Five-Spice Beef Stew

By mschweickert

Ingredients

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

Details

Adapted from goodhousekeeping.com

Preparation

Step 1

Heat 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.Add 1/2 cup broth to pot and cook, scraping up any browned bits, 1 minute; transfer juices to bowl with beef.Lower 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.Stir 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.Remove from oven and discard star anise and cinnamon. Stir in spinach, fish sauce and lime juice. Serve topped with cilantro and chile.