Beef and Mushroom Tshoem

Ingredients

 * 1) 1 large garlic clove [about 1/6 ounce, 5g], peeled
 * 2) Fresh ginger, peeled and cut into a 3/4-inch [2cm] cube
 * 3) 1 stick unsalted butter [4 ounces, 110g]
 * 4) 1 pound boneless beef chuck [450g], cut into 1 -inch [2.5cm] cubes
 * 5) 1/2 cup water [120ml]
 * 6) 1 teaspoon salt
 * 7) 2 medium fresh green chili peppers [about 1 ounce total, 30g], seeded and cut into julienne strips
 * 8) 1 1/3 cups fresh oyster mushrooms [about 21/2 ounces, 70g] (see NOTE), stemmed
 * 9) Freshly ground black pepper

Directions
Chop the onion coarsely with the metal blade of a food processor, about 4 pulses. Set aside. Drop the garlic and ginger through the feed tube with the motor running and chop finely, about 10 seconds.

Melt the butter in a large saucepan. Add the beef, onion, water, and salt and simmer over low heat until just tender, about 1 hour and 50 minutes. Add the garlic, ginger, and remaining ingredients and cook until the mushrooms are tender, about 10 minutes.

Makes 5 servings