Perfect Winter Recipe - Melt in Your Mouth Tender Braised Beef with Potatoes

🎀 MANDY'S COOKBOOK LAUNCH 《168 BETTER THAN TAKEOUT CHINESE RECIPES》🎀
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This is a perfect recipe for beginners. You just put all the ingredients together and let time do its job. It yields melt-in-your-mouth tender beef with a luscious, flavorful sauce that will make you devour heaps of rice unconsciously. Its flavor profile is gentle but rich with a subtle sweetness. The bean curd lends a delightful fermented aftertaste, elevating the dish to a different level.
INGREDIENTS
680g / 1.5 pounds beef stew meat (chuck, brisket, shank, or sirloin tip)
18g / about 6 cloves garlic
18g / about 6 slices ginger
60g / about 4 scallions, cut into stalks
20g / 1.5 Tbsps cooking oil
25g / 1.5 Tbsps soy sauce (Amazon Link - geni.us/light-...)
18g / 1 Tbsp Zhuhou paste (Amazon Link - geni.us/zhu-ho...)
18g / 1 Tbsp oyster sauce (Amazon Link - geni.us/premiu...)
8.3g / 1.5 tsps dark soy sauce (Amazon Link - geni.us/dark-s...)
25g / 1.5 Tbsps tomato paste (Amazon Link - geni.us/tomato...)
20g / about 2 pieces red fermented bean curd (Amazon Link - geni.us/red-fe...)
25g / 2 Tbsps sugar
960g / 4 cups water
400-600g / about 2-3 potatoes
120g / about ½ red bell pepper, cut into small triangles

[@LDR1100RS]

I'm working my way through Mandy's excellent cookbook "168 Better Than Takeout Chinese Recipes". So many options! I'll be posting a review on Amazon soon, but so far I'm over-the-top pleased with this gift from my wife.

[@Weltliteratur-]

Thank you for teaching how to clear the broth. Also the lesson on fermented tofu- great. Learned so much. Will cook it soon. Thank you, dear Mandy. 💐

[@loftikuss]

broth cleaning is the biggest illogical stupid that exist. the broth will always become clear if you boil on high for enough. that stuff is just proteins and they will break up. and they are NOT making the taste bad.

[@eswinipi]

Mandy, I tried your wanton soup and it was just perfection! I also made aromatic oil and now is an item I cannot live without. Thank you!

[@Tone_f]

I bought Mandy's cookbook and it turned up just before Christmas and I absolutely love it!! It's really well written and beautifully presented I've got most of the book dog eared and a huge shopping list of ingredients to buy when I'm next in town.

[@SoupedUpRecipes]

That's fantastic to hear! I'm so glad you love the book and that it's inspiring you to cook up a storm. I’m sure you’ll have a lot of fun trying out all those recipes! If you make anything you're especially excited about, I'd love to hear how it turns out! Happy cooking! 🥢🍴

[@hollish196]

Mandy--I just received your cookbook. It is wonderful!!! I leaned it to my local library director in hopes she will order it for the library. Recommend it to all!

[@juliephil6404]

The cookbook is wonderful !! I am slowly working my way through it !! Everything I have cooked so far has been excellent !! Thank you for all the hard work you put in to create such a lovely cookbook!! 🤗

[@linussenekal635]

Will try this this weekend ... will comment after! Looks amazing! 😋

[@jeromypollitt8638]

The cookbook blew my mind! How exciting!

[@Brother_Mike]

Mandy I got your Wok for Christmas and have been using it almost every day since I love it

[@bettymilcarek5195]

Your comment made me go look for the wok. I've decided to get one! How about you being the first one to write a review on it? Thank you!

[@greekramos]

This was delicious! I'd never used fermented bean curd before, but everything came together so nicely, we all loved it.

[@lulububu721]

Very delicious and comforting Mandy!! Thank you for sharing this with us and for the very well detailed explanation to go with it. Your cookbook is just beautiful, very consist and detailed recipe instructions and the pictures are amazing. Many thanks again Mandy 💕 💕 Tina 💕

[@johnbirch4089]

Fabulous book. Best Chinese food cookbook ever . Comprehensive would be putting it mildly.

[@SoupedUpRecipes]

Thank you so much for your kind words! I’m so glad you’re enjoying the book. It means a lot to hear that it’s resonating with you! 😊 If you have any favorite recipes or tips, I’d love to hear about them! Happy cooking! 🍳🥢

[@Nechama-redfish1124]

I've been watching your videos for a while now and I just bought your book today. I can't wait to get started on learning the recipes. Keep up the good work! Your food is wonderful.

[@SoupedUpRecipes]

Thank you so much for your excitement and support! Have you received the cookbook yet? If so, I'd love to hear what you think about it and what recipes are you going to cook first! If you ordered through Amazon, would you mind leaving a product review (www.amazon.com/dp/1962986470)? Your feedback helps others discover the book too. Happy cooking! !😊📚🍜

[@ОльгаСекисова-э1л]

Очень понятно и доступно, без суеты. Спасибо, Мэнди, должно быть очень вкусно, обязательно нужно приготовить!!!! Удачи тебе!!!!🫠🫠🫠🫠🫠🫠

[@kcmsterpce]

I just put potatoes and beef into the fridge, so maybe this recipe is a sign! :) I was going to do beef stew, but we'll see. Thank you for the video!

[@LKMNOP]

Because of LDR's comment, I just bought your cookbook. It's being delivered tomorrow morning. Looking forward to your recipes!

[@jacquieatkinson3821]

It was one o the best Chinese books out there! I love mine and use it all the time. Happy cooking!

[@johnbirch4089]

You will be thrilled and amazed believe me

[@lindalewis7098]

Hi Mandy, you are awesome! Thank you for sharing.😊❤

[@rafaelsmith5411]

It look soooo good 😋😋😋 I love potatoes and braised beef. 🥔 🍖 Your food is beautiful ❤️❤️ Great Job Mandy!!! 👏🏾👏🏾👏🏾

[@angelad.8944]

I am so glad you used chu hou paste. I picked some up the last time I was in the city and totally forgot what you used it for, lol. I think it may have been this but with daikon/lobok. Now I get to finally use it with this recipe. ☺

[@davidakamine3420]

Just got one of your woks, can't wait to start using it!!!

[@TheDarktater]

I was very excited to get your cookbook for Christmas!

[@edporter9355]

👍👍👍👍👍👍Hi Mandy ! Thank you for such a great presentation . ------Michigan

[@olyman63]

Thank you Mandy great show yummy 🤤.

[@anonymously241]

Merry Christmas ⛄🎁🎄🎅

[@lorettadudley7434]

I think I'm going to tell my family to buy me your cook book ❤

[@DonSalmonMusic]

This looks delicious & yummy! I will have to try it soon! Blessings 🙏

[@joanndavis4843]

A delicious take on meat and potato stew. I might substitute cabbage for the potatoes. Potatoes tend to fall apart when reheating any leftovers. I definitely need to find some dark soy sauce.

[@-RONNIE]

Thanks for the nice video 👍🏻

[@jackdelayne]

That looks really good!

[@Wklsto]

I just got the cookbook tonight.

[@shelleyscloud3651]

Could you do a video on storing some of the more unusual ingredients please? So for example if I’m going to buy some type of paste for a recipe how long does it keep for because it’s no use if I can only use it in this recipe and it goes off on a week or two. Should it be kept in the fridge? Maybe a layer of oil on top to preserve? What other recipes is the ingredient good for? Sorry to be so demanding but it could be so incredibly useful for people unfamiliar with using Chinese ingrédients at home. 🙏

[@EliMacalikova]

I dont know if someone else got better tip, but as someone who got TONS of souces and spices - freeze them! Souces I just put into ice trays, freeze and then place into baggies. Spices into small sealed baggies and then freeze them. (I have vacuum sealer so that's very easy that way, but you can also suck the air from the baggie with a straw) Ive started doing that because I couldn't go through giant bag of Gochugaru fast enough, and amazing Maangchi (also youtube) got lovely tip for that, in form of freezing the whole bag!

[@shelleyscloud3651]

@ Genius!!!!! Thank you!!!! 🙏

[@Rubycon99]

A lot of these ingredients are preserved/fermented and will last practically forever just thrown in a cupboard. Definitely way longer than a week or two.

[@brandy26]

Is the clay pot in this video a new version? I have your larger clay pot and love it! Love your cookbook aswell.

[@zalibecquerel3463]

Ooh! Is this a new-model claypot for sale? I have the larger one and I love it!

[@Nino-bu9mj]

I never remove the scallions because I love eating it. It's sweet and just a nice taste for me

[@tsumetokiba]

Looks delicious! Is that a new claypot you have available?

[@TheDistur]

Thanks Mandy!

[@S1L3NTG4M3R]

THANKS

[@familyfromhollandforever5264]

Super!❤🎉✨️👍🏻🥂

[@ghoroya.ranna9]

So good

[@blackhorse2947]

I received your new cookbook today….. 8 Jan 2025………. It is wonderful. 好多謝你

[@odettemarillier1297]

Ummmmm looks delicious ❤❤❤

[@SondhanofPeace]

Very nice Recipe , new friend stay connected ❤❤

[@NOOR_KITCHEN88]

waoooooo ymmy❤❤❤❤❤❤

[@wetland9443]

thanks for one more interesting video. I ordered your book 2 month ago, nothing happened yet. Greetings from Sweden /Peter

[@SoupedUpRecipes]

Hi there, Thank you so much for your kind words! It truly means a lot to me that you enjoy my videos! I completely understand your eagerness to receive the cookbook, and I’m so sorry for the delay. Unfortunately, the earliest estimate for its arrival is at the end of February. If you don’t want to wait any longer, please let me know, and I’d be happy to cancel the order for you. To explain what happened-when I shipped inventory to Europe, I sent two batches at the same time: one by boat and one by train. Both were supposed to arrive together, but so far, only the boat shipment has arrived, which was used to fulfill earlier orders. The train shipment, which includes your order, has faced unexpected delays. This has been a big challenge for me as well, as I’ve been dealing with many emails and concerns from customers. I’m in constant communication with our shipping partners, but I still don’t have a clear timeline. It could arrive in a few days, or it might take a few more weeks, or worst case, it could be lost in transit. To ensure no further issues, I’ve already sent a new batch as a backup, but it won’t arrive until the end of February. Warm regards, Mandy Fu

[@ExplorewithAnm]

Tasty yummy recipes

[@estellaosborn6487]

I have induction cooktop, does your wok ok to use with induction?

[@loftikuss]

its funny aside from the sauce that is typical asian, it looks like a typical goulash recipe in my country haha xD

[@yertelt5570]

Interesting, I don't think I've ever seen potatoes served over rice, in the west it's usually rice or potato. I will have to try this soon.

[@KarynHill]

I've got to try this. One of my favorite meals is Hungarian goulash and it starts roughly the same, but the flavors are entirely different. And I'm only missing two ingredients!

[@myuphi]

추로우 페이스트가 뭘까 한국에서도 팔것 같은데 아무튼 잘 보고 갑니다🎉

[@GeordiLaForgery]

yum

[@jottumpie5824]

Hoi Mandy. I think this is a very nice book to have too. But can this book also be translated into Dutch so that it is also available in the Netherlands? I'm sure you also have a lot of Dutch fans who are interested in your cookbook. Would like to hear if this is🤗 possible

[@SoupedUpRecipes]

Hoi! 😊 Thank you for your interest in the cookbook! I truly appreciate my Dutch fans, but unfortunately, there isn’t enough demand to produce a Dutch translation at this time. However, the book includes clear step-by-step instructions and QR codes that link to video guides, which might make it easier to follow along. I hope you still enjoy it! 💛🍜

[@yukuhana]

I remember seeing somewhere that you don't want the meat to cool after blanching otherwise the meat will be tough. Is there any basis for that in your experience?

[@N_Drogyny]

hi, i just want to let you know that the link for the zhu hou paste in the description is broken! this is the only link i checked, though, so the others might also need to be replaced! if we can't obtain zhu hou paste even with a new link, is there a substitute? especially since where i live, there's not really an asian grocery store nearby

[@jacquelineberenas7697]

Hi mandy im from Philippines how could i got a copy of your cookbook...thank you

[@EliMacalikova]

Hi Mandy, this seems as one of the recipes that ill have on repeat during this winter. Such a cozy meal! :-) I have a question about your wok - I bought it a couple years ago, and I've noticed that mine have "dents" and scratches. I have never used other utencil but the spatula that was included, and washed and seasoned it according to instructions. It works, but the dents worry me. Have you had that happen to you with your wok? Its not seasoning not applying or something, its real dents into the steel. Also my "hammer" look is completely gone by now, so it just doesn't seem like it was done very well. :(

[@SoupedUpRecipes]

Thank you for reaching out. You can email me ([e-mail]) with a picture and I will look into it for you. Mandy

[@theredbar-cross8515]

Can we buy your cookbook in electronic form?

[@TheJerry5001]

The only pot like that I have is a cast iron pot. Can I use that for this recipe?

[@berniecelee5062]

Yes… I use my Staub brand Dutch oven , Lodge cast iron pot or Dutch oven is good option , it’s more economically priced. Any pot for stewing is good. The heavy lid keeps the water from evaporating too fast. I put my timer on for 20 mins each time to check the liquid level . I keep track so I know when it is getting closer to 1.5 hr mark . Depending on how large you cut the beef … anytime after 1 hr I am more vigilant to not over cook the beef and potatoes. I prefer daikon than potatoes. So I check more often after 1 hr mark for tenderness. This is a wonderful dish esp. for winter as I am more at home , less outside , so I can cook these longer duration dishes.

[@Kevyn53846]

How would you cook this in an instant pot?

[@BetterYouBetterLifeLLC]

I am having difficulty finding Cho Hou Paste. I didn’t see a link for it. What else can I use in place of Cho Hou Paste?

[@ofrapeters3952]

Interesting.. growing up , my mom will collect the “ foam” that forms when one boils chicken or beef in water , and discard it , then adds the vegetables into the water that were boiling with the meat …

[@williamlinington9166]

A cast iron pot would work as well.

[@LeedonLee]

❤

[@zhenzhanzhou6156]

Better used pressure cooker quick cook beef right

[@offyarocka]

🤤🤤🤤

[@Lucfrdebraganca]

Um jeito de cortar a carne em pedaços retos como ela fez é pegando a peça ainda parcialmente congelada. Eu faço isso quando fatio pernil/paleta de porco tirando bifes.

[@Yoshi6851]

Might be the fastest purchase I have ever made lol

[@richardzorgniotti4176]

Many of us do not eat sugar. Recipes and sauces without sugar would be great. We are a huge market . French reduce, Italians add carrots to sauce to sweeten it . Great web site. Thank you.

[@nalenilambourdiere9620]

It's not always easy to get all the right ingredients for Chinese recipes. Looks good, though

[@lighthouse6543]

I think the video ends too abruptly, maybe it was cut off by KZbin

[@chicanoonthego]

Wow finally a dish with NO PORK🙆this looks yummy😋

[@Magic4599]

Lots of regular yellow, white, or brown onion . And lots of carrots with those potatoes . That's what I see with this dish. Chinese food doesn't always need spring onion. Put it on rice too. If one wants to be light with the meat.

[@Jay-ud5dy]

no outro? good video nonetheless!

[@dheritage9728]

We need smell "O" vision

[@HeatherNaturaly]

I wouldn't use anything but shin beef and the leg meat to make stew. Everything else turns to tender SAWDUST and is indelibly dry, no matter how much gravy you have with it. I do not understand chefs who don't understand this very obvious fact. The only animal meat that is never dry no natter how long you stew it, is sheep.

[@nafisraihan6954]

Why you Use a rubber band in your hand.I though only Indian Hindus use this kind of rubber band in their hand

[@malcolm1170]

I am still waiting for my cook book order placed in November, I hope my email gets responded. thanks

[@SoupedUpRecipes]

Hi, I saw your email and did responed a couple hours ago. Thank you for your understanding and hope you have a great trip in Philippines. Mandy

[@nunayabusiness5850]

@@SoupedUpRecipes marry me

[@theredbar-cross8515]

Braised beef and potatoes, the food of socialism...

[@muhacnt7988]

Our potatos and beefs

[@gamblerofrats]

Sounds more like the food of Western Europe

[@mapndo2337]

Sorry Mandy but that most definitely looks NOTHING LIKE CHINESE ANYTHING...THAT LOOKS LIKE AMERICAN STEW/POT ROAST... POTATOES...CHINESE?😂

[@ZaihasSyakhir]

American pot roast use fermented tofu🧐

[@bettymilcarek5195]

Just because you don't know about it doesn't mean it does not exist. This dish reminds me of Portuguese chicken Hong Kong style.

[@bettymilcarek5195]

@@ZaihasSyakhir Yeah, right! 😅😆❤

[@loati94]

I would comfortably say every country in the world has a braised beef with potatoes or other root vegetable. And wars throughout history also brought a ton of dishes and ingredients from one country to another so it is not that strange to see mixes of dishes. Even if it's not 100% native, if a country's been doing a dish for +60 years it becomes traditional. Look at korean army stew for example.

[@Brother_Mike]

Mandy I got your Wok for Christmas and have been using it almost every day since I love it