Beef: Chinese Stew

posted by Fruffy 09-21-101 6:00 AM

Chinese Stew
Cookin' Dad's recipes

About 4-5 cups stew meat
Green Onions (white and green parts), about 5 cups (not a typo) chopped in 4 in. segments
Couple of slices of ginger (thinly sliced, about size and shape of quarter)
3-4 cloves garlic, coarsely chopped
About 1/2 to 2/3 cup soy sauce
1 clove of star anise (available in Chinese grocery store, pronounced "ba jiao li")
1-2 tomatoes, quartered
About 2 tbsp. sugar
1/4 cup red wine (optional)

Place stew meat in 2 qt. pot. Add about 1 qt. water. Add soy sauce and rest of ingredients. Stir a little and turn fire on high. Please note that you should pack as many green onions into stew pot as possible. After everything has been added, the water line should be somewhere near the "3/4 full" mark. Once water reaches boil, do not reduce heat. Let stew boil vigorously until water level falls to about the halfway full mark.

Once it reaches that point, reduce and simmer until meat is falling-apart-tender. Whole cooking process should take a little over two hours. You can add extra water if necessary, but try to add as little as possible.

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