Instructions

1. Dry the beef very well on all sides. Season meat with 1/4 teaspoon each salt and pepper.
2. Inside a large stock pot with a tight fitting lid, place the following: beef, broth, soy sauce, sesame oil, carrots, celery, onion, ginger, chili paste and garlic. Stir gently to combine.
3. Bring stew to a boil, then reduce to medium low so that mixture bubbles gently.
4. Cover and cook for a total of 1 1/2 -2 hours, stirring about every thirty minutes, until the meat is fork tender and almost falling apart.
5. Use a slotted spoon to transfer the tender meat and vegetables to a large bowl.
6. Make the gravy: turn up the heat and continue cooking the stew liquid for a few minutes until it has thickened and reduced to about 1 cup. The liquid should be the consistency of a thin gravy.
7. Lower the heat on the gravy and return the meat and vegetables to the pot to reheat. Mix very gently to coat with gravy. If not serving right away, let cool, cover and refrigerate.
8. Stew tastes even better the next day as the flavors permeate the meat and vegetables.
9. Just before serving, add in 1 cup petite peas, cover pot and cook over low heat until stew and peas are heated though.
10. Taste and adjust seasonings.
11. Serve with fresh chopped cilantro or parsley, scallions and your favorite gluten free grain such as rice or gluten free noodles.