Chinese beef stew is one of my favorite Cantonese comfort food dishes that I grew up eating. As a child, I would eagerly anticipate dinner time when my mother would prepare it–it filled the kitchen with delicious aromas. Searing the beef creates colour and more delicious flavour to the stew. Star anise and five spice powder also add such a depth of flavor, these spices are what makes this classic dish so special. Daikon radish is a white vegetable that resembles a giant carrot. The radish and carrots are cut into large pieces to ensure they are tender, but still retain their texture during cooking. I’ve adapted my family recipe to use the electric pressure cooker to produce the same tender and flavorful results as cooking on the stovetop. My family and I enjoy eating this served over hot cooked rice or rice noodles.
1. Pat beef dry with paper towel. Preheat electric pressure cooker on sear/sauté function. Heat 1 tbsp (15 mL) oil in pressure cooker pot. Brown beef, in batches, turning until browned all over. Transfer to a plate; set aside.
2. Add remaining 1 tbsp (15 mL) oil, onion and ginger to pot; cook, stirring, for 2 minutes. Add garlic and cook, stirring, for 30 seconds. Add beef broth and bring to a boil, scraping up brown bits from the bottom of the pot. Stir in hoisin sauce, soy sauce, dark soy sauce, five spice powder and star anise. Stir in daikon, carrots and beef with any accumulated juices.
3. Seal the pressure cooker lid and make sure the vent is closed. Set the pressure to HIGH and time for 35 minutes.
4. When the timer beeps, let the pressure to release naturally for 10 minutes, then quick-release any remaining pressure.
5. Combine cold water and cornstarch until smooth; stir into stew. Set the pressure cooker to Sear/Sauté and bring to a simmer. Cook, stirring occasionally for about 2 minutes or until stew is slightly thickened. Discard star anise. Season with salt to taste. Stir in green onions.
Another option is to use Beef Blade Simmering Steak instead of Cross Rib .