2 lb boneless beef chuck
2 cloves garlic, pressed
4 tbsp soy sauce, divided
3 tsp sugar, divided
1 cup water
3/4 tsp crushed red pepper
3/4 tsp fennel seed, crushed
1/4 tsp black pepper
1/4 tsp ground cloves
1/4 tsp ground ginger
1 tbsp oil
2 tbsp cornstarch
2 tbsp water
A Recipe for
Szechuan Beef Stew
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This Recipe for Szechuan Beef Stew is one of thousands in the Recipes-to-go Meal Cookbook.
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This is a recipe for Szechuan Beef Stew from the recipe cookbook of Recipes-to-go (Meal)
I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning. |
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Cut beef into 2" cubes. Combine garlic, 2 Tbsp. soy sauce and 1 tsp.
sugar in large bowl; stir in beef cubes until well coated. Let stand
15 minutes. Meanwhile, combine 1 cup water, remaining 2 Tbsp. soy
sauce, 2 tsp. sugar, red pepper, fennel, black pepper, cloves and
ginger; set aside. Heat oil in Dutch oven or large skillet over high
heat. Brown beef on all sides in hot oil. Stir in soy sauce mixture.
Bring to boil; reduce heat and simmer, covered, 2 hours, or until
beef is very tender. Combine cornstarch with 2 Tbsp. water; stir into
beef mixture. Cook and stir until mixture boils and thickens, about
1 minute. Serves: 6
Serves: 6
Szechuan Beef Stew Recipe brought to you by Recipes To-Go