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One Pot Asian Braised Beef

Prep Time20 mins
Cook Time3 hrs
Total Time3 hrs
Course: Main Course
Cuisine: asian
Keyword: one pot meal
Servings: 6


  • 2 pound boneless beef chuck
  • 2 leeks trimmed and thinly sliced
  • 2 large shallots minced
  • 1/4 c ginger minced (about one 4 inch piece)
  • 5 green onion stalks roughly chopped
  • 1/2 c soy sauce
  • 1 c beef broth
  • 1/4 c coconut sugar
  • 1 Tbsp garlic powder
  • 1 tsp ground cloves
  • 2 tsp cinnamon
  • Baby bok choy
  • Jasmine rice cooked
  • Cilantro roughly chopped
  • Mint roughly chopped
  • Jalapeno sliced
  • Avocado
  • Baby bell peppers


  • Preheat oven to 325 degrees.
  • Coat the bottom of a Dutch oven with oil. Bring the oil to a high temperature. When it begins to smoke lightly, add in the cut of chuck roast. Sear meat for 4-6 minutes until it browns, then flip and repeat.
  • After searing the meat, remove the meat and add more oil. Saute the shallots, leeks, and ginger.
  • In a medium bowl, whisk together beef broth, soy sauce, cinnamon, cloves, and coconut sugar. Set aside.
  • Next, add in the beef broth mixture. Using a wooden spoon, scrape the brown bits off the bottom to deglaze the pan. Bring to a boil, then turn off heat. Nestle the beef in the sauce—the liquid should come up halfway on the meat—cover, and place in oven with lid on.
  • Bake for 2-3 hours, or until beef is tender and begins to fall apart.
  • When beef is done, use two forks to shred it, then mix it with the remaining sauce mixture at the bottom of the Dutch oven. Keep warm and set aside.
  • In a medium skillet, heat on medium heat 1 Tbsp. oil; sautee bok choy, starting with the white ends, then add in the leaves later (they cook at different rates). Remove from heat after 6-7 minutes, or until wilted.
  • Serve the braised beef over jasmine rice with sautéed baby bok choy, fresh bell pepper, jalapeño, avocado, lime, mint, and cilantro.


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