Chinese Hot Pot of Beef and Vegetables

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READY IN: 2hrs 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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