Recipe(tried): Five-Spice Beef Casserole

This is my version of a recipe originally by Martin Yan, from his "The Yan Can Cook Book."

2 tbl. oil (peanut or plain vegetable oil)
3 slices ginger
2 cloves garlic, chopped
1 onion, sliced
2.5 lbs. beef stew meat, cut into 1" cubes
2 tbl. sherry or other white wine
1 whole star anise
1.5" length cinnamon stick
1/4-1/2 tsp. five-spice powder (amount depends on how strong your five-spice is)
3 tbl. soy sauce
1.5 tsp. sugar
2 cups beef bouillon
parsley for garnish (optional)

Heat Dutch oven over high heat with oil. Add ginger, garlic, and onion. Stir-fry for 1 minute until fragrant. Add beef chunks and stir-fry for 2-2.5 minutes over high heat until light brown. Add remaining ingredients and mix well. Cover tightly, and cook over medium-low heat for 2-2.5 hours. To serve, garnish with parsley.

This dish can be prepared ahead of time and reheated when ready to serve; it might even taste better after a day.