Another aspect of this comforting dish is that it uses star anise, a wonderfully potent Chinese spice, for it’s main flavor. Star anise can usually be found at your local grocery store and takes the shape of a one inch brown dried out star. It has a very unique spicy licorice flavor and is one of the main ingredients in Chinese five spice powder. Combined with the ginger, cinnamon, soy, and sugar, it gives this stew a warm, comforting unique flavor that I hope you will enjoy as much as I have. Enjoy!
3 ½ lbs beef stew meat
2 tablespoons olive oil
¼ cup chardonnay
2 tablespoons dark soy
1 tablespoon brown sugar
2 tablespoons white sugar
3 star anise
1 cinnamon stick
1 inch piece ginger
2 tsp salt
3 cups water
- Cut as much fat off the stew meat as possible. Some people like to leave some of the fat on for tenderness and flavor. I prefer to cut as much of it off as I can, but this is simply a personal preference. If you have never made beef stew before, I would suggest trying it first without the fat. Then next time you make it, leave a little on to compare the difference in texture and flavor.
- In a large non-stick pot heat the oil on high and cook the beef until brown. About 7 minutes.
- Add the wine, soy, both sugars, star anise, cinnamon, ginger, and salt. Cook on high until the liquid has evaporated and the beef is evenly coated.
- Add the three cups of water and bring to a boil. Then cover and simmer on low for about 2 hours or until the meat is tender.
- This makes about 4 servings and is delicious served over white rice.