Hot Beef Stew, Szechuan Style - cooking recipe

Ingredients

3 1/2 lb. beef stew meat
7 c. water
1/2 c. soy sauce
1/2 c. dry white wine
2 tsp. crushed red hot pepper or 2 tsp. Chinese chili sauce with garlic paste
5 cloves garlic, crushed
3 green onions (leave whole)
2 star anise (leave whole)
4 slices fresh ginger root
salt and pepper to taste

Preparation

In a large soup pot, add water and beef stew meat.
Combine with all other ingredients.
Cover; bring to a boil and simmer for 1 1/2 hours or until the meat is tender.
Serve with cooked noodles.
This stew can be frozen.
To make the stew thicker, use 3 1/2 cups water instead of 7 cups.
In a small bowl, mix 3 tablespoons water and 2 1/2 tablespoons cornstarch to make paste. Stir in a little at a time until the sauce becomes clear and thickens.
Garnish with chopped onion or chopped parsley.
Serves 6.