Chinese Hot Pot Of Beef And Vegetables

• 4 teaspoons vegetable oil, divided
• 1 1/2 pounds beef stew meat, cut into 1-inch pieces
• 1/2 cup chopped green onions
• 2 tablespoons minced peeled fresh ginger
• 1 teaspoon aniseed, crushed
• 4 garlic cloves, minced
• 1 (14 1/4-ounce) can low-salt beef broth
• 2 3/4 cups water
• 1/4 cup low-sodium soy sauce
• 1 tablespoon brown sugar
• 3 tablespoons dry sherry
• 2 to 3 teaspoons chile paste with garlic
• 2 (3-inch) cinnamon sticks
• 2 cups (1-inch) cubed peeled turnips (about 3/4 pound)
• 1 1/2 cups baby carrots
• 1 tablespoon water
• 2 teaspoons cornstarch
• 8 cups fresh spinach (about 1/2 pound)

1. Heat 2 teaspoons vegetable oil in a Dutch oven over medium-high heat; add half of beef, browning on all sides. Remove from pan. Repeat the procedure with remaining oil and beef. Add onions, ginger, aniseed, and garlic to pan; saute 30 seconds. Stir in broth, scraping pan to loosen browned bits. Return beef to pan. Add 2 3/4 cups water and next 5 ingredients (2 3/4 cups water through cinnamon sticks), and bring to a boil. Cover, reduce heat, and simmer 1 hour.
2. Add the turnips and carrots; simmer for 45 minutes or until tender. Combine 1 tablespoon water and cornstarch; add to beef mixture. Bring to a boil; cook for 1 minute, stirring frequently. Add spinach; cover and cook for 3 minutes or until wilted. Discard the cinnamon sticks.
3. MyRecipes is working with
4. , the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
5. .

vegetable oil, beef stew meat, green onions, fresh ginger, aniseed, garlic, lowsalt beef broth, water, soy sauce, brown sugar, sherry, chile paste, cinnamon sticks, baby carrots, water, cornstarch, fresh spinach

Taken from www.myrecipes.com/recipe/chinese-hot-pot-of-beef-vegetables (may not work)