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Aromatic Asian Beef Stew
Aromatic Asian Beef Stew
Yield: Makes 6 to 8 servings
Ingredients:
4tablespoons vegetable oil, divided
3pounds beef for stew, cut into 1-1/4-inch pieces
12shallots, peeled
2medium onions, chopped
4cloves garlic, minced
3cups water
2tablespoons sugar
1-1/2teaspoons salt
1teaspoon anise seeds
1/4teaspoon ground cinnamon
1/4teaspoon black pepper
2bay leaves
1pound white turnips (3 or 4) or 1 icicle radish or Japanese daikon, peeled and cut into wedges
1pound carrots, cut into 1-1/2-inch chunks
3(2X1/2-inch) strips lemon peel
1can (6 ounces) tomato paste
Japanese daikon sprouts tied together with green onion top for garnish
Preparation:
1.Heat large wok over medium-high heat until hot. Drizzle 1 tablespoon oil into wok. Add 1/2 of beef; stir-fry 5 minutes or until browned. Remove to large bowl. Repeat with 1 tablespoon oil and remaining beef. Remove beef; set aside.2.Heat 1 tablespoon oil in wok. Add shallots; stir-fry until browned. Remove to small bowl. Heat remaining 1 tablespoon oil in wok. Add onions and garlic; stir-fry 2 minutes.3.Return beef and all juices to wok. Add water, sugar and seasonings. Cover; bring to a boil. Reduce heat to low; simmer 1-1/4 hours or until meat is almost tender.4.Add turnips, carrots, shallots and lemon peel to beef. Cover; cook 30 minutes or until meat is tender, stirring occasionally. Remove and discard bay leaves and lemon peel. Stir tomato paste into stew. Cook and stir until sauce boils and thickens. Transfer to serving bowl. Garnish, if desired.
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