LILY’S HUNANESE BEEF STEW (for eight)
4 pounds boneless beef shin or chuck, cut into 2 inch cubes
3 tablespoons olive oil
one 1 inch piece fresh ginger, peeled and thinly sliced 1/8 inch thick
¼ cup dry white wine
2 tablespoons dark soy sauce
1 tablespoon dark brown sugar
4 star anise
one 3 inch cinnamon stick
2-½ cups water
1-½ teaspoons coarse salt
white rice, for serving
- Fill a large pot halfway with water and bring to a boil. Add cubed beef, stirring often to prevent sticking. Cook for 1 minute. Drain beef into a colander and shake to remove excess water.
- Heat a large skillet over high heat. Add olive oil, swirling to coat the bottom of the skillet. Add drained beef in batches and saute until lightly browned, about 5 minutes per batch. Add ginger, white wine, soy sauce, brown sugar, star anise, and cinnamon. Continue to saute until evenly browned, about 5 minutes, stirring to combine.
- Add 1 cup water, deglaze the bottom of the skillet, and transfer beef mixture to a large pot. Add remaining 1-½ cups water, cover and bring to a boil over medium-high heat. Reduce heat to simmer, and cook until meat is almost tender, 1-½ hours. Season with salt and continue to simmer until meat is tender, ½ hour. Serve with white rice.
adapted from marthastewart.com