Chinese Hot Pot of Beef and Vegetables

Ingredients

• 1 teaspoon aniseed crushed
• 1.5 cups baby carrots 
• 1.5 pounds beef stew meat cut into 1-inch pieces
• 1 tablespoon brown sugar 
• 2 teaspoons chile paste with garlic
• 2 sticks cinnamon (3-inch)
• 2 teaspoons cornstarch 
• 3 tablespoons cooking sherry dry
• 2 tablespoons ginger fresh minced peeled
• 4  garlic cloves minced
• 0.5 cup green onions chopped
• 0.3 cup soya sauce low-sodium
• 14.3 ounce low-salt beef broth canned
• 0.5 pound pkt spinach fresh
• 2 cups turnips cubed peeled (1-inch) ()
• 4 teaspoons vegetable oil divided
• 1 tablespoon water 
• 2.8 cups water 

Equipment

• frying pan
• dutch oven

Directions

1. Heat 2 teaspoons vegetable oil in a Dutch oven over medium-high heat; add half of beef, browning on all sides.
2. Remove from pan. Repeat the procedure with remaining oil and beef.
3. Add onions, ginger, aniseed, and garlic to pan; saut 30 seconds. Stir in broth, scraping pan to loosen browned bits. Return beef to pan.
4. Add 2 3/4 cups water and next 5 ingredients (2 3/4 cups water through cinnamon sticks), and bring to a boil. Cover, reduce heat, and simmer 1 hour.
5. Add the turnips and carrots; simmer for 45 minutes or until tender.
6. Combine 1 tablespoon water and cornstarch; add to beef mixture. Bring to a boil; cook for 1 minute, stirring frequently.
7. Add spinach; cover and cook for 3 minutes or until wilted. Discard the cinnamon sticks.