Tender cubes of beef, slow-simmered in a garlic-and-ginger scented broth, are a far cry from the typical beef stew. Served over noodles, rice or a bed of mashed potatoes, the aroma alone should be enough to call the troops to dinner.

Tender Braised Beef

1 green onion, trimmed and cut into 2-inch pieces
1/4 cup sherry
3 garlic cloves, crushed
1 teaspoon grated peeled ginger root
1 teaspoon granulated sugar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 1/2 tablespoons peanut oil
2 1/2 pounds chuck steak, cubed
3 cups chicken broth

1. Whisk together green onion with sherry, garlic, ginger, sugar, salt and pepper in small bowl; set aside.
2. 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.

Makes 6 servings.