This is a dish that H particularly enjoys. It is inspired from both the Western Beef Stew and the Chinese Beef Noodle Soup. The combination of Western and Asian ingredients marry beautifully together and brings about a delcious flavor that one cannot quite place a finger on–“what is IN this?” Well, it is a combination of many things. To name a few: beef (duh), tomato, soy sauce, star anise, and ginger. Are you excited yet? :)
Another great thing about this recipe is that it is very cheap to make. You can make a whole pot of this and enjoy it for the rest of the week with rice…with bread…with noodles…or just alone. Please, next time you are craving beef stew, give this stew a chance. You do not want to miss out on this dish!
What You Need:
- Beef for stewing (beef shank brings great flavor!)
- Soy Sauce
- Whole Star Anise (We found this at the local Asian Store)
- Ginger (ginger flavor is not too strong, so for you ginger haters, don’t worry)
- 1 Can of Beef Broth
- 1 Can of diced tomato
- Hon Dashi
What to Do:
First, we have to cut the carrots and onion–cut into bite size pieces. Let’s also dice the garlic and slice the ginger.
Next, cut the beef into a nice stew-size:
Now, heat up some oil in a big pot and brown the meat.
After the meat has browned, you can either take the meat out while you cook the onions, but being lazy, we decided to just add the onions, garlic, and ginger in the pot with the meat. Stir, stir, stir!
Next, add in the carrots.
Ok, the hard part is done. Open the can of tomatoes and pour it into the pot.
Open up the can of beef broth, and pour that in. Pour in one and 1/2 cans of water into the can, and pour that in as well.
Now put in 3-4 star anises into the pot. You can choose to put them in a cheese cloth if you do not want to deal with the star anise when you eat the stew–up to you.
Next, put in 4-5 spoons of soy sauce.
And now for the last step, put in a pinchful of hon dashi and about 1/2 spoonful of sugar.
Now, bring the stew to a boil…then turn down to heat, cover and let simmer for a couple hours.
Now DIG IN! ENJOY! YUM!