Chinese Hot Pot of Beef and Vegetables

INGREDIENTS

4 tsp

vegetable oil, divided

1 1/2 lb

beef stew meat, cut into 1-inch pieces

1/2 cup

chopped green onions

2 tbsp

minced peeled fresh ginger

1 tsp

aniseed, crushed

garlic cloves, minced

1 14 1/4 ounce can

low-salt beef broth

2 3/4 cups

water

1/4 cup

low-sodium soy sauce

1 tbsp

brown sugar

3 tbsp

dry sherry

to 3 teaspoons chile paste with garlic

(3-inch) cinnamon sticks

2 cups

(1-inch) cubed peeled turnips (about 3/4 pound)

1 1/2 cups

baby carrots

1 tbsp

water

2 tsp

cornstarch

8 cups

fresh spinach (about 1/2 pound)