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Soy and Ginger Beef Stew (Chinese Style)

Author Jo Allison


  • About 1kg shin of beef cut into 2cm thick slices
  • 6 large garlic cloves thinly sliced
  • One 10-12cm long piece or roughly 2 thumb sized nuggets of fresh ginger thinly sliced
  • 3 Tbsp Redcurrant Jelly
  • 150 ml light soy sauce
  • 350-500 ml apple juice
  • 2 Tbsp cider vinegar
  • 1-2 fresh or dried chillies
  • 1-2 Tbsp sunflower oil
  • salt pepper


  • Heat 1 Tbsp of oil in a heavy-based, oven safe casserole and brown your meat (seasoned with salt and pepper) in batches to avoid overcrowding the pan. Turn the pieces so that they colour evenly. Set aside.
  • Once you've browned all your meat put ginger and garlic to the pan and cook them until they soften but not brown. Add your jelly, soy sauce and meat back to the casserole and cover with apple juice so that it just covers the meat.
  • Add vinegar, whole chilli and good grind of black pepper (you will not need any more salt due to the saltiness of the soy sauce).
  • Cover and placed in an oven preheated to 120°C and cook for 3hrs until the meat is completely tender.