Chinese-Style Beef, Sweet Potato, and Bok Choy Stew

• 4 large garlic cloves
• 1 piece fresh ginger (1 in. square), cut into chunks
• 1 1/4 pounds beef rib-eye steaks (about 1 1/2 steaks)
• 1/2 teaspoon kosher salt
• 1 tablespoon vegetable oil
• 2 teaspoons Chinese five-spice powder
• 3 cups reduced-sodium beef broth
• 2 tablespoons soy sauce
• 1 deep-orange sweet potato
• 12 ounces baby bok choy
• 2 green onions
•  Whirl garlic and ginger in a food processor until minced. Trim fat from steaks and cut across the grain into 1/4-in. slices, 
• discarding pockets of fat. Sprinkle meat with half of garlic mixture and all the salt.
• Heat oil in a 5- to 6-qt. pan over high heat. Brown half the beef lightly, stirring occasionally, 3 to 6 minutes. With a slotted
•  spoon, transfer meat to a plate. Repeat with remaining beef.
• Reduce heat to medium. Add remaining garlic mixture to pan and cook until softened, about 30 seconds. Stir in 
• five-spice powder, then broth and soy sauce. Peel sweet potato, halve lengthwise, and cut in 1/3-in.-thick slices. 
• Add to broth. Cover and bring to a boil over high heat, then reduce heat and simmer 2 minutes.
• Meanwhile, trim ends from bok choy, rinse, separate leaves, and cut in wide diagonal slices. Stir bok choy into 
• stew and simmer just until wilted, about 2 minutes. Stir in beef and cook until hot, 1 to 2 minutes. Cut onions in 3-in. slivers.
• 
  
• Ladle stew into bowls and garnish with onions.

Beef and Stout Casserole

1 1/2 lb beef
6 oz lean bacon, cubed
1 lb shallots or small onions, peeled
3 cloves garlic
1 bouquet garni
1 Tb sugar
salt and pepper
basil and parsley
1 Tb butter
1 Tb wine or cider vinegar
1 bottle of stout

Saute the beef and bacon in a little oil. Drain off the excess liquid and remove meat from pan. Add the butter to the pan and melt. Stir in the flour to make a roux. Gradually stir in the stout.

Place the meat and small onions in a deep casserole dish and season with the salt, pepper and herbs. Crush the garlic and add to the ingredients. Sprinkle the sugar on top and pour in the sauce. Cover and place in the oven at 300F for up to 3 hours.