Heat the oil in a dutch oven over medium-high heat. When the oil is hot lay the beef pieces in a single layer in the pot. Cook without moving the beef for about 3 minutes or until beef is well browned on one side.
Stir the beef and continue to cook, stirring occasionally, about 3 more minutes.
Add the onion, ginger, and garlic to the pot and stir to combine. Cook, stirring often, for about 3 minutes.
Add the water, soy sauce, crushed red pepper, and star anise. Stir to combine and bring to a boil.
Place a lid on the dutch oven and reduce the heat to medium-low. Simmer over medium-low heat while covered for about 90 minutes.
Remove the lid from the dutch oven and stir in the carrots and potatoes. Increase the heat to medium-high and return to a full boil.
Reduce the heat to medium-low and simmer, uncovered, until the vegetables are tender, about 45 more minutes, stirring occasionally.
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