Chinese Hot Pot of Beef and Vegetables

Directions

1. 1
   Heat 2 tsp vegtable oil in a dutch oven over medium-high heat, add half of the beef, browniing all sides.
2. 2
   Remove from the pan and repeat with the remaining oil and beef.
3. 3
   Add then onions, ginger, aniseed, and garlic to the pan; saute 30 seconds.Stir in the broth, scraping the pan to loosen the brown bits.Return the beef to the pan.
4. 4
   Add water, say, sugar, sherry, chili paste and cinnimon, then bring to a boil.Cover, reduce heat and simmer for 1 hour.
5. 5
   Add the turnips and carrots, simmer for 45 minutes or until tender.Combinne 1 tbsp water and the cornstarch, add to beef mixture.Bring to a boil, cook for 1 minute, stirring frequentl.Ad spinach, cover and cook 3 minutes or until wilted.Discard the cinnimon sticks.