Szechuan Beef Stew

2 lb Boneless beef chuck

2 Cloves garlic; pressed

4 tb Soy sauce; divided

3 ts Sugar; divided

1 c Water

3/4 ts Crushed red pepper

3/4 ts Fennel seed, crushed

1/4 ts Black pepper

1/4 ts Ground cloves

1/4 ts Ground ginger

1 tb Oil

2 tb Cornstarch

2 tb Water

Cut beef into 2" cubes. Combine garlic, 2 Tbsp. soy sauce and 1 tsp. sugar in large bowl; stir in beef cubes until well coated. Let stand 15 minutes. Meanwhile, combine 1 cup water, remaining 2 Tbsp. soy sauce, 2 tsp. sugar, red pepper, fennel, black pepper, cloves and ginger; set aside. Heat oil in Dutch oven or large skillet over high heat. Brown beef on all sides in hot oil. Stir in soy sauce mixture. Bring to boil; reduce heat and simmer, covered, 2 hours, or until beef is very tender. Combine cornstarch with 2 Tbsp. water; stir into beef mixture. Cook and stir until mixture boils and thickens, about 1 minute. Serves: 6