Mongolian Braised Beef Stew Recipe

Mongolian Braised Beef Stew Recipe
Yield: 6 servings

Mongolian Braised Beef Stew Recipe

Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes

Photo by Yvonne Lee


  • 2 tablespoons all purpose flour
  • 2 tablespoons brown sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3 pounds chuck roast, cut into 2-inch pieces
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 2 tablespoons ground ginger
  • 2 tablespoons chili paste
  • 5 cloves minced garlic
  • 1/4 cup sherry
  • 3 cups beef broth
  • 1/4 cup low sodium soy sauce
  • 2 tablespoons hoisin sauce


    1. Preheat the oven to 275 degrees Fahrenheit.
    2. Mix together the flour, brown sugar, salt and pepper in a bowl. Toss the beef in the flour mixture and set aside.
    3. Heat the butter and olive oil in a heavy-bottomed pot over medium-high heat. Working in 2 batches, sear the meat on all sides until golden brown (about 3 to 4 minutes per batch). Remove the meat to a plate and set aside.
    4. In a pot add the ginger, chili paste, and garlic. Cook for 2 minutes, stirring constantly. Deglaze with the sherry, scraping up any bits from the bottom of the pot.
    5. Add the broth, soy sauce, and hoisin sauce to the pot and bring the mixture to a boil. Add the seared beef, cover, transfer to the oven and cook until the meat is falling apart (about 2 hours).
    6. Serve with rice, noodles, or vegetables (or any other compliment of your choosing).

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