And Vegetables Serve it over plain Chinese noodles or all by itself with some crusty French bread--it's delicious either way. If you don't want to use the sherry, replace it with 3 tablespoons of additional beef broth or water.

Ingredients

• 4 teaspoons vegetable oil, divided
• 1 ½ pounds beef stew meat
• ½ cup chopped green onions
• 2 tablespoons minced ginger
• 1 teaspoon aniseed, crushed
• 4 garlic cloves, minced
• 4 cups beef broth
• ¾ cups water
• ¼ cup low-sodium soy sauce
• 1 tablespoon brown sugar
• 3 tablespoons dry sherry
• 2 to 3 teaspoons chile paste with garlic
• 2 (3-inch) cinnamon sticks
• 2 cups (1-inch) cubed peeled turnips (12 oz)
• 1 ½ cups baby carrots
• 1 tablespoon water
• 2 teaspoons cornstarch
• 8 (8 oz) cups fresh spinach

Directions

1. Cut meat into 1-inch pieces.
2. Heat 2 teaspoons vegetable oil in a Dutch oven over medium-high heat; add half of beef, browning on all sides.
3. Remove from pan.
4. Repeat the procedure with remaining oil and beef.
5. Add onions, ginger, aniseed, and garlic to pan; sauté 30 seconds.
6. Stir in broth, scraping pan to loosen browned bits.
7. Return beef to pan.
8. Add ¾ cups water and next 5 ingredients (¾ cups water through cinnamon sticks), and bring to a boil.
9. Cover, reduce heat, and simmer 1 hour.
10. Add the turnips and carrots; simmer for 45 minutes or until tender.
11. Combine 1 tablespoon water and cornstarch; add to beef mixture.
12. Bring to a boil; cook for 1 minute, stirring frequently.
13. Add spinach; cover and cook for 3 minutes or until wilted.
14. Discard the cinnamon sticks.

Notes

Nutritional information:

Calories 359 Caloriesfromfat 30% Fat 11.9g Satfat 3.4g Monofat 5.5g Polyfat 1.5g Protein 26.4g Carbohydrate 35.8g Fiber 4.5g Cholesterol 71mg Iron 4.8mg Sodium 536mg Calcium 88mg