Spicy Beef Stew with Potatoes

Marinate beef with rice wine or lemon, 1/2 teaspoon of salt, ground black pepper, garlic powder, and light soy sauce. Put beef in the fridge for 10 minutes.

Heat a Dutch oven over medium heat. Add 1 tablespoon of vegetable oil and swirl to coat the base. When oil is hot, add beef to brown. After beef has browned on all sides, transfer to a plate.

Add remaining ½ tablespoon vegetable oil to Dutch oven and add star anise, cinnamon, and Sichuan peppercorns. If you don’t have Sichuan peppercorns, you can use black peppercorns. When fragrant, add minced garlic and ginger. After garlic turns slightly brown, add chopped onion and cook until soft. Add Pixian chili paste and dark soy sauce. Stir for about 2 minutes. Add brown sugar, then pour in beef broth.

When broth comes to a boil, add the beef back to the pot. The broth should come up to about 3 inches above the beef because the beef will take about 2 hours to become tender. If there is not enough liquid, add more broth or water. If desired, add white or black vinegar in the pot. The vinegar will help tenderize the beef.

Simmer beef for about 2 hours or until it is soft. Add chopped potato, 1/2 teaspoon salt (or to taste), and five-spice powder. Simmer until potato is soft.

The stew should not be dry. If you notice the potatoes soaking up all the broth, add more beef broth or water.

This stew goes well with rice. The large pieces of chili from the chili paste and the star anise are just for flavoring and aren’t meant to be eaten. You can just remove them from each bowl when serving. Top with chopped cilantro and enjoy!