1 pound of boneless beef chuck cut into 1-inch cubes
1 tablespoon of cooking oil
1 medium of russet potato peeled, cut into 1-inch cubes
2 1/2 cups of chicken broth
1/2 teaspoon of Chinese five-spice powder
2 bay leaves
1 piece (2-inches) of cinnamon stick
5 thin of ginger slices
zest from half a lemon
zest from half an orange
1 tablespoon of soy sauce
2 tablespoons of Chinese rice wine or dry sherry
1 tablespoon of hoisin sauce
2 teaspoons of curry powder
1 tablespoon of sugar
3/4 cup of coconut milk
1 medium of carrot peeled, cut into bite-sized pieces
1 medium of onion peeled, cut into 1-inch squares
1 cup of cherry tomatoes halved
2 tablespoons of light soy sauce
1 tablespoon of dark soy sauce
1 teaspoon of cornstarch
- Combine marinade ingredients in a bowl. Add beef; stir to evenly coat. Let stand for 10 minutes.
- Heat a Circulon Dutch oven over medium-high heat. Add oil, swirling to coat bottom. Add beef and cook, stirring, until browned, about 5 minutes. Add potato, broth, five-spice powder, bay leaves, cinnamon stick, ginger and lemon and orange zests. Reduce heat to medium-low, cover and simmer for 45 minutes.
- Add soy sauce, rice wine, hoisin sauce, curry powder, sugar, coconut milk, carrot and onion. Cover and simmer until beef is tender, about another 45 minutes.
- Add cherry tomatoes and simmer for 2 minutes. Serve hot.