Taiwanese Beef Stew by I Heart Umami

yellow onion, garlic, ginger, red chili pepper, cinnamon stick, dry bay leaf, scallions, carrots, tomatoes, dates, shiitake, oil, cilantro, beef shanks, coarse salt, ground black pepper, beef stock, coconut aminos, spice powder

Prep Time: 15 min
Cook Time: 45 min
Total Time: 1 hour

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– 1 medium yellow onion (roughly diced)
– 10 large garlic cloves (chopped)
– 2 tbsp finely chopped ginger
– 1 piece red chili pepper (serrano, fresno, or jalapeno, remove seeds)
– One inch cinnamon stick
– 1 piece dry bay leaf
– 4 bulbs scallions (chopped and separate white and green parts)
– 4 large loose carrots (diced to roughly 1 1/2 inch chunks)
– 3-4 medium size tomatoes (roughly diced)
– 3-4 whole pitted dates (roughly break open in half use your hands. Omit for Keto)
– 4-5 oz. fresh shiitake (sliced (roughly 4 to 5 whole full size caps)
– Avocado oil (saute use)
– Cilantro (garnish, optional)
– 2.5 lbs beef shank (bone-in (Alt. short ribs, stew beef, or oxtail)
– Roughly 1/4 tsp coarse salt + 1/4 tsp ground black pepper per side
– 2/3 cup beef stock
– 1/3 cup coconut aminos
– 1 tsp five spice powder
– 1 tsp coarse salt

Prep Time: 15 min
Cook Time: 45 min
Total Time: 1 hour



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