Chinese Beef Stew with Chickpeas and Star Anise | Christopher Kimball’s Milk Street | Recipes, TV an

Name: Chinese Beef Stew with Chickpeas and Star Anise | Christopher Kimball’s Milk Street | Recipes, TV an
Ingredients: 2 tablespoons grapeseed or other neutral oil; 6 medium garlic cloves, smashed and peeled; 2 bunches scallions, white and light green parts thinly sliced, dark green tops cut into 1-inch lengths, reserved separately; 1 bunch fresh cilantro, stems minced, leaves roughly chopped, reserved separately; 4 star anise pods; 2 teaspoons sichuan peppercorns , ground; 2 teaspoons Chinese five-spice powder; ¼ cup soy sauce; Kosher salt and ground black pepper; 2 pounds bone-in beef shanks (about 1 inch thick), trimmed; 2 15½-ounce can chickpeas, rinsed and drained; Sichuan chili oil, to serve (optional)

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This Chinese-inspired stew uses beef shanks—the bones flavor the broth, so we can skip browning the meat. Spices—like star anise & Sichuan pepper—shine through.

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Ingredients

2 tablespoons grapeseed or other neutral oil
6 medium garlic cloves, smashed and peeled
2 bunches scallions, white and light green parts thinly sliced, dark green tops cut into 1-inch lengths, reserved separately
1 bunch fresh cilantro, stems minced, leaves roughly chopped, reserved separately
4 star anise pods
2 teaspoons sichuan peppercorns , ground
2 teaspoons Chinese five-spice powder
¼ cup soy sauce
Kosher salt and ground black pepper
2 pounds bone-in beef shanks (about 1 inch thick), trimmed
2 15½-ounce can chickpeas, rinsed and drained
Sichuan chili oil, to serve (optional)