Ginger Beef Stew
Ginger Beef Stew
Ingredients
- 1 lb boneless beef chuck cut into 1½-inch cubes
- 1 garlic clove chopped
- 1 t Chinese 5-spice powder
- 1 T fish sauce
- 1 stalk fresh lemongrass peeled and trimmed
- 2 T sesame oil
- 2 cups beef broth or bone broth
- 1 onion cut into slices
- ½ daikon radish cut into chunks
- 1 large carrot sliced
- 1 1-inch piece fresh ginger, peeled and sliced thick
- 2 star anise
- 1 t ground cinnamon
- 2 T tomato paste
- 2 T chopped fresh basil for garnish
- Lime wedges for garnish
Instructions
- In a large bowl, add the beef, garlic, Chinese 5-spice powder, and fish sauce and stir to coat the meat with the marinade. Marinate for at least 2 hours at room temperature.
- Remove the beef from the marinade and drain the liquid.
- Cut the lemongrass into chunks and with the back of a large knife, smash the chunks.
- In a large skillet, heat the sesame oil over medium high heat. Add the marinated beef and brown it on all sides.
- Transfer the meat to a 4- to 6-quart slow cooker. Add the lemongrass, onion, daikon, and carrot. Pour in the beef broth. Add the ginger, star anise, cinnamon, and tomato paste. Cover and cook on LOW for 7 hours, until the beef and vegetables are tender.
- Serve the stew with fresh basil and lime wedges.
Nutrition
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