Chinese 5-Spice Stewed Beef
This Paleo Chinese 5-Spice Beef is made with fall apart tender beef smothered in Asian flavours including ginger, onion, coconut aminos and Chinese 5-Spice to create a thick and flavourful sauce that completely coats the chunks of beef. This beef freezes well and is delicious served on cauliflower rice. It’s Whole30, Paleo, Dairy Free, Gluten Free, Grain Free, and Specific Carbohydrate Diet Legal.
I am completely addicted to stewed Paleo Chinese 5-Spice Beef at the moment. There is just something about the ease at which it can be prepared, the melt in your mouth meat and rich flavours that keeps me on the hunt for new and creative ways to prepare it. This is an incredibly easy dish to prepare so hands on prep is under 10 minutes, then you just put everything in a pot or slow cooker and forget about it for 2 hours. I like doubling the recipe so there are enough leftovers to last a few days, the meat becomes even more tender and tastes richer a day or two after cooking, so you can store it in the freezer for a few months without having to worry about losing flavour.
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Chinese 5-Spice Stewed Beef
Ingredients
- 1/2 tbsp oil
- 2 pounds cubed beef (chuck roast works well)
- 2 cloves garlic crushed
- 3 tbsp fresh grated ginger
- 1 onion finely diced
- 1 tsp Chinese 5-Spice
- 1/2 tsp black pepper
- 1 tbsp honey (sub for 1 medjool date for Whole30)*
- 2 tbsp coconut aminos (or tamari/soy sauce)
- 2 1/2 cups beef stock
- 2 tbsp chopped scallions
- 1/2 tbsp sesame seeds
Instructions
- Heat the oil in a pot on medium heat. Add in the cubed beef and sear on all sides. Once the beef is evenly browned, transfer it to a plate. Add in the garlic, ginger and diced onion and sauté for 4-5 minutes until the onions soften and become translucent.
- Add in the Chinese 5-Spice, black pepper, honey, coconut aminos and beef stock and stir before returning the cubed beef to the pot. Lower the heat to low, place a lid on the pot and allow to cook and a gentle simmer for 1 1/2 hours.
- After an hour and a half remove the lid and turn the heat up to medium high. Leave to cook, stirring frequently until the sauce has reduce to a thick consistency. Serve the beef topped with chopped scallions and sesame seeds.
Notes
Nutrition
Just tried this receipt yesterday and it was very good. The only change I made to the receipe is not reducing the sauce to a very thick consistency. I preferred it to have a thinner sauce.
So onoliscious. I pressure cooked for 30 minutes in the instant pot after searing the meat & cooking the onions, garlic & ginger. Served over rice. YUM!
I love your recipes!!! This roast is exactly the same as my mother used to make and sooo good. The only thing I leave out is the tomato paste (personal taste) She made stew very similarly and added celery and carrots and additional tomato paste.