Chinese Spiced Beef and Potato Stew - Maple Leaf Healthcare & Hospitality

Yield

Portion Size

147 g / 5.2 oz

Ingredients

	Metric	Imperial
Schneiders Pulled Beef	2 kg	4.4 lbs
Onions, diced, frozen	60 g	2 oz
Potatoes, peeled, diced, raw	115 g	4 oz
Canola Oil	15 ml	1 Tbsp
Red Bell Peppers, diced, frozen	115 g	4 oz
Beef Broth (low sodium)	1 Liter	4.2 cups
Water	250ml	1.1 cups
All Purpose Flour	30 ml	2 Tbsp
Margarine	30 ml	2 Tbsp
Brown Sugar	15 ml	T tbsp
Cinnamon, ground	7.5 ml	1.5 tsp
Clove, ground	5 ml	1 tsp
Star Anise, ground	5 ml	1 tp
Apple Cider Vinegar	30 ml	2t tbsp

Defrost the pulled beef in the refrigerator overnight. In a large pot over medium heat, saute onions and red bell peppers in canola oil for 5 -7 minutes, stirring occasionally. Add the margarine and melt. Add the flour and make a roux mixture.
Whisk in the beef broth and water. Add the remaining ingredients (potatoes, brown sugar, cinnamon, clove, star anise and apple cider vinegar). Simmer for 40-50 minutes at medium to low heat, stirring occasionally. Ensure the stew mixture reaches a temperature of 165 F (74 C).

Serve with a fresh bun or biscuit and a green mixed salad (sides not included in nutritional analysis).