Fragrant Beef And Vegetable Stew Recipe

Beef and Vegetable Stew
submitted by sumit at


Main Ingredient


For marinade
 Soy sauce1 Tablespoon
 Sesame oil1⁄2 Teaspoon
 Sugar1⁄2 Teaspoon
 Beef shank2 Pound
 Dried tangerine peel2 Inch
 Whole star anise2
 Whole cloves1⁄2 Teaspoon
 Fennel seeds1⁄2 Teaspoon
 Vegetable oil1 Tablespoon
 Garlic4 Clove (20 gm), lightly crushed
 Thick ginger slice2 , lightly crushed
 Canned beef broth14 1⁄2 Ounce (1 Can / 2 Cups)
 Dry sherry/Chinese rice wine1⁄4 Cup (4 tbs)
 Soy sauce3 Tablespoon
 Hoisin sauce1 Tablespoon
 Sugar2 Teaspoon
 Daikon1 1⁄2 Pound, cut in to 1 inch chunks
 Green onions with tops2 , cut into 2 inch pieces
 Carrot1 Large, cut in to 1 inch chunks
 Cornstarch2 Tablespoon, dissolved in 1/4 cup water
 Water1⁄4 Cup (4 tbs)
 Hot cooked rice/Noodles1 Cup (16 tbs)


1. Combine the marinade ingredients in a medium bowl. Cut off and discard the skin from the beef shanks. Bone the shanks, reserving the bones. Cut the meat into 2-inch chunks and add it to the marinade, stirring to coat. Let stand for 30 minutes. Soak the tangerine peel in warm water to cover for 30 minutes; drain. Tie up the tangerine peel, star anise, cloves, and fennel seeds in a square of cheesecloth.
2. Place a large pot over high heat until hot. Add the vegetable oil, swirling to coat the surface. Add the garlic and ginger and cook, stirring, until fragrant, about 10 seconds. Add the beef and cook until lightly browned, about 2 minutes. Add the reserved bones, the spice bag, broth, sherry, soy sauce, hoisin sauce, and sugar. Stir to mix evenly. Add the daikon and green onions and bring to a boil. Reduce the heat to low, cover and simmer for 45 minutes. Add the carrot and continue to cook until the meat is tender when pierced, about 45 more minutes. Discard the spice bag and bones. Add the cornstarch solution and cook, stirring, until the sauce boils and thickens. Stir in the sesame oil.