This recipe is super easy. I broke it down into two parts in an Instant Pot or on the stovetop to prevent the veggies from getting too mushy. I do not have a crock pot but if you make it in a crock pot, just one step! Just beef, potatoes and carrots or any root veggies you choose. Daikon would be amazing in here too! Yum, anything to absorb all the flavors from the resulting broth. Hot, filling, warm flavor profile with aromatics like cinnamon and star anise. Just the smells and flavors that say "home" and a snuggle under a blanket on a day when you're not feeling so great.
I remember my mom making a dish like this growing up. Not sure what cut of meat it was, some tough beef muscle with tendons attached that cooked down soft with long cooking. This recipe uses easy to find beef chuck roast. A little fatty but so tender! I recommend making it the day before you plan on eating to let it sit overnight for the flavors to "marry" and also give you a chance to scoop off the layer of fat. Serve with a hot bowl of rice for a hearty, comfort-food meal on a cold wintery or drizzly fall day.
Beef Stew
Ingredients
2 Tablespoons vegetable or other non-flavored oil like avocado oil
2 lbs beef chuck roast
1 yellow onion cut into large chunks
4 dried shitake mushrooms, rehydrated, destemmed and cut into quarters
1/2" piece of ginger cut into thick 1/4" coins
1 bay leaf
2 whole star anise or equivalent
1 cinnamon stick
1/2 cup soy sauce
1 1/2 cup water
2 teaspoons granulated or brown sugar OR 1 very small chunk yellow rock sugar
3 Tablespoons shaoxing cooking wine, dry sherry or any cooking wine you have on hand
2 large carrots (or 3 medium) peeled and cut into large 2" chunks
2 large or 3-4 medium gold potatoes peeled and cut into large chunks
Directions (Instant Pot or stovetop pressure cooker)
Turn Instant Pot onto sauté mode. Add oil. When shimmery add meat. Add onions to the sides of the meat. Flip meat to sear other side after about 3-4 minutes. Mix onions a bit. After 3-4 minutes lift meat and make sure to place back down on top of some of the onions so the onions are between the pot and the meat. Add the next 9 ingredients (mushrooms, ginger, bay leaf, star anise, cinnamon stick, soy sauce, water, sugar, and wine). Hit cancel to turn off sauté and turn on pressure mode and set for 45 minutes. Close lid to seal and let it come up to pressure.
After 45 minutes are up, hit cancel and let pressure come down naturally for 10 minutes.
After 10 minutes place a towel over the venting hole and turn to manually release pressure. When the button goes down and you are able to open, carefully open the lid. Be careful not to get burned by the steam. Add the carrots and potatoes and give it a little mix. Try to make sure the carrots and potatoes are submerged in the liquid.
Replace lid, close vent and set timer for 7 minutes. Allow to come to pressure. When timer is up hit cancel and let pressure come down naturally.
Open lid carefully and enjoy with a bowl of rice!
If preparing on the stovetop in a Dutch oven or large heavy bottomed deep pot, same procedure except after searing meat add the rest of the the ingredients and bring up to a boil. Then lower heat, cover and simmer on low for about 1 hour 15 minutes or until the meat is tender and falling apart.
I'm uncertain for a crock pot since I don't own one but I would say put it all in there and have it set for 8 hours on low.