Name: Beef Short Ribs Spicy Stew
Cuisine: Filipino
Ingredients: 1 kilo Beef short ribs, cut into serving pieces; 4 cups water; 6 tablespoons soy sauce; 8 cloves garlic, minced; 1 small onion, sliced; 1 tablespoon rice wine; 2 carrots, cut into cubes; 2 small potatoes, cut into cubes; 1/2 cup fresh shiitake mushrooms, sliced; 1 tabsp Asian (toasted) sesame oil; 6 chestnuts, peeled (optional); 6 dates, pitted (optional) sliced green onion; 1 cup fresh peas; 1 med red bell pepper; 1 tbsp cracked peppers

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A different version of my beef stew, spicy of course!

Filipino

Ingredients

1 kilo Beef short ribs, cut into serving pieces
4 cups water
6 tablespoons soy sauce
8 cloves garlic, minced
1 small onion, sliced
1 tablespoon rice wine
2 carrots, cut into cubes
2 small potatoes, cut into cubes
1/2 cup fresh shiitake mushrooms, sliced
1 tabsp Asian (toasted) sesame oil
6 chestnuts, peeled (optional)
6 dates, pitted (optional) sliced green onion
1 cup fresh peas
1 med red bell pepper
1 tbsp cracked peppers

Directions

Cook the ribs for 60 minutes in a pressure cooker, drain, and reserve 2 cups of liquid.
Place the ribs and the reserved liquid in a large pot.
Mix together the soy sauce, garlic, onion, rice wine, and brown sugar (optional) in a bowl until the sugar has dissolved.
Pour the mixture over the ribs and broth. Stir to combine, bring to a boil, reduce the heat, and simmer for 20 minutes.
Mix in the carrots, potatoes, shiitake mushrooms, sesame oil, chestnuts, bell peppers, and chilies;
Simmer until the meat and vegetables are very tender, about another half hour.
Remove the beef and vegetables to a serving dish, and reduce the liquid in the pot to make a thickened gravy.
Pour the sauce over the ribs and vegetables, sprinkle with sliced green onion, and garnish with julliened green finger chili and serve.