Chinese Hot Pot of Beef and Vegetables

nourishing and delicious stew
Nourishing and delicious stew
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4 tsp Vegetable oil divided
1½ lbs Beef stew meat, cut into 1-inch pieces
½ cup Green onion chopped
2 tbsp Fresh ginger minced peeled
1 tsp Ground star anise
4 cloves Garlic minced
1 (14¼-oz) can Beef broth low-salt
2¾ cups Water
¼ cup Soy sauce low-sodium
1 tbsp Brown sugar
3 tbsp Sherry dry
2-3 tsp Chili paste with garlic
2 (3-inch) Cinnamon stick
2 cups Turnips 1-inch cubed peeled
1½ cups Baby carrots
1 tbsp Water
2 tsp Cornstarch
8 cups Fresh spinach
For serve (optional):
Chinese noodles

Nutritional information

  • For serve (optional):

Chinese Hot Pot of Beef and Vegetables


This Chinese Hot Pot of Beef and Vegetables is a nourishing, delicious Chinese stew that will brighten up the darkest days of winter. It is full of delicious spices like ginger, cinnamon, and chili to heat you up inside. If you don’t want to use sherry in this recipe, simply replace it with additional beef broth or water.

To make this stew, start by browning beef on all sides. Remove from the pan and add onions, ginger, aniseed, and garlic. Add the broth, beef, water, soy sauce, brown sugar, sherry, chili paste with garlic, and cinnamon sticks. Bring the mixture to a boil and simmer for 1 hour. Add vegetables and continue to simmer until tender. Combine water and cornstarch and add to the stew to thicken. Before serving, add spinach and remove cinnamon sticks. 

To make Chinese Hot Pot of Beef and Vegetables, you will need the following ingredients:

Ingridiens for Chinese Hot Pot of Beef and Vegetables

Steps to make Chinese Hot Pot of Beef and Vegetables


Brown beef


Add 2 teaspoons of vegetable oil to a Dutch oven and heat over medium-high heat. Once heated, add half of the beef and brown on all sides. Remove the beef from the pan and brown the other half of the beef with the remaining oil.


Saute onions and garlic


Add ½ cup of green onions, ginger, aniseed, and garlic to the pot and sauté for 30 seconds.


Add beef and broth


Stir in 1 can of broth and use a wooden spoon to scrape the bottom of the pan to loosen browned bits. Return the beef to the pan.


Add water and more ingredients


Add 2¾ cups of water, ¼ cup of low-sodium soy sauce, 1 tablespoon of brown sugar, 3 tablespoons of dry sherry, 2-3 teaspoons of chili paste with garlic, and 2 cinnamon sticks. Bring the stew to a boil. Cover, reduce the heat and simmer for 1 hour.


Add vegetables


Add the turnips and carrots and continue to simmer for 45 minutes or until tender.


Thicken stew


Combine 1 tablespoon of water with 2 teaspoons of cornstarch. Add the mixture to stew. Bring to a boil and cook for 1 minute, stirring frequently.


Add spinach and remove cinnamon sticks


Add 8 cups of spinach. Cover the pot and cook for 3 minutes until wilted. Discard the cinnamon sticks.



Serve immediately over Chinese noodles.

Chinese Hot Pot of Beef and Vegetables is a nourishing and comforting Asian style stew. Try it soon and please come back and leave a review with your thoughts.

Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.

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Great recipe! Thanks for sharing!

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