Christmas Fusion Beef Stew
Cook Time: 165 mins
Prep Time: 10 mins
Share :
INGREDIENTS
- 1.5kg of cubed beef chuck, seasoned with salt and pepper
- 2 tbsp vegetable oil
- 1 onion, chopped finely
- 5 garlic cloves, minced
- 3 tbsp ginger, chopped finely
- 1 tsp 5-spice powder
- 3 star anise pods
- 2 cups broth
- 2 celery stalks, cut to 1" pieces
- 3 carrots, cut to 1" pieces
- 1 can chopped tomatoes
- ½ can chickpeas, drained
- 1 head of broccoli, cut to florets with stalks separated
- salt
- pepper
- 1 tbsp lemon juice
- cilantro, to garnish
PREPARATIONS
- In a large pot, heat the vegetable oil over moderately-high heat. In batches, brown the meat on each side, and remove to set aside
- In the pot, add the garlic, onion and ginger and saute until golden, about 3 minutes
- Add in the 5-spice powder, star anise, carrots, celery, chickpeas for 1 minute, constantly stirring
- Then, add the canned tomatoes, broth and browned meat into the pot. Salt if needed, and bring to a simmer
- Cover and let it cook over moderately-low heat. Turn the meat every 45-60minutes until they are very tender, about 2½ hours
- Once cooked, remove the star anise pods from the pot and add in the broccoli stalks and stir.
- After 3 minutes, turn off the fire and stir in the rest of the broccoli and add a squeeze of lemon juice. Put the lid on and let it rest for 5 minutes.
- Check for seasoning again, and get ready to dig in!!
- Serve with pasta, plain rice, or a slices of grilled baguette
