Pioneer Woman Asian Braised Beef Recipe

This Pioneer Woman Asian Braised Beef Recipe is a tender and flavorful recipe, which is made with chuck roast and Chinese five-spice powder. It’s the ultimate comfort food recipe, ready in about 2 hours and 30 minutes.

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Pioneer Woman Asian Braised Beef Ingredients

• 3 pounds chuck roast, cut into 1½-inch pieces
• ¼ cup all-purpose flour
• 1 tablespoon Chinese five-spice powder
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons salted butter
• 2 tablespoons olive oil
• 2 tablespoons minced fresh ginger
• 5 cloves garlic, minced
• 1 generous tablespoon chili paste (like Sambal Oelek)
• 1 bunch scallions, sliced (whites and greens separated)
• ¼ cup sherry
• 3 cups (24 ounces) low-sodium beef broth
• ¼ cup low-sodium soy sauce
• 2 tablespoons honey
• 3 star anise pods
• 2 bay leaves
• Cooked jasmine rice, for serving

How To Make Pioneer Woman Asian Braised Beef

1. Prepare the Beef: In a large bowl, whisk together the flour, Chinese five-spice powder, salt, and pepper. Add the pieces of chuck roast and toss until they are evenly coated in the flour mixture.
2. Sear the Beef: In a large Dutch oven or heavy-bottomed pot, melt the butter with the olive oil over medium-high heat. Working in batches, sear the beef on all sides until golden brown. Do not crowd the pan. Remove the seared beef and set it aside on a plate.
3. Sauté the Aromatics: Reduce the heat to medium. Add the minced ginger, garlic, chili paste, and the white parts of the scallions to the pot. Cook for about 1 minute, stirring constantly, until fragrant.
4. Deglaze and Build the Sauce: Pour in the sherry to deglaze the pot, using a wooden spoon to scrape up any browned bits from the bottom. Let it bubble for a minute.
5. Braise the Beef: Stir in the beef broth, soy sauce, and honey. Return the seared beef to the pot, along with the star anise and bay leaves. Bring the mixture to a simmer.
6. Slow-Cook: Once simmering, reduce the heat to low, cover the pot, and let it braise for 2 to 2.5 hours, or until the beef is fork-tender.
7. Rest and Serve: Remove the pot from the heat. Discard the star anise pods and bay leaves. Let the beef rest in the sauce for 10-15 minutes. Serve hot over a bed of jasmine rice, garnished with the reserved green parts of the scallions.

Recipe Tips

• What’s the best cut of meat for braising? A chuck roast is ideal for this recipe. It has enough fat and connective tissue to become incredibly tender and juicy during the long, slow braise. Avoid leaner cuts, as they can become dry.
• How do you get the most flavor? Don’t rush the searing step. Taking the time to get a deep, golden-brown crust on all sides of the beef pieces builds a massive foundation of flavor for the entire dish.
• Why do you deglaze the pan? Those browned bits (or ‘fond’) stuck to the bottom of the pot after searing are concentrated flavor. Deglazing with sherry lifts them off the pot and incorporates them into your sauce, making it much richer.
• How important is resting the meat? Letting the beef rest in the hot liquid for 10-15 minutes after you turn off the heat allows the muscle fibers to relax and reabsorb some of the juices, making the final dish even more tender and moist.

What To Serve With Asian Braised Beef

This rich, savory beef is perfect served over a simple base that can soak up the delicious sauce.

• Fluffy jasmine or basmati rice
• Creamy mashed potatoes
• Steamed Asian greens, like bok choy or gai lan (Chinese broccoli)
• Buttered egg noodles

How To Store Asian Braised Beef

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld and are often even better the next day. Reheat gently on the stovetop.

Asian Braised Beef Nutrition Facts

• Calories: 450 kcal
• Protein: 35g
• Fat: 25g
• Carbohydrates: 15g
• Sodium: 850mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Pioneer Woman Beef Bourguignon Recipe
• Pioneer Woman Beef Broccoli Recipe