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Chinese Style Beef Stew with Chinese Broccoli

April 17, 2011
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Chinese Beef Stew This dish is delicious. I had some lovely stew beef pieces in my freezer which I bought from Eataly in NYC. If you haven’t been to this huge space filled with delicious food- you must go. I admit, it is overpriced but there is a certain thrill about being in a place surrounded with amazing cooked food and ingredients to cook delicious foods. I love spending a few hours in there and buy fresh pasta, meat and cheese from there. A while ago I bought Prosecco jelly to be served with cheese. I was very curious to try it and it was delicious…

Anyway, I wanted to make a stew and decided on an Asian style dish. I started thinking of the spices and came up with Chinese five spice powder, a cinnamon stick and tamari for the savory component. I also chose shitake mushrooms, green onions and ginger- and also mirin. It is used in Japanese cuisine and is a sweet rice wine- it has a very distinct flavor- perfect for what I was looking for. Well, the stew was amazing. I decided to serve it with some soba noodles and sauteed Chinese broccoli.

Try this different kind of stew- you may never make your old one…

  • 3 tablespoons olive oil
  • 1½ pounds beef chuck, cut into 1-inch pieces
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • Pepper
  • 2 cups shitake mushrooms, sliced
  • ½ cup green onions, chopped (white and green included)
  • 2 inch fresh ginger, grated
  • 1 teaspoon Chinese five spice
  • 2 inch cinnamon stick
  • 2 tablespoons tamari
  • 1 tablespoon mirin
  • 2 cups chicken broth
  • 1 to 2 cups red wine
  • Salt

Dredge the beef pieces in the flour, salt and pepper. Keep aside. Heat a heavy saucepan with the olive oil. Brown the pieces in two batches. Keep aside. Add the mushrooms and a bit more oil if needed. Saute on medium heat for 3 to 4 minutes. Add the green onions and ginger. Saute for another 2 to 3 minutes. Deglaze with the wine. Add the five spice powder, cinnamon stick, tamari, mirin and chicken broth. Bring to a boil and simmer with lid on for at least two hours. Take the lid off and turn the heat up to cook off the excess liquid- or till it reaches desired consistency. Check for seasonings and serve with noodles and vegetables.

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