Chinese Hot Pot of Beef and Vegetables

Name: Chinese Hot Pot of Beef and Vegetables
Yield: 6 servings (serving size: 1 1/3 cups)
Ingredients: 4 teaspoons vegetable oil, divided; 1 ½ pounds beef stew meat, cut into 1-inch pieces; ½ cup chopped green onions; 2 tablespoons minced peeled fresh ginger; 1 teaspoon aniseed, crushed; 4 garlic cloves, minced; 1 (14 1/4-ounce) can low-salt beef broth; 2 ¾ cups water; ¼ cup low-sodium soy sauce; 1 tablespoon brown sugar; 3 tablespoons dry sherry; 2 to 3 teaspoons chile paste with garlic; 2 (3-inch) cinnamon sticks; 2 cups (1-inch) cubed peeled turnips (about 3/4 pound); 1 ½ cups baby carrots; 1 tablespoon water; 2 teaspoons cornstarch; 8 cups fresh spinach (about 1/2 pound)

10 Ratings
9 Reviews

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.

Recipe by Cooking Light October 2001

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Credit: Becky Luigart-Stayner; Jan Gautro

Recipe Summary

Yield:

6 servings (serving size: 1 1/3 cups)

Nutrition Info

Directions

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.

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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 www.choosemyplate.gov.

Nutrition Facts

Per Serving:

359 calories; calories from fat 30%; fat 11.9g; saturated fat 3.4g; mono fat 5.5g; poly fat 1.5g; protein 26.4g; carbohydrates 35.8g; fiber 4.5g; cholesterol 71mg; iron 4.8mg; sodium 536mg; calcium 88mg.

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MyRecipes Member

12/01/2022

Omg, it's simmering in the pot right now, I took a spoonful of broth and the broth is amazing!I can't wait for it to be done.
Didn't plan on using noodles but after reading other reviews I just might! Thank you for the tip!
Alie

cunha

04/19/2016

good taste

MyRecipes Member

04/28/2014

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

steponme

01/26/2014

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

rstarrlemaitre

10/30/2013

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

01/05/2013

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

melissajane

01/16/2012

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.

susan

03/25/2011

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

03/23/2009

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.

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Chinese Hot Pot of Beef and Vegetables

Gallery

Recipe Summary

Ingredients

Directions

Chef's Notes

Nutrition Facts

Reviews (9)

All Reviews for Chinese Hot Pot of Beef and Vegetables

Account

Chinese Hot Pot of Beef and Vegetables

Gallery

Recipe Summary

Ingredients

Directions

Chef's Notes

Nutrition Facts

Reviews (9)

All Reviews for Chinese Hot Pot of Beef and Vegetables