Recipe - Szechuan Beef Stew

2 pound Boneless beef chuck
2 Cloves garlic; pressed
4 tablespoon Soy sauce; divided
3 teaspoon Sugar; divided
1 cup Water
Three fourths teaspoon Crushed red pepper
Three fourths teaspoon Fennel seed, crushed
One fourth teaspoon Black pepper
One fourth teaspoon Ground cloves
One fourth teaspoon Ground ginger
1 tablespoon Oil
2 tablespoon Cornstarch
2 tablespoon Water

Cut beef into 2" cubes. Combine garlic, 2 Tbsp. soy sauce and 1 tsp. sugar
in large bowl; stir in beef cubes until well coated. Let stand 15 minutes.
Meanwhile, combine 1 cup water, remaining 2 Tbsp. soy sauce, 2 tsp. sugar,
red pepper, fennel, black pepper, cloves and ginger; set aside. Heat oil in
Dutch oven or large skillet over high heat. Brown beef on all sides in hot
oil. Stir in soy sauce mixture. Bring to boil; reduce heat and simmer,
covered, 2 hours, or until beef is very tender. Combine cornstarch with 2
Tbsp. water; stir into beef mixture. Cook and stir until mixture boils and
thickens, about 1 minute. Serves: 6

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini