Five-Spice Beef Stew

Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 4 servings



  • In a large, heavy-bottomed pot with a lid, heat the oil over medium-high heat. When the oil is shimmering, add the onion and saute until nicely browned, 5 to 6 minutes. Add the garlic, ginger, and Chinese five-spice and saute for another 30 seconds, until fragrant.
  • Add the broth, rice wine, and coconut aminos and bring to a boil. Season the beef with the salt and pepper and add it to the pot. Reduce the heat to low so that the liquid is just barely simmering. Cover and cook for 1 1/2 to 2 hours, until the beef is fork-tender.
  • In a small bowl, whisk together the tapioca starch with 1 cup of the stew liquid to create a slurry. Pour the slurry into the stew and stir.
  • Add the sweet potatoes and simmer for another 20 minutes, or until the potatoes are tender.
  • Add the bok choy and fish sauce and cook for another 5 minutes, until the bok choy is tender.
  • Serve the stew garnished with sliced green onions.

Nutrition Facts

Serving: 795.43g Calories: 962kcal Carbohydrates: 62.32g Protein: 117.49g Fat: 26.84g Saturated Fat: 11.92g Polyunsaturated Fat: 2.05g Monounsaturated Fat: 11.65g Trans Fat: 1.08g Cholesterol: 348.12mg Sodium: 2141.67mg Potassium: 2296.5mg Fiber: 7.01g Sugar: 21.73g Vitamin A: 35485IU Vitamin C: 43.5mg Calcium: 195mg Iron: 11.9mg