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Chinese Beef Stew

     Makes 6 servings, serving size is 1 ½ C.
     Prep Time: 30 min or less
     Total Time: 1 hr & 30 min
     Ease of Preparation: Easy

  4 tsp veg oil divided
  1 ½ lbs stew beef
  ½ C chopped green onions
  2 tbsp minced fresh ginger
  1 tsp aniseed crushed
  4 garlic cloves minced
  1 (14oz) can beef broth (low salt)
  2 ¾ C water
  ¼ C low salt soy sauce
  1 tbs br sugar
  3 tbsp dry cherry
  2 to 3 tsp chile paste with garlic
  2 (3 in) cinnamon sticks
  2 C cubed peeled turnip (¾ lb)
  1 ½ C baby carrots
  1 tbsp water
  2 tsp cornstarch
  8 C fresh spinach (½ lb)

1. Heat 2 tsp veg oil in Dutch oven over med heat, add half of beef, browning on all sides.  Remove from pan.  Repeat with remaining oil and beef.  Add onions, ginger, aniseed, and garlic to pan, sauté 30 sec.  Stir in broth, scraping pan to loosen browned bits.  Return beef to pan.  Add 2 ¾ C water and next 5 ingredients (through cinn sticks), and bring to a boil.  Cover, reduce heat, and simmer 1 hour.

2. Add the turnip and carrots simmer for 45 min. or until tender.  Combine 1 tbsp water and cornstarch, add to beef mixture.  Bring to a boil, cook for 1 minute, stirring frequently until thickened.  Add spinach, cover and cook for 3 min. or until wilted.  Discard the cinnamon sticks.
Nutritional Notes: Calorie: 359(30% from fat), fat 11.9g(sat 3.4g. mono 5.5g, poly 1.5g): protein 26.4g: carbs 35.8g: fiber 4.5g: cholesterol 71mg: iron 4.8 mg: sodium 536 mg: calcium 88 mg