Asian Beef Stew

• 2 medium onions, diced
• 4 Tbsp. vegetable oil
• 3 lb. stew beef, cut in 1 1/4-inch chunks
• 4 cloves garlic, minced
• 3 c. water
• 2 Tbsp. sugar
• 1 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 bay leaves
• 1 lb. carrots
• 1 lb. white turnips (3 or 4)
• 3 (2 x 1/2-inch) strips lemon peel
• 1 (6 oz.) tomato paste
• 1 tsp. cinnamon
• 1 tsp. anise seed
• 12 shallots, peeled

1. Heat wok over high heat 1 minute.
2. Drizzle 1 tablespoon oil into wok.
3. Heat 30 seconds.
4. Add 1/2 of beef and stir-fry about 5 minutes until brown.
5. Repeat with remaining beef.
6. Remove beef to bowl; set aside.
7. Add 1 tablespoon oil to wok.
8. On medium heat, add shallots.
9. Cook 3 minutes.
10. Remove to same bowl.
11. Repeat same for onion and garlic.
12. Return all beef and juices to wok; add water, sugar, salt, anise seed, cinnamon, pepper and bay leaves. Reduce heat; cover 1 1/4 hours until meat is done.
13. Peel carrots and turnips; cut into 8 wedges.
14. Add carrots, turnips, shallots and lemon peel to beef.
15. Cook until tender, about 30 minutes, stirring occasionally.
16. Remove bay leaf and lemon peel.
17. Stir in tomato paste.
18. Cook until sauce boils and thickens, then serve.

onions, vegetable oil, stew beef, garlic, water, sugar, salt, pepper, bay leaves, carrots, white turnips, tomato paste, cinnamon, anise seed, shallots

Taken from www.cookbooks.com/Recipe-Details.aspx?id=665355 (may not work)