Szechuan Beef Stew

Szechuan Beef Stew Recipe

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  • 2 lb
    beef chuck, boneless
  • 2
    garlic cloves, pressed
  • 4 Tbsp
    soy sauce
  • 3 tsp
  • 1 c
  • 3/4 tsp
    red pepper, crushed
  • 3/4 tsp
    fennel seeds, crushed
  • 1/4 tsp
    black pepper
  • 1/4 tsp
    cloves, ground
  • 1/4 tsp
    ground ginger
  • 1 Tbsp
  • 2 Tbsp
  • 2 Tbsp

How to Make Szechuan Beef Stew


  1. Cut beef into 2" cubes.
  2. Combine garlic, 2 tablespoons of soy sauce and 1 teaspoon sugar in large bowl; stir in beef cubes until well coated.
  3. Let stand 15 minutes.
  4. Meanwhile, combine 1 cup water, remaining 2 tablespoons soy sauce, 2 teaspoons sugar, red pepper, fennel, black pepper, cloves and ginger; set aside.
  5. Heat oil in dutch oven or large skillet over high heat.
  6. Brown beef on all sides in hot oil.
  7. Stir in soy sauce mixture.
  8. Bring to boil; reduce heat and simmer, covered, 2 hours, or until beef is very tender.
  9. Combine cornstarch with 2 tablespoons water; stir into beef mixture.
  10. Cook and stir until mixture boils and thickens, about 1 minute.

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About Szechuan Beef Stew

Course/Dish: Beef
Other Tag: Quick & Easy

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