2 tbsp. oil
3 slices ginger
2 cloves garlic, chopped
1 onion, sliced
2 1/2 lbs. stew beef, cut in 1 inch cubes
1 whole star anise
1 1/2 cinnamon sticks
1/2 tsp. five spice powder
3 tbsp. soy sauce
1 1/2 tsp. sugar
2 c. beef stock

Heat wok over high heat with oil. Add ginger, garlic, and onion. Stir fry for 1 minute. Add beef chunks and continue to stir fry for 2 to 2 1/2 minutes on high heat. Add remaining ingredients and mix well. Transfer to a heat-proof casserole, cover and cook on range over medium low heat for 2 to 2 1/2 hours or bake in oven at 350 degrees for same time or in crock pot all day. Serves 6.