Braised Taiwanese Instant Pot Beef Stew 紅燒牛肉
Today I am making Braised Taiwanese Instant Pot Beef Stew 紅燒牛肉. Made of short ribs, potatoes, and carrots pressure cooked on high for 1 hour, this melt-in-your-mouth beef stew takes a lot less time than on the stove. This classic Taiwanese family-style dinner dish is a super comforting reminder of dinner with my parents - and a top-requested lunch box item for the next day. Whether with a bowl of delicious purple multigrain rice, or with a chunk of No Knead Bread, you will find a way to finish every last drop of this beef stew.
- Time: 80 min
- Servings: 4
Source: Only Recipes
Ingredients
- pound boneless beef short ribs
- slice ginger
- green onions
- large onion
- star anise pods
- bay leaf
- teaspoon Sichuan peppercorns
- large potatoes
- large carrots
- beef stock + rest is water enough to cover the beef
- tablespoon soy sauce
- tablespoon dark soy sauce
- tablespoon tomato paste
- tablespoon spicy fermented bean paste
- tablespoon sugar
- Chinese cooking wine
- tablespoon cornstarch
- tablespoon water