Asian Inspired Beef Stew with Spinach and root vegetables.
Ingredients
1 lbs boneless grass-fed beef in 2 inch cuts for stew
Salt and Pepper to taste
1 Tbs olive oil
3½ cups of soup broth ( I used Vegetable broth, but beef works!)
2 shallots. quartered
3 cloves of garlic, chopped
1 (1 inch) piece of ginger, chopped
1 tsp of Chinese five-spice powder
2 Star Anise pods
¼ Tbs ground cinnamon
2 Tbs Tomato Paste
3 med carrots, peeled and cut 1 inch thick
1 large parsnip peeled and cut 1 inch thick
½ large purple-topped turnip, cut into 1 inch pieces
1 15 ounce can of crushed tomatoes
1 large bunch of spinach
2 Tbs Fish sauce
Instructions
Salt and pepper beef while oil is heating in a large Dutch oven over medium heat. Cook beef until browned about 6 - 8 minutes. Transfer beef to bowl.
Add ½ cup of broth to Dutch Oven and scrap any remaining juices and bits of browned beef. Cook for about 1 minute and pour into bowl with beef.
Add more oil to the pot and cook shallots until golden brown, about 3 minutes. Then add the garlic, ginger, five-spice, star anise, and cinnamon. Continue to cook while stirring for 2 minutes.
Add tomato paste and cook for 1 minute then add the beef and juices back into the pot with the carrots, turnips, parsnips and tomatoes. Add the remaining soup broth.
Bring to a boil then cover and bake at 325 degrees for 1½ to 2 hours or until beef is tender.
Once removed from the oven, stir in spinach and fish sauce.
Serve over rice or with some crusty bread as a meal.
Recipe by Be Your Best Mom at https://beyourbestmom.com/2018/03/grass-fed-beef-stew-spinach/