Warm up your kitchen with this delightful Five-Spice Beef Stew, a comforting and aromatic dish that blends tender beef with the unique flavors of Chinese five-spice. With sweet potatoes and bok choy adding nutrition and color, this stew delivers rich umami goodness in every spoonful. Perfect for cozy evenings or family gatherings, the combination of simple ingredients and complex flavors will make this your new go-to recipe.
Budget Information
The total cost for this Five-Spice Beef Stew is approximately $24.00, which brings the cost per serving to around $6.00 when serving four people. This hearty dish not only delivers on flavor but also offers a comforting meal at an affordable price.
Why This Recipe Works
This recipe is a winner because it combines tender beef with the fragrant warmth of five-spice, creating a savory stew that’s both nourishing and comforting. The long, slow cooking allows the flavors to meld into something truly special, making every bite a delightful experience. Additionally, the sweet potatoes add a natural sweetness that balances the spices, while the remaining ingredients contribute to a dish that feels indulgent yet wholesome. You’ll be left with no regrets serving this to family and friends!
Ingredients + Optional Substitutions
Here’s what you’ll need to whip up this delicious stew:
- 2 tablespoons cooking oil – $0.40
- 1 large onion, diced – $0.80
- 2 cloves garlic, minced – $0.20
- 1 inch fresh ginger, minced – $0.30
- 1 tablespoon Chinese five-spice powder – $0.50 (can substitute with cinnamon and nutmeg)
- 4 cups beef broth – $3.00
- 1/4 cup rice wine – $1.50 (or use apple cider vinegar as a substitute)
- 1/4 cup coconut aminos – $2.00 (soy sauce can be used instead)
- 2 pounds beef chuck, cubed – $12.00
- Salt and pepper to taste – $0.10
- 1 cup sweet potatoes, peeled and diced – $1.00
- 2 cups bok choy, chopped – $1.50
- 2 tablespoons fish sauce – $0.50 (optional, can omit for a vegetarian option)
- Green onions for garnish – $0.50
Step-by-Step Recipe Instructions
Step 1: Begin by heating a large, heavy-bottomed pot over medium-high heat. Once the pot is hot and the oil is shimmering, add in the diced onion. Saute the onion until it’s beautifully browned and fragrant, which should take about 5 to 6 minutes. Stir in the minced garlic, ginger, and Chinese five-spice powder; let this cook for another 30 seconds to unleash all those delicious aromas.
Step 2: Next, pour in the beef broth along with the rice wine and coconut aminos, giving everything a good stir. Bring the mixture to a gentle boil, and while that heats up, season your beef cubes with salt and pepper. When the broth is bubbling, carefully add the seasoned beef to the pot. Reduce the heat so it’s just barely simmering, cover the pot, and let it cook slowly for 1.5 to 2 hours, or until the beef becomes fork-tender.
Step 3: While the beef is cooking, let’s make a slurry! In a small bowl, whisk together the tapioca starch with one cup of the simmering stew liquid. This mixture will help thicken your stew beautifully. Once well combined, pour the slurry into the pot and stir it all together.
Step 4: It’s time to add the sweet potatoes! Toss them into the pot and let everything simmer together for another 20 minutes, giving the sweet potatoes ample time to cook until they are fork-tender.
Step 5: After the sweet potatoes are fully tender, stir in the chopped bok choy and fish sauce if you’re using it. Let this cook for an additional 5 minutes—just long enough for the bok choy to wilt beautifully without losing its crispness and vibrant color.
Step 6: Finally, serve your steaming hot stew in bowls, garnished with sliced green onions for that pop of fresh flavor. Enjoy every comforting bite!
Nutritional Facts
Per serving:
- Calories: 962
- Protein: 117.49g
- Carbohydrates: 62.32g
- Total Fats: 26.84g
- Saturated Fat: 11.92g
- Fiber: 7.01g
- Sugar: 21.73g
- Sodium: 2141.67mg
Storage and Reheating Tips
Store any leftover Five-Spice Beef Stew in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it up on the stove over medium-low heat, stirring occasionally until piping hot. If you want to freeze it, let it cool completely before portioning it into freezer-safe containers. It should last for about 3 months in the freezer. When you’re ready to enjoy again, thaw it in the refrigerator overnight and reheat as mentioned above.
Serving Suggestions
This hearty stew pairs beautifully with a variety of sides! Serve it with warm crusty bread for dipping, or over a bed of fluffy rice or quinoa for a complete meal. For something lighter, a crisp side salad dressed in a tangy vinaigrette can balance the rich flavors of the stew.
Reader Tips or Helpful Notes
Feel free to customize the vegetables in this stew to your liking! Carrots, bell peppers, or mushrooms can be great additions. If you want a thicker stew, you may add a bit more tapioca starch slurry. Don’t hesitate to experiment with different protein options—chicken or even tofu can work well in this recipe!
Recipe FAQs
Can I use a slow cooker for this recipe? Yes! Simply sauté the onions and spices in a pan, then transfer everything to a slow cooker and set it to low for 6-8 hours.
What can I use if I can’t find Chinese five-spice powder? You could create a homemade blend using equal parts of cinnamon, star anise, cloves, ginger, and nutmeg.
Can I make this stew vegetarian? Absolutely! Just substitute the beef with hearty vegetables like mushrooms and add vegetable broth instead of beef broth.
How spicy is this stew? This recipe is not spicy at all! The five-spice adds warmth and depth, but it’s very mild. If you want some heat, feel free to add red pepper flakes.
Can I meal prep this stew for the week? Definitely! It holds up great in the fridge, and the flavors actually get better the next day.
