Red Beef Stew

Total Time: 2 hrs 30 mins Preparation Time: 15 mins Cook Time: 2 hrs 15 mins

Ingredients

• Servings: 4
• 2 lbs boneless beef cubes (1 1/2 x 2-inch cubes)
• 1 onion, sliced
• 10 slices ginger (1/8 inch slices)
• 5 garlic cloves, sliced
• 4 red chilies (dried)
• 1 star anise
• 2 tablespoons soy sauce
• 4 teaspoons dark soy sauce (or just use regular soy sauce)
• 1 tablespoon brown bean sauce
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 7 teaspoons chili oil
• 3 cups water
• 3 carrots, sliced on the diagonal into 3/4 x 1/2 inch pieces
• 1 teaspoon cornstarch
• 5 tablespoons green onions, sliced

Recipe

• 1 over medium high heat, bring a large pot of water to boil and add beef, boil for 10 seconds. drain, and rinse under cold water for 1 minute. set aside.
• 2 in a small bowl combine next 5 ingredients (onion - star anise). set aside.
• 3 in another small bowl or cup combine next 5 ingredients (soy sauce - salt). set aside.
• 4 over high heat heat hot chili oil in a wok or large skillet.
• 5 add onion mixture to wok and stir-fry 2 minutes.
• 6 stir in beef and stir-fry 3 minutes.
• 7 transfer mixture to large sauce pan or pot, adding 2 3/4 cups water. bring to a boil.
• 8 reduce heat, cover and simmer until beef is tender (1 hour and 40 minutes), stirring occasionally. you may need to add more water.
• 9 stir in carrots. cover and simmer until tender (20 minutes), stirring occasionally.
• 10 remove chilies and star anise - discard.
• 11 increase heat to high.
• 12 in a small cup dissolve cornstarch in 1/4 cup water. stir into stew, stirring for 1 1/2 minutes.
• 13 transfer to serving dish (over egg noddles or rice, if desired), garnishing with green onions.