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Chinese-Spiced Beef Stew
P R E P 30 minutes C O O K 2 hours to 2 hours MA K E S 8 main-dish servings
2 pounds boneless beef chuck, cut
into 11⁄2-inch pieces
2 tablespoons vegetable oil
1⁄3 cup dry sherry
2 tablespoons sugar
3 tablespoons soy sauce
1 piece fresh ginger (3" by 1"), peeled
and thinly sliced
2 garlic cloves, peeled
2 whole star anise
4 strips (3" by 1" each) orange peel
3 cups water
1 bunch broccoli (11⁄2 pounds), cut
into 11⁄2" by 1" pieces
4 ounces snow peas, trimmed
1 bunch green onions, cut into
2-inch pieces
1. Pat beef dry with paper towels. In 5-quart Dutch oven, heat 1 tablespoon
vegetable oil over medium-high heat until hot.Add half of beef and
cook until browned on all sides. Transfer beef to plate. Repeat with
remaining oil and beef.
2. Return beef to Dutch oven. Add sherry, sugar, soy sauce, ginger, garlic,
star anise, orange peel, and water; heat to boiling over high heat. Reduce
heat to low; cover and simmer 1 to 11⁄2 hours, until themeat is fork-tender.
3.With slotted spoon, transfer meat to serving bowl and keep warm. Discard
star anise. Increase heat to high and boil liquid 15 minutes or until
reduced to about 2 cups. Skim off fat from surface.
4.Meanwhile, in a 4-quart saucepan, heat 1 inch water to boiling over high
heat. Add broccoli. Reduce heat to low; cover and simmer 5 minutes. Add
snow peas and green onions and cook, covered, about 3 minutes longer
or until all vegetables are tender-crisp. Drain vegetables and add to beef
mixture. Pour reduced broth on top.
P R E P 30 minutes C O O K 2 hours to 2 hours MA K E S 8 main-dish servings
2 pounds boneless beef chuck, cut
into 11⁄2-inch pieces
2 tablespoons vegetable oil
1⁄3 cup dry sherry
2 tablespoons sugar
3 tablespoons soy sauce
1 piece fresh ginger (3" by 1"), peeled
and thinly sliced
2 garlic cloves, peeled
2 whole star anise
4 strips (3" by 1" each) orange peel
3 cups water
1 bunch broccoli (11⁄2 pounds), cut
into 11⁄2" by 1" pieces
4 ounces snow peas, trimmed
1 bunch green onions, cut into
2-inch pieces
1. Pat beef dry with paper towels. In 5-quart Dutch oven, heat 1 tablespoon
vegetable oil over medium-high heat until hot.Add half of beef and
cook until browned on all sides. Transfer beef to plate. Repeat with
remaining oil and beef.
2. Return beef to Dutch oven. Add sherry, sugar, soy sauce, ginger, garlic,
star anise, orange peel, and water; heat to boiling over high heat. Reduce
heat to low; cover and simmer 1 to 11⁄2 hours, until themeat is fork-tender.
3.With slotted spoon, transfer meat to serving bowl and keep warm. Discard
star anise. Increase heat to high and boil liquid 15 minutes or until
reduced to about 2 cups. Skim off fat from surface.
4.Meanwhile, in a 4-quart saucepan, heat 1 inch water to boiling over high
heat. Add broccoli. Reduce heat to low; cover and simmer 5 minutes. Add
snow peas and green onions and cook, covered, about 3 minutes longer
or until all vegetables are tender-crisp. Drain vegetables and add to beef
mixture. Pour reduced broth on top.