Recipe: Chinese-Spiced Beef Stew (with broccoli and snow peas)

CHINESE-SPICED BEEF STEW

2 pounds boneless beef chuck, cut into 1 1/2-inch
pieces
2 tablespoons vegetable oil, divided use
1/3 cup dry sherry
2 tablespoons sugar
3 tablespoons soy sauce
1 piece fresh ginger, peeled and thinly
sliced
2 garlic cloves, peeled
2 whole star anise
4 (3x1-inch each) strips orange peel
3 cups water
1 (1 1/2 pounds) bunch broccoli, cut into (1 1/2 x 1-inch) pieces
4 ounces snow peas, trimmed
1 bunch green onions, cut into 2-inch pieces

Pat beef dry with paper towels. In 5-quart Dutch oven, heat 1 tablespoon vegetable oil over medium- high heat until hot. Add half of beef and cook until browned on all sides. Transfer beef to plate. Repeat with remaining oil and beef.

Return beef to Dutch oven. Add sherry, sugar, soy sauce, ginger, garlic, star anise, orange peel, and 3 cups water; heat to boiling over high heat. Reduce heat to low; cover and simmer 1 to 1 1/2 hours, until meat is fork-tender.

With slotted spoon, transfer meat to serving bowl and keep warm. Discard star anise. Increase heat to high and boil liquid 15 minutes or until reduced to about 2 cups. Skim fat.

Meanwhile, in 4-quart saucepan, heat 1 inch water to boiling over high heat. Add broccoli. Reduce heat to low; cover and simmer 5 minutes. Add snow peas and green onions and cook, covered, about 3 minutes longer or until all vegetables are tender-crisp. Drain vegetables and add to beef mixture. Pour reduced broth on top.

Makes 8 main-dish servings
Source: Good Housekeeping Best Recipes, 1998