Chinese Daikon, Carrot, and Tomato Beef Stew

Classic Chinese beef stew
Liv Wan
  • Total: 2 hrs 20 mins
  • Prep: 20 mins
  • Cook: 2 hrs
  • Yield: Serves 5 to 6
Nutritional Guidelines (per serving)
488 Calories
18g Fat
24g Carbs
55g Protein
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Nutrition Facts
Servings: Serves 5 to 6
Amount per serving
Calories 488
% Daily Value*
Total Fat 18g 23%
Saturated Fat 7g 34%
Cholesterol 149mg 50%
Sodium 2298mg 100%
Total Carbohydrate 24g 9%
Dietary Fiber 6g 22%
Protein 55g
Calcium 148mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

It’s difficult for working moms to find time took a whole table’s worth of food during busy days. So when it comes to “what’s for dinner” one of our favorite dishes to cook is this Chinese daikon, carrot, and tomato beef stew (紅白蘿蔔蕃茄燉牛肉).

You can prepare this dish and store it in the freezer, so, whenever you’re hungry, just defrost and re-heat it. You can serve this dish with either rice or noodles, and both ways are delicious but different. This dish is a lifesaver for the working mother: re-heat it, cook some rice in a rice cooker for 30 minutes, and the dish has all the nutrition your family/friends need. You don’t need to worry if there are enough vegetables or proteins in your food.

We've always been a big fan of stew, and this beef stew is one of our favorites. The traditional way of making this in Taipei is to add some dried orange peel because, apparently, the dried orange peel will make any kind of meat soup or stew taste better. You can also put dried orange peel in slow-cooked pork dishes. It really does make the pork taste better.

Unfortunately, it can be tricky to get hold of dried orange peel (Chenpi, 陳皮), so this recipe doesn’t contain any. The stew tastes amazing with or without.

If you don’t like daikon, you can leave it out or replace it with potato. The flavor will become quite different compared to using daikon, but, again, either way, is really delicious.


  • 1 kg. beef flank (or you can use shin and any part of beef that’s suitable for a slow cook, cut into big dice)
  • 2 tablespoons oil
  • 480 g. tomato (vine, chopped roughly)
  • 120 g. onion (or 1 medium onion, chopped roughly)
  • 10 g. ginger (thin slice)
  • 200 g. carrot (peeled it and slice into 2cm thick)
  • 600 g. daikon radish (peeled it. Slice into 2cm thick and cut into quarters.)
  • 700 ml. water
  • For the Seasonings: 
  • 200 ml. light soy sauce
  • 1 teaspoon dark soy sauce
  • 70 ml. rice wine
  • 2 whole star anise
  • 1/4 cinnamon stick
  • Optional: dried orange peel (for extra flavor)

Steps to Make It


  1. Boil a big pot of water and add the beef. Boil for 5 minutes to clean any dirt off the beef. After 5 minutes, use cold water to wash away any dirt on the surface of the meat and drain the water. Leave the beef aside for later.

  2. Heat up 2 tablespoons of oil and stir-fry the ginger and onion until the fragrance comes out. Add the beef and stir-fry for another 3-5 minutes.

  3. Pour the rice wine in and cook for 30 seconds. Add light and dark soy sauce and bring it to boil.

  4. After step 3 has boiled, add tomato, water, star anise, cinnamon stick and orange peel (optional).

  5. Bring it to boil again and use medium-low heat to simmer for 1.5 hours. Check and stir it often. If you think the water is a bit low in the pot you can add a little bit hot water to adjust it.

  6. The beef should be nearly soft after 1.5-hour cooking and then add the carrots and daikon. Cook until the carrots and daikon are soft and this dish is nearly ready. Check the seasonings to suit your taste before serving.