Szechwan Spiced Beef Stew

Recipe Ingredients

1 tablespoon	15ml	Ginger root - minced
1/4 cup	36g / 1.3oz	Scallions - chopped
2 lbs	908g / 32oz	Stew meat 1/4 inch chunks
6 tablespoons	90ml	Oil
1 tablespoon	15ml	Garlic - minced
		(include green part)
3 cups	711ml	Water
		Sauce
5 teaspoons	25ml	Szechwan chile bean sauce
4 tablespoons	60ml	Pale dry sherry
1/2 tablespoon	7.5ml	Peppercorns - crushed
4		Star anise
2 1/2 tablespoons	37ml	Szechwan sweet bean sauce
4 tablespoons	60ml	Black soy sauce
2 teaspoons	10ml	Sugar

Recipe Instructions

Combine sauce ingredients, set aside. Heat oil in a 4 to 6 quart pot. Add ginger, garlic, and scallions, and cook for a few seconds. Add beef and cook until meat loses its red color. Stir in sauce and mix well.

Add 2 cups water, cover, and simmer for about an hour. Add remaining water and cook over low heat until beef is tender, about another hour. There should be 1 1/2 cups of sauce left in the pot when beef is done.

Serve hot!!! The preparation time is the worse part, but its worth it. Most of the ingredients can be found at a neighborhood Asian or Chinese store.

Source:
Cook's Illustrated 5/6/93

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