Chinese 5-Spice Stewed Beef 

Ingredients:
1/2 tbsp oil
2 pounds cubed beef (chuck roast works well)
2 cloves garlic, crushed
3 tbsp fresh grated ginger
1 onion, finely diced
1 tsp Chinese 5-Spice
1/2 tsp black pepper
1 tbsp honey (or substitute with 1 medjool date for Whole30)
2 tbsp coconut aminos (or tamari/soy sauce)
2 1/2 cups beef stock
2 tbsp chopped scallions (for garnish)
1/2 tbsp sesame seeds (for garnish)
Instructions:
Sear the Beef:
In a large pot or Dutch oven, heat the oil over medium-high heat. Add the cubed beef and sear until browned on all sides. Remove the beef and set aside.
Sauté Aromatics:
In the same pot, add the crushed garlic, grated ginger, and diced onion. Sauté until the onion is translucent and fragrant.
Add Spices and Sweetener:
Stir in the Chinese 5-Spice, black pepper, and honey (or medjool date). Mix well to combine.
Combine Ingredients:
Return the seared beef to the pot. Add the coconut aminos and beef stock. Bring to a boil, then reduce the heat to low and cover. Let it simmer for about 1.5 to 2 hours, or until the beef is tender.
Serve:
Once the beef is tender, taste and adjust seasoning if necessary. Serve hot, garnished with chopped scallions and sesame seeds.