Slow-Cooked Beef Stew with Ginger and Star Anise

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Rich and aromatic beef stew slowly cooked with fresh ginger and star anise, resulting in tender meat and a deeply fragrant broth. This Filipino recipe, ready in about 200 minutes, pairs beef chuck roast, vegetable oil, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 180 min Serves 6 Filipino cuisine 400 cal/serving

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Ingredients

2 lbs, cut into 1.5-inch cubes beef chuck roast
2 tbsp vegetable oil
2-inch piece, sliced thin fresh ginger
5, crushed garlic cloves
3 whole star anise pods
1/3 cup soy sauce
3 cups beef broth
2 tbsp brown sugar
3 medium, peeled and chopped carrots
1 large, diced onion
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs beef chuck cubes and brown on all sides, about 5-7 minutes. Remove beef and set aside.
Step 2: In the same pot, add 2-inch sliced fresh ginger, 5 crushed garlic cloves, and 3 star anise pods. Sauté for 2 minutes until fragrant.
Step 3: Return beef to the pot. Add 1/3 cup soy sauce, 3 cups beef broth, 2 tbsp brown sugar, 3 chopped carrots, and 1 diced large onion. Stir to combine.
Step 4: Bring stew to a gentle boil, reduce heat to low, cover partially, and simmer for 2.5 to 3 hours until beef is fork-tender and broth is rich and aromatic. Season with 1 tsp salt and 1/2 tsp black pepper to taste before serving.