Beef Stew, Asian Style

This is not the typical Asian Stew that you may have tried or cooked before, because I did not use beef brisket or beef stew meat. I used beef short ribs with bones in this recipe and turned out great. I let this simmer for 2 hours, until the meat falls off the bone. I also added some red pepper flakes for a little bit of heat. I asked the butcher to cut the ribs in serving pieces.
6 Servings
3 tablespoons extra virgin olive oil
1 yellow onion diced
1 clove garlic minced
1 nub ginger
2 tablespoons white sugar
1 teaspoon ground cinnamon
½ teaspoon ground allspice
3 tablespoons soy sauce
¼ cup of Chinese rice wine (shaoxing wine) or dry sherry
2 cups low sodium beef broth
3 pounds beef short ribs with bones
3 tablespoons flour

Garnish:
2 carrots, steamed (roll cut)
1 Chinese radish, steamed (roll cut)
Chopped green onion

Dredge meat with flour, add oil in a heavy bottom pot over medium heat, brown meat, and transfer in a platter. Sauté garlic and onion, until onion is transparent, then add browned meat, ginger, cinnamon, allspice, sugar, soy sauce, rice wine or dry sherry and broth. Let it boil, and then simmer in low heat for 2 hours. Serve in a bowl, topped with steamed vegetables and green onion.