INGREDIENTS

1. 4teaspoonsvegetable oil
2. 1 1/2lbsbeef stew meat, 1 inch pieces
3. 1/2cup choppedgreen onions
4. 2tablespoons minced peeledfresh ginger
5. 1teaspoonanise seed, crushed
6. 4clovesgarlic, minced
7. 1canbeef broth
8. 2 3/4cupswater
9. 1/4cupsoy sauce
10. 1tablespoonbrown sugar
11. 3tablespoonsdry sherry
12. 3tablespoonschili paste with garlic
13. 2cinnamon sticks
14. 2cups cubed peeledturnips
15. 1 1/2cupsbaby carrots
16. 1tablespoonwater
17. 2teaspoonscornstarch
18. 8cupsfresh spinach

DIRECTIONS

1. Heat 2 tsp vegtable oil in a dutch oven over medium-high heat, add half of the beef, browniing all sides.
2. Remove from the pan and repeat with the remaining oil and beef.
3. Add then onions, ginger, aniseed, and garlic to the pan; saute 30 seconds.
4. Stir in the broth, scraping the pan to loosen the brown bits.
5. Return the beef to the pan.
6. Add water, say, sugar, sherry, chili paste and cinnimon, then bring to a boil.
7. Cover, reduce heat and simmer for 1 hour.
8. Add the turnips and carrots, simmer for 45 minutes or until tender.
9. Combinne 1 tbsp water and the cornstarch, add to beef mixture.
10. Bring to a boil, cook for 1 minute, stirring frequentl.
11. Ad spinach, cover and cook 3 minutes or until wilted.
12. Discard the cinnimon sticks.