Jul 14 2026
Restaurants›Mountain House - Times Square 川山甲›Claypot Beef W. Potatoes Recipe

Claypot Beef W. Potatoes Recipe

Inspired by Mountain House - Times Square 川山甲
Time2h 30m
Serves4

Claypot Wine Beef with Small Potatoes

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

Liquids and Seasonings

Herbs and Spices

Method

Preparation

  1. 1

    Prepare the Ingredients

    Cut the beef chuck into 1-inch cubes. Rinse the small potatoes and leave them whole. Dice the onion, mince the garlic, and grate the ginger.

Cooking

  1. 2

    Brown the Beef

    In a claypot or a heavy-bottomed pot, heat a tablespoon of oil over medium-high heat. Add the beef cubes and sear them until browned on all sides. Remove the beef and set aside.

  2. 3

    Sauté Aromatics

    In the same pot, add the diced onion, minced garlic, and grated ginger. Sauté for about 3-4 minutes until the onion is translucent.

  3. 4

    Combine Ingredients

    Return the browned beef to the pot. Add the red wine, soy sauce, beef broth, sugar, black pepper, salt, thyme, and bay leaf. Stir to combine.

  4. 5

    Add Potatoes

    Nestle the small potatoes into the beef mixture, making sure they are submerged in the liquid.

  5. 6

    Simmer

    Cover the pot with a lid and bring to a gentle simmer. Reduce the heat to low and let it cook for about 1.5 to 2 hours, or until the beef is tender and the potatoes are cooked through.

Serving

  1. 7

    Serve

    Once cooked, remove the bay leaf. Serve the claypot beef and potatoes hot, garnished with fresh herbs if desired.

More from Mountain House - Times Square 川山甲