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Ingredients:
Serves 6
2 tablespoons olive oil
2 medium onions, peeled, sliced
2 cloves
garlic, chopped
3 pound chuck roast, cut into 1 1/2-inch pieces (you
should
wind up with about 2 pounds after trimming)
2
tablespoons
tomato paste
4
star anise
4 rounds fresh
ginger, unpeeled, sliced
1/4 inch thick
1/2
cinnamon stick
(about 2 inches)
1 dried red
pepper, split in half to the
stem, seeded; or if you want a hotter
dish, leave the seeds in
1/4 cup soy
sauce
2 teaspoons brown
sugar
3 1/2-4
cups beef broth, canned is fine
Roasted vegetables
2 large carrots, peeled, cut into
2-inch pieces
3
tablespoons olive oil
1 butternut squash
(2
pounds), halved, seeded,
peeled, sliced 1/2 inch
thick
2 sweet
potatoes, washed, sliced 1/2 inch
thick
2
leeks, white part and 1
inch of green, cut lengthwise into
fourths
1 teaspoon chopped
garlic
1 tablespoon chopped
fresh
ginger
Salt
1/4 pound snap
peas
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By Nicki Dwyer •
Prop Styling by Kathy Curotto •
Photography by Eric Johnson •
Art Direction By Marcella Spanogle
Asian Beef Ragout with Root Vegetables
We cooked the meat and vegetables separately to keep the colors of the root
vegetables vibrant. A chuck roast has enough fat to make the meat tender,
whereas a fancier cut produces a drier stew. There is a long list of
ingredients; but if you have everything organized, it goes together quickly.
1. Preheat oven to 325º. Heat oil in large casserole. Add onions, garlic, and
beef and cook over medium heat until meat is browned (you may have to brown the
meat in stages). Remove meat mixture to separate plate and pour off braising
liquid.
2. Return to casserole, add tomato paste, and stir over medium heat
till combined. Add star anise, ginger, cinnamon, red pepper, soy sauce, sugar,
and 3 1/2 cups broth. Cover casserole and bake for 1 1/2 hours or until meat is
tender. Add more broth or water if too much liquid evaporates.
3. Remove
casserole from oven and raise heat to 375º. Uncover casserole, place on stovetop
over low heat, and simmer for 20 minutes until sauce thickens slightly.
4.
Toss carrots with a teaspoon of olive oil and place on a jelly roll pan. Roast
for about 10 minutes.
5. Remove carrots from oven, toss with squash,
potatoes, leeks, garlic, ginger, and remaining olive oil. Sprinkle with a little
salt. Return to oven and bake for about 30 minutes more until vegetables are
tender when pierced with a fork. Remove from oven and set aside.
6. Place
snap peas in a little water in a microwave-safe bowl and microwave on high power
for 1 minute until just cooked. Drain and combine with the roasted vegetables.
7. Remove cinnamon stick and star anise from meat. To serve, either place
the vegetables on a platter and spoon the meat and sauce over or gently combine
all ingredients.
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