Red Beef Stew
Ingredients
- 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 ⓘ
Instructions
- 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.
- In a small bowl combine next 5 ingredients (onion - star anise). Set aside.
- In another small bowl or cup combine next 5 ingredients (soy sauce - salt). Set aside.
- Over high heat heat hot chili oil in a wok or large skillet.
- Add onion mixture to wok and stir-fry 2 minutes.
- Stir in beef and stir-fry 3 minutes.
- Transfer mixture to large sauce pan or pot, adding 2 3/4 cups water. Bring to a boil.
- Reduce heat, cover and simmer until beef is tender (1 hour and 40 minutes), stirring occasionally. You may need to add more water.
- Stir in carrots. Cover and simmer until tender (20 minutes), stirring occasionally.
- Remove chilies and star anise - discard.
- Increase heat to high.
- In a small cup dissolve cornstarch in 1/4 cup water. Stir into stew, stirring for 1 1/2 minutes.
- Transfer to serving dish (over egg noddles or rice, if desired), garnishing with green onions.
Nutrition & Diet Analysis (per serving)
604
kcal
30% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).