My gluten free Beef with Chinese Water Chestnuts stew recipe is a simple, tasty and nutritious Chinese home cooking dish. Likewise, the main ingredients include beef, Chinese water chestnuts and shiitake mushrooms. Braised in sauce made of gluten free dark soy sauce, gluten free oyster sauce and Worcestershire sauce. Plus medium dry sherry, ground white pepper and salt. Then spiced up with star anise and cloves and season with garlic and onion. This Beef with Chinese Water Chestnuts stew recipe is not only gluten free. But also low carb, dairy free, nut free and egg free.
In addition to my gluten free Beef with Chinese Water Chestnuts stew recipe. You may also like my other gluten free braised beef recipes:
- Instant Pot Braised Beef and Ginger Wine;
- Instant Pot Cantonese Braised Beef; and
- Braised Beef with Shiitake Mushrooms and Black Fungus;
Chinese Braises
Chinese braises, stews or casseroles, also known as red cooking. Means braising in light and dark soy sauce and it is a very popular way of cooking. Braises just like stews or casseroles is a perfect comfort food for all. Especially during the colder seasons of the year. Water chestnuts are often a favourite ingredient for many who use them together with either, chicken, beef or pork.
What are Chinese Water Chestnuts?
Chinese water chestnuts (botanical name: Eleocharis dulcis), are edible rhizomes that are a member of the sedge family of Cyperaceae. As native to China, farmers planted Chinese water chestnuts in flooded paddy fields in southern China. These tubers or corms are white, juicy and have a crunchy, nutty flavour. They are not nuts even though they call them water chestnuts. Because farmers planted them in marshes, they are actually an aquatic root vegetable. They are not only tasty but also an exceptionally well liked ingredient in Chinese and Southeast Asian cuisines.
Versatility of Chinese Water Chestnuts
There are many ways of eating these Chinese water chestnuts. Besides, you can eat them raw, sweetened, boiled, grilled, pickled and canned. They also add Chinese water chestnuts to many dishes like soups, stews, in salads. As well as stuffings and in stir fries to give the dish a crispy texture. In Chinese cuisine, they often ground these water chestnuts into flour. Then used for making water chestnut cake, a regular dim sum dish served at Chinese Yum Cha restaurants.
Nutritional Values and Health Benefits of Chinese Water Chestnuts
The tubers or corms of Chinese water chestnuts are rich in carbohydrates. It is also a good source of dietary fiber. Plus vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B6, potassium, copper, manganese and phosphorus. They also has polyphenolic and flavonoid antioxidants.
The overall health benefits of water chestnuts may include:
- Anti-bacterial, antiviral, anticancer and antioxidant properties;
- Effective treatment for diarrhoea, jaundice, urine infection;
- Relief from cough; and
- Support healthy skin, hair, muscle and central nervous system.
Beef with Chinese Water Chestnuts Stew
Ingredients
- 5 tablespoons extra virgin olive oil
- 5 cloves garlic peeled and finely minced
- 1 medium brown onion halved and then thinly sliced
- 1.2 kg gravy beef ( also called beef shin) trimmed and cut into roughly 4cm (1.6 inch) cubes
- 567 g canned whole water chestnuts drained
- 15 dried shiitake mushrooms soaked in hot water for 20 mins. Stalks removed and halved
- 2 star anise small
- 5 cloves
- 1 cup water
- Steamed basmati rice to serve
For the Sauce:
- 6 tablespoons gluten free kecap manis
- 1 tablespoon gluten free oyster sauce
- 1 tablespoon gluten free Worcestershire sauce
- ½ tablespoon corn starch mixed with 3 tablespoons water
- 1 tablespoon sesame oil
- 1 teaspoon salt
- ½ teaspoons ground white pepper
- ¼ cup medium dry sherry
For the Garnish:
- 3 sprigs coriander including stems, roughly cut into 2 cm (0.8 inch) lengthwise
Instructions
Method 1: Using an Instant Pot Pressure Cooker function
- Mix and combine all the ingredients for the sauce together in a bowl.
- Heat up an instant pot with 5 tablespoons of extra virgin olive oil and stir-fry the garlic on low heat until lightly golden.
- Add in all the beef pieces, stir-fry for 5 minutes on high to medium heat. Then add in all the water chestnuts, shiitake mushrooms, and the sauce prepared earlier plus the water and stir-fry for another 10 minutes.
- Cover the instant pot and lock lid. Using the pressure cooker function, set time to cook for 20 minutes. Then, let the instant pot rest for another 10 minutes, carefully release pressure. Unlock lid.
- Garnish with coriander and serve with steamed rice.
Method 2: Using a Pot on Stove Top
- Mix and combine all the ingredients for the sauce together in a bowl.
- Heat up the pot with 5 tablespoons of extra virgin olive oil and stir-fry the garlic on low heat until lightly golden.
- Then add in all the beef pieces, stir-fry for 5 minutes on high to medium heat.
- Add the sauce prepared earlier and stir-fry for another 5 minutes. Add water and cover with lid and bring to the boil and simmer the beef for 1 hour on low heat.
- Lastly, add the water chestnuts and shiitake mushrooms, stir-fry and mix well with the beef and sauce, bring to the boil and cover with lid again. Simmer on low heat for another 30 minutes or until beef is soft.
- Garnish with coriander and serve with steamed basmati rice.
Equipment
Notes
Stunning photographs!!! I LOVE beef in chicnese dishes. This is makingmy mouth water 🙂
Thanks Emma. Beef is really tasty in Chinese dishes! ☺
This looks like a great healthy recipe. Didn’t know chestnuts were so healthy for you.Will definitely try this recipe out!
This is a really delicious and healthy recipe. Enjoy the recipe! 🙂