Authentic Ming Dynasty Beef Stew Recipe | Historical Cuisine

INGREDIENTS

2 pounds boneless beef chuck or veal shoulder, cut into 1-1/2-inch pieces 1 teaspoon Chinese five-spice powder* 1/2 teaspoon red pepper flakes 2 tablespoons peanut or vegetable oil, divided 1 large onion, coarsely chopped 2 cloves garlic, minced 1 cup beef broth 1 cup regular or light beer 2 tablespoons soy sauce 1 tablespoon cornstarch Hot cooked Chinese egg noodles or Sesame Noodle Cake (recipe) Grated lemon peel, chopped fresh cilantro and/or chopped peanuts for garnish *Chinese five-spice powder is a blend of cinnamon, cloves, fennel seed, anise and Szechuan peppercorns. It is available in most supermarkets and at Asian grocery stores.

PREPARATION:

1. Sprinkle beef with five-spice powder and pepper flakes. Heat large saucepan or Dutch oven over medium-high heat. Add 1 tablespoon oil; heat until hot. Add half of beef; brown on all sides. Remove; set aside. Repeat with remaining oil and beef.
2. Add onion and garlic to saucepan; cook 3 minutes, stirring occasionally. Add broth and beer; bring to a boil. Reduce heat to medium-low. Return beef along with any accumulated juices to saucepan; cover and simmer 1 hour 15 minutes or until beef is fork tender.*

   *Stew may be oven-braised if saucepan or Dutch oven is ovenproof. Cover and bake in 350°F oven 1 hour 15 minutes or until beef is fork tender. Proceed as directed in step 3.

3. Blend soy sauce into cornstarch in cup until smooth. Stir into saucepan. Cook, uncovered, 2 minutes or until mixture thickens, stirring occasionally. Serve over noodles. Garnish as desired.

This recipe appears in: Chinese