Tender Braised Beef
Tender cubes of beef, slow-simmered in a garlic-and-ginger infused broth, makes this dish a far cry from the typical beef stew. Serve over noodles, rice or a bed of mashed potatoes. The aroma alone will be enough to call the troops to dinner.
4 green onions, trimmed and cut into 2-inch pieces
1/4 cup sherry
4 garlic cloves, crushed
2 teaspoons grated peeled ginger root
1 teaspoon granulated sugar
1 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons peanut oil
2 1/2 pounds chuck steak, cubed
3 cups chicken broth
Cooked noodles, rice or mashed potatoes for accompaniment
- Whisk together green onion with sherry, garlic, ginger, sugar, salt and pepper in a small bowl; set aside.
- Heat peanut oil in heavy skillet over medium-high heat; brown steak quickly on all sides.
- Add the sherry mixture and cook, stirring, for about 3 minutes.
- Add chicken broth and simmer, covered, for 1 1/2 to 2 hours or until meat is tender.
- Serve over a bed of noodles, rice or mashed potatoes.
Makes 10 to 12 servings.