Red-Simmered Beef Stew

The meat slowly simmers in a savory sauce of Asian flavors.

• Ready In: 2 hrs 35 mins
• Serves: 6

Ingredients

• 1  tablespoon  vegetable oil
• 3  lbs beef roast
• 3  cups water
• 6  tablespoons soy sauce
• 3  tablespoons cider vinegar
• 6  green onions, sliced
• 3  garlic cloves, minced
• 2  star anise pods
• 2  slices  peeled fresh ginger, 1/4-inch thick
• 1⁄4 cup dry sherry
• 1  teaspoon five-spice powder
• 1  cinnamon stick
• 1⁄2 teaspoon salt
•  fresh ground black pepper, to taste
• 1⁄2 teaspoon  dark sesame oil

Directions

1. In a large soup pot over medium-high heat, warm the oil.
2. Brown the meat, for about 5 minutes on each side.
3. Add all the remaining ingredients.
4. Lower heat to medium-low; simmer, covered, until meat is very tender (1 1/2-2 hours).
5. To keep the temperature at a gentle roll, you may have to alternate between low and medium-low.
6. Turn the beef in the pot every 30 minutes.
7. Transfer meat to a plate; strain stock and throw away solids.
8. Return meat and stock to pot; keep warm until ready to serve.
9. Slice meat and pour some stock over it.
10. You may sprinkle with sliced green onions and toasted sesame seeds, if desired.