Beef, stews, Lily's Hunanese beef stew 1 Beef, stews, Lily's Hunanese beef stew 3

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

  1. 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.
  2. 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.
  3. 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

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