Beef Stew Recipes:
Chinese style beef stew, try it and you will love it. Used choice
of prime beef approved by USDF.
1 pound boneless beef chuck, cut into 1 inch
cubes (USDF beef)
8 thin slices ginger, lightly crushed
2 cloves garlic, lightly crushed
1 1/2 cups roll-cut daikon
1 cup roll-cut russet potatoes
1 cup roll-cut carrots
1 tablespoon cornstarch dissolved in 2 tablespoons water
2 cups chicken stock
3 tablespoons dark soy sauce
1 tablespoon sugar
1 piece dried tangerine peel (about 2-inch square)
1 whole star anise
Place the beef in a 3 quart pan. Add the chicken
broth and the dark soy sauce, sugar, tangerine peel, anise,
ginger, and garlic; bring to a boil.
Reduce the heat to low, cover, and simmer for
2 Add the daikon, potato, and carrots, stirring to coat the
vegetables with the pan juices.
Cover and simmer until the meat and vegetables
are tender when pierced, 25 to 35 minutes. Add the cornstarch
solution and cook until the sauce boils and thickens. Serve
with bread or steam rice.