Sandpot Casserole of Hot and Sour Beef

Preparation info
  • Serves

    3 to 4

    as a Main Course
    • Difficulty


Appears in

By Barbara Tropp

Published 1992

  • About

This is a fine meal-in-a-bowl for an evening’s supper. It is warming and satisfying and also quite light. If you have made beef stew but never ventured down a Chinese path, this will be an enjoyable first step.

Like any good stew, you’ll want to start this one in advance. It can be marinated and cooked over the weekend, then finished on a weeknight just by adding the vegetables.

This is a zippy bowlful. For extra spice and color, include the optional fresh chilis.