Szechwan spiced beef stew
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Ginger root; minced |
| ¼ | cup | Scallions; chopped |
| 2 | pounds | Stew meat 1/4 inch chunks |
| 6 | tablespoons | Oil |
| 5 | teaspoons | Szechwan chili bean sauce |
| 4 | tablespoons | Pale dry sherry |
| ½ | tablespoon | Peppercorns; crushed |
| 4 | Whole star anise | |
| 1 | tablespoon | Garlic; minced |
| (include green part) | ||
| 3 | cups | Water |
| 2½ | tablespoon | Szechwan sweet bean sauce |
| 4 | tablespoons | Black soy sauce |
| 2 | teaspoons | Sugar |
Directions
SAUCE
COMBINE SAUCE INGREDIENTS, SET ASIDE. HEAT OIL IN A 4 TO 6 QUART POT.
ADD GINGER, GARLIC, AND SCALLIONS, AND COOK FOR A FEW SECONDS. ADD BEEF AND COOK UNTIL MEAT LOSES ITS RED COLOR. STIR IN SAUCE AND MIX WELL. ADD 2 C. WATER, COVER, AND SIMMER FOR ABOUT AN HOUR. ADD REMAINING WATER AND COOK OVER LOW HEAT UNTIL BEEF IS TENDER, ABOUT ANOTHER HOUR. THERE SHOULD BE 1½ CUPS OF SAUCE LEFT IN THE POT WHEN BEEF IS DONE. SERVE HOT!!! THE PREPARATION TIME IS THE WORSE PART, BUT ITS WORTH IT. MOST OF THE INGREDIENTS CAN BE FOUND AT A NEIGHBORHOOD ASIAN OR CHINESE STORE.