Chinese braised beef stew
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Ingredients
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1.5 lbs beef chuck (or other stew cut), cut into cubes |
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2 carrots, cut into 1-inch chunks (or baby carrots) |
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2 small parsnips, cut into 1-inch chunks |
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1 bunch scallions, chopped |
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1 small piece ginger, sliced (or 1 T. finely chopped) |
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1/3 c. low-sodium soy sauce |
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1/3 c. cooking sherry (or beer works too) |
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1-2 T. corn starch or flour |
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1 star anise |
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1 T whole peppercorns |
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2 c. water |
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Optional: 1 small tomato, chopped |
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Optional: chopped cilantro or parsley for garnish |
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cooking oil |
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Recipe Type:
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entrees
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Submission Date:
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2003-09-04
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Submitted by:
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aboochang
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Serves:
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4
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Instructions
- Add cornstarch or flour to meat and combine thoroughly. This marinade can sit awhile. Or not.
- Heat oil over medium-high flame and add ginger and scallions. Sautee for 1-2 minutes.
- Add more oil if needed and brown beef, about 4-5 minutes.
- Add soy sauce and cooking sherry (and tomatoes, if you're using them--they add a bit of extra flavor) and stir for a minute.
- Add water, star anise and peppercorns and bring to a boil.
- Reduce heat to low and simmer, covered, for about 2 hours. After one hour, add carrots and parsnips.
- Stir occasionally.
- Garnish with cilantro and serve with rice.
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