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
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.