Hot Beef Stew, Szechuan Style

• 3 1/2 lb. beef stew meat
• 7 c. water
• 1/2 c. soy sauce
• 1/2 c. dry white wine
• 2 tsp. crushed red hot pepper or 2 tsp. Chinese chili sauce with garlic paste
• 5 cloves garlic, crushed
• 3 green onions (leave whole)
• 2 star anise (leave whole)
• 4 slices fresh ginger root
• salt and pepper to taste

1. In a large soup pot, add water and beef stew meat.
2. Combine with all other ingredients.
3. Cover; bring to a boil and simmer for 1 1/2 hours or until the meat is tender.
4. Serve with cooked noodles.
5. This stew can be frozen.
6. To make the stew thicker, use 3 1/2 cups water instead of 7 cups.
7. In a small bowl, mix 3 tablespoons water and 2 1/2 tablespoons cornstarch to make paste. Stir in a little at a time until the sauce becomes clear and thickens.
8. Garnish with chopped onion or chopped parsley.
9. Serves 6.

beef stew meat, water, soy sauce, white wine, red hot pepper, garlic, green onions, anise, ginger root, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=499158 (may not work)