Red Roasted Asian Beef Stew

By Food52
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4 pounds beef chuck cut into 2 inch cubes

1 English short rib (1/2-1 lb) (optional)

salt and pepper

1-2 tablespoon vegetable oil

1 cup sweet rice wine, sake, or sherry

1/3 cup soy sauce

1 teaspoon rice wine vinegar

2 cups chicken stock

1-2 tablespoon brown sugar or an equivalent amount of rock sugar (adjust seasoning to taste. I like my sauce on the sweeter side.)

2 star anise

1 slices ginger root

6 garlic cloves

3-4 red chili peppers, fresh or dried (again, suit to taste)

3 whole dried shiitake mushrooms or fresh ones cut into quarters

1 lime, zested

3-4 large carrots, peeled and cut into 1 inch pieces

1 large daikon, peeled and cut into 1 inch pieces

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