Szechwan Spiced Beef Stew Recipe

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Szechwan Spiced Beef Stew Ingredients

1 tbsp GINGER ROOT, MINCED
1/4 cup SCALLIONS, CHOPPED
2 lb STEW MEAT 1/4 INCH CHUNKS
6 tbsp OIL
1 tbsp GARLIC, MINCED
(INCLUDE GREEN PART)
3 cup Water

SAUCE

5 tsp SZECHWAN CHILI BEAN SAUCE
4 tbsp PALE DRY SHERRY
1/2 tbsp PEPPERCORNS, CRUSHED
4 WHOLE STAR ANISE
2 1/2 tbsp SZECHWAN SWEET BEAN SAUCE
4 tbsp BLACK SOY SAUCE
2 tsp SUGAR

A Recipe for
Szechwan Spiced Beef Stew

A bagel is a doughnut with the sin removed.
George Rosenbaum

The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them.
Ralph Waldo Emerson

This Szechwan Spiced Beef Stew recipe is one of many in our Beef Category.

“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.”
Art Buchwald

This Recipe for Szechwan Spiced Beef Stew is one of thousands in the Recipes-to-go Beef Cookbook.

Food Tip
Mold is result of spoilage. If there is mold on hard cheese, cut off the mold to a depth of one inch, and it should be fine to eat. Other foods with mold on them should be thrown out.

Szechwan Spiced Beef Stew Recipe
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The most remarkable thing about my mother is that for 30 years she served nothing but leftovers. The original meal has never been found.
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This is a recipe for Szechwan Spiced Beef Stew from the recipe cookbook of Recipes-to-go (Beef)

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Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.

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Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.

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The second day of a diet is always easier than the first. By the second day you're off it.
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Szechwan Spiced Beef Stew

This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke.
Jane Grigson

Szechwan Spiced Beef Stew Directions

COMBINE SAUCE INGREDIENTS, SET ASIDE. HEAT OIL IN A 4 TO 6 QUART POT. ADD
GINGER, GARLIC, AND SCALLIONS, AND COOK FOR A FEW SECONDS.
ADD BEEF AND COOK UNTIL MEAT LOSES ITS RED COLOR.
STIR IN SAUCE AND MIX WELL. ADD 2 C. WATER, COVER, AND SIMMER FOR ABOUT AN
HOUR. ADD REMAINING WATER AND COOK OVER LOW HEAT UNTIL BEEF IS TENDER,
ABOUT ANOTHER HOUR. THERE SHOULD BE 1 1/2 CUPS OF SAUCE LEFT IN THE POT
WHEN BEEF IS DONE. SERVE HOT!!! THE PREPARATION TIME IS THE WORSE PART,
BUT ITS WORTH IT. MOST OF THE INGREDIENTS CAN BE FOUND AT A NEIGHBORHOOD
ASIAN OR CHINESE STORE.

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Per Serving (excluding unknown items): 149 Calories; 14g Fat (83.1%
calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 6mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 3 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

Serves: 6

Szechwan Spiced Beef Stew Recipe brought to you by Recipes To-Go

Szechwan Spiced Beef Stew Recipe from the Recipes-To-go.com Beef Recipe Cookbook

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