Becky Luigart-Stayner; Jan Gautro
6 servings (serving size: 1 1/3 cups)

This comforting stew teams beef with spinach, an efficient pairing because the iron in the beef enhances your body's ability to absorb the iron in the spinach. Serve it over plain Chinese noodles or all by itself with some crusty French bread--it's delicious either way. If you don't want to use the sherry, replace it with 3 tablespoons of additional beef broth or water.

How to Make It

Step 1

Heat 2 teaspoons vegetable oil in a Dutch oven over medium-high heat; add half of beef, browning on all sides. Remove from pan. Repeat the procedure with remaining oil and beef. Add onions, ginger, aniseed, and garlic to pan; sauté 30 seconds. Stir in broth, scraping pan to loosen browned bits. Return beef to pan. 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.

Step 2

Add the turnips and carrots; simmer for 45 minutes or until tender. Combine 1 tablespoon water and cornstarch; add to beef mixture. Bring to a boil; cook for 1 minute, stirring frequently. Add spinach; cover and cook for 3 minutes or until wilted. Discard the cinnamon sticks.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

user's Review

April 29, 2014
This dish was so delicious, especially the broth. We served it with soba noodles. Absolutely loved it.

steponme's Review

January 27, 2014
Savory, goodness! Served with crusty French bread, I think noodles would get in the way of all that deliciousness;-)

homemaker123's Review

November 15, 2013

rstarrlemaitre's Review

October 30, 2013
Wonderful complexity to the broth, spicy from the chile paste, sweet from the sugar and cinnamon, salty from the soy sauce. The vegetables are tender to perfection, and the spinach added a needed fresh night to keep the stew from being too heavy. Serve with French bread rolls.

JenGin's Review

January 05, 2013
My husband and I just made this tonight! It's delicious! Totally worth the effort that it takes to make.

melissajane's Review

January 16, 2012
I have made this several times over the years. I have served it with rice or wide rice noodles (husband can't have gluten). It is even better the second day.

smd1212's Review

March 25, 2011
My husband and I love this stew, served with whole wheat linguine or Chinese soba noodles, whichever is on hand. I make it several times in the winter, and my husband always asks for it when he has a cold! I like to use the crockpot, time permitting - or if I am doing it on the stove top, I always allow an extra half-hour or so to get the stew meat tender. Freezes well, too!

jenfur102's Review

March 24, 2009
This is fantastic. The flavor is wonderful - just be sure to brown the meat well. We've served it with tiny shells, udon, or linguine. All work well.