is tender, the potatoes are cooked through and the sauce has thickened. Season with salt and pepper to taste.
  • 6
    Divide the beef among bowls and top with spring onion and coriander. Serve with steamed rice and Asian greens, if desired.
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