2 tablespoons oil (peanut or plain vegetable oil)
3 slices ginger
2 cloves garlic, chopped
1 onion, sliced
2 1/2 lbs. beef stew meat, cut into 1" cubes
2 tablespoon sherry or other white wine
1 whole star anise
1 1/2 inch length cinnamon stick
1/4-1/2 teaspoon five-spice powder (amount depends on how strong your five-spice is)
3 tablespoon soy sauce
1 1/3 teaspoon sugar
2 cups beef bouillon
parsley for garnish (optional)
Heat Dutch oven over high heat with oil. Add ginger, garlic, and onion. Stir-fry for 1 minute until fragrant. Add beef chunks and stir-fry for 2 - 2 1/2 minutes over high heat until light brown. Add remaining ingredients and mix well. Cover tightly, and cook over medium-low heat for 2 - 2 1/2 hours. To serve, garnish with parsley.
This dish can be prepared ahead of time and reheated when ready to serve; it tastes even better after a day after the flavors have a chance to blend.
Contributed by - Charlene M.
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