Prep 20 mins
Cook 2 hrs
I've had this recipe for a while. I'm pretty sure it came from cooking light. A great comfort food. This comforting stew teams beef with spinach, an efficient pairing because the iron in the beef enhances your bodies' ability to absorb the iron in the spinach. Serve it over plain Chinese noodles or all by it's self with some crusty bread.
- 4 teaspoons vegetable oil
- 1 1⁄2 lbs beef stew meat, 1 inch pieces
- 1⁄2 cup chopped green onion
- 2 tablespoons minced peeled fresh ginger
- 1 teaspoon anise seed, crushed
- 4 cloves garlic, minced
- 1 can beef broth
- 2 3⁄4 cups water
- 1⁄4 cup soy sauce
- 1 tablespoon brown sugar
- 3 tablespoons dry sherry
- 3 tablespoons chili paste with garlic
- 2 cinnamon sticks
- 2 cups cubed peeled turnips
- 1 1⁄2 cups baby carrots
- 1 tablespoon water
- 2 teaspoons cornstarch
- 8 cups fresh spinach
- Heat 2 tsp vegtable oil in a dutch oven over medium-high heat, add half of the beef, browniing all sides.
- Remove from the pan and repeat with the remaining oil and beef.
- Add then onions, ginger, aniseed, and garlic to the pan; saute 30 seconds.
- Stir in the broth, scraping the pan to loosen the brown bits.
- Return the beef to the pan.
- Add water, say, sugar, sherry, chili paste and cinnimon, then bring to a boil.
- Cover, reduce heat and simmer for 1 hour.
- Add the turnips and carrots, simmer for 45 minutes or until tender.
- Combinne 1 tbsp water and the cornstarch, add to beef mixture.
- Bring to a boil, cook for 1 minute, stirring frequentl.
- Ad spinach, cover and cook 3 minutes or until wilted.
- Discard the cinnimon sticks.