YIELD Makes 6 to 8 servings
|4||tablespoons vegetable oil, divided|
|3||pounds beef for stew, cut into 1-1/4-inch pieces|
|2||medium onions, chopped|
|4||cloves garlic, minced|
|1||teaspoon anise seeds|
|1/4||teaspoon ground cinnamon|
|1/4||teaspoon black pepper|
|1||pound white turnips (3 or 4) or 1 icicle radish or Japanese daikon, peeled and cut into wedges|
|1||pound carrots, cut into 1-1/2-inch chunks|
|3||(2X1/2-inch) strips lemon peel|
|1||can (6 ounces) tomato paste|
|Japanese daikon sprouts tied together with green onion top for garnish|
- Heat large wok over medium-high heat until hot. Drizzle 1 tablespoon oil into wok. Add 1/2 of beef; stir-fry 5 minutes or until browned. Remove to large bowl. Repeat with 1 tablespoon oil and remaining beef. Remove beef; set aside.
- Heat 1 tablespoon oil in wok. Add shallots; stir-fry until browned. Remove to small bowl. Heat remaining 1 tablespoon oil in wok. Add onions and garlic; stir-fry 2 minutes.
- Return beef and all juices to wok. Add water, sugar and seasonings. Cover; bring to a boil. Reduce heat to low; simmer 1-1/4 hours or until meat is almost tender.
- Add turnips, carrots, shallots and lemon peel to beef. Cover; cook 30 minutes or until meat is tender, stirring occasionally. Remove and discard bay leaves and lemon peel. Stir tomato paste into stew. Cook and stir until sauce boils and thickens. Transfer to serving bowl. Garnish, if desired.
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