Five-Spice Beef Stew

Name: Five-Spice Beef Stew
Total time: 2 h 30 min
Yield: 6 serving(s)
Ingredients: 2 lb. boneless beef bottom round, trimmed and cut into 2-inch chunks; Kosher salt; pepper; 2 tbsp. canola or vegetable oil; 4 c. low-sodium beef broth; 4 medium shallots, quartered; 3 cloves garlic, finely chopped; 1 2-inch piece ginger, finely chopped; 1 tsp. Chinese five-spice powder; 3 star anise pods; 1 small cinnamon stick; 2 tbsp. tomato paste; 12 oz. medium carrots (about 3), peeled and cut into 1-inch pieces; 12 oz. medium parsnips (about 3), peeled and cut into 1-inch pieces; 2 small purple-topped turnips, cut into 1-inch pieces; 1 (15-ounce) can crushed tomatoes; 1 large bunch spinach, thick stems discarded; 2 tbsp. fish sauce; 1 tbsp. lime juice; Cilantro and thinly sliced red chile, for topping

By The Good Housekeeping Test KitchenPublished: Jan 3, 2018

Mike Garten

Yields:

6 serving(s)

Total Time:

2 hrs 30 mins

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This not-so-basic stew packs a punch.

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Ingredients

2 lb. boneless beef bottom round, trimmed and cut into 2-inch chunks
Kosher salt
pepper
2 Tbsp. canola or vegetable oil
4 cups low-sodium beef broth
4 medium shallots, quartered
3 cloves garlic, finely chopped
1 2-inch piece ginger, finely chopped
1 tsp. Chinese five-spice powder
3 star anise pods
1 small cinnamon stick
2 Tbsp. tomato paste
12 oz. medium carrots (about 3), peeled and cut into 1-inch pieces
12 oz. medium parsnips (about 3), peeled and cut into 1-inch pieces
2 small purple-topped turnips, cut into 1-inch pieces
1 (15-ounce) can crushed tomatoes
1 large bunch spinach, thick stems discarded
2 Tbsp. fish sauce
1 Tbsp. lime juice
Cilantro and thinly sliced red chile, for topping

Directions

1. Step 1Heat oven to 325°F. Season beef with ½ tsp each salt and pepper. Heat 1 tablespoon oil in large Dutch oven on medium-high. Working in batches, cook beef, turning occasionally, until browned, 6 to 8 minutes. Transfer to bowl; repeat with remaining beef.
2. Step 2Add 1/2 cup broth to pot and cook, scraping up any browned bits, 1 minute; transfer juices to bowl with beef.
3. Step 3Lower heat to medium and add remaining 1 tablespoon oil to pot along with shallots and cook, stirring occasionally, until golden brown, 3 to 4 minutes. Add garlic, ginger, five-spice powder, star anise and cinnamon and cook, stirring, 2 minutes.
4. Step 4Stir in tomato paste and cook 1 minute. Return beef and juices to pot along with carrots, parsnips, turnips, tomatoes and remaining 3 1/2 cups broth. Bring to a boil, then cover and bake until beef is very tender, 11/2 to 2 hrs.
5. Step 5Remove from oven and discard star anise and cinnamon. Stir in spinach, fish sauce and lime juice. Serve topped with cilantro and chile.