Ingredients
4 teaspoons vegetable oil, divided
1 1/2 pounds beef stew meat, cut into 1-inch pieces
1/2 cup chopped green onions
2 tablespoons minced peeled fresh ginger
1 teaspoon aniseed, crushed
4 garlic cloves, minced
1 (14 1/4-ounce) can low-salt beef broth
2 3/4 cups water
1/4 cup low-sodium soy sauce
1 tablespoon brown sugar
3 tablespoons dry sherry
2 to 3 teaspoons chile paste with garlic
2 (3-inch) cinnamon sticks
2 cups (1-inch) cubed peeled turnips (about 3/4 pound)
1 1/2 cups baby carrots
1 tablespoon water
2 teaspoons cornstarch
8 cups fresh spinach (about 1/2 pound)
Preparation
Heat 2 teaspoons vegetable oil in a Dutch oven over medium-high heat; add half of beef, browning on all sides. Remove from pan. Repeat the procedure with remaining oil and beef. Add onions, ginger, aniseed, and garlic to pan; sauté 30 seconds. Stir in broth, scraping pan to loosen browned bits. Return beef to pan. Add 2 3/4 cups water and next 5 ingredients (2 3/4 cups water through cinnamon sticks), and bring to a boil. Cover, reduce heat, and simmer 1 hour.
Add the turnips and carrots; simmer for 45 minutes or until tender. Combine 1 tablespoon water and cornstarch; add to beef mixture. Bring to a boil; cook for 1 minute, stirring frequently. Add spinach; cover and cook for 3 minutes or until wilted. Discard the cinnamon sticks.
Cooking Light DT
