Prepare to embark on a culinary journey that will transport you straight to the heart of Sichuan province with this mind-blowing Szechuan Beef Stew. Imagine tender, melt-in-your-mouth beef chunks swimming in a rich, spicy sauce that delivers a tantalizing punch of flavor and the legendary Szechuan peppercorn's signature numbing heat. This isn't just a recipe; it's a flavor explosion that will revolutionize your home cooking and impress even the most discerning food enthusiasts!
Prep Time: 20 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 50 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 2 lbs beef chuck, cut into cubes
- 2 tablespoons Szechuan peppercorns
- 1 onion, sliced
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 4 cups beef broth
- 1 tablespoon ginger, minced
- 1 tablespoon chili paste
- Salt to taste
Instructions
- Prepare the beef by patting the chuck cubes dry with paper towels to ensure proper browning. Season the meat generously with salt.
- Toast the Szechuan peppercorns in a dry skillet over medium heat for 2-3 minutes until fragrant, then grind them coarsely using a spice grinder or mortar and pestle.
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add a tablespoon of oil and brown the beef cubes in batches, ensuring each piece develops a deep golden-brown crust. Remove browned meat and set aside.
- In the same pot, sauté sliced onions until translucent, about 3-4 minutes. Add minced garlic and ginger, cooking for another minute until aromatic.
- Return the browned beef to the pot. Add soy sauce, chili paste, ground Szechuan peppercorns, and beef broth. Stir to combine all ingredients thoroughly.
- Bring the stew to a boil, then reduce heat to low. Cover and simmer slowly for approximately
- 5 hours, stirring occasionally, until the beef becomes tender and can be easily pulled apart.
- Taste and adjust seasoning with additional salt, soy sauce, or chili paste as needed. The stew should have a rich, spicy, and slightly numbing flavor characteristic of Szechuan cuisine.
- Let the stew rest for 10-15 minutes before serving to allow flavors to meld. Serve hot over steamed rice or with crusty bread to soak up the flavorful sauce.
Tips
- Pat the beef dry before browning to ensure a perfect golden crust that locks in flavor.
- Toast the Szechuan peppercorns carefully - they should be fragrant but not burnt.
- Brown the meat in batches to prevent overcrowding and achieve optimal caramelization.
- Use a heavy-bottomed pot or Dutch oven for even heat distribution and consistent cooking.
- Don't rush the simmering process - low and slow is the key to tender, falling-apart beef.
- Taste and adjust seasonings at the end to balance the spicy and numbing flavors.
- Let the stew rest before serving to allow the flavors to fully develop and meld together.
- Serve with steamed rice or crusty bread to soak up the incredible sauce.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 8g
Protein: 35g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 110mg
