When I was a little girl, this was my favorite dish, probably because I was preternaturally carnivorous. I am less so these days, but this is still very comforting in this pre-fall chill.
1.5 lbs beef chuck (or other stew cut), cut into cubes
2 carrots, cut into 1-inch chunks (or baby carrots)
2 small parsnips, cut into 1-inch chunks
1 bunch scallions, chopped
1 small piece ginger, sliced (or 1 T. finely chopped)
1/3 c. low-sodium soy sauce
1/3 c. cooking sherry (or beer works too)
1-2 T. corn starch or flour
1 star anise
1 T whole peppercorns
2 c. water
Optional: 1 small tomato, chopped
Optional: chopped cilantro or parsley for garnish
cooking oil
Add cornstarch or flour to meat and combine thoroughly. This marinade can sit awhile. Or not.
Heat oil over medium-high flame and add ginger and scallions. Sautee for 1-2 minutes.
Add more oil if needed and brown beef, about 4-5 minutes.
Add soy sauce and cooking sherry (and tomatoes, if you’re using them–they add a bit of extra flavor) and stir for a minute.
Add water, star anise and peppercorns and bring to a boil.
Reduce heat to low and simmer, covered, for about 2 hours. After one hour, add carrots and parsnips.
Stir occasionally.
Garnish with cilantro and serve with rice.

Posted by: constancecg