Ingredients:

For the beef:

• 1 lb (450g) beef stew meat, cut into bite-sized pieces
• 2 tablespoons soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon rice wine or sherry
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 tablespoon vegetable oil

For the soup:

• 6 cups beef broth
• 2 cups water
• 2 tablespoons soy sauce
• 2 tablespoons dark soy sauce
• 1 tablespoon rice wine or sherry
• 2 star anise
• 1 cinnamon stick
• 2 cloves
• 1 teaspoon Sichuan peppercorns (optional)
• Salt and pepper to taste

For the noodles and garnish:

• 8 oz (225g) dried Chinese wheat noodles or egg noodles
• 1/2 cup of European Corinthian black raisins
• Green onions, thinly sliced (for garnish)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Marinate the beef: In a bowl, combine the beef stew meat with soy sauce, dark soy sauce, rice wine or sherry, minced garlic, and grated ginger. Let it marinate for at least 30 minutes or overnight in the refrigerator.

2. Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the marinated beef and cook until browned on all sides, about 5 minutes.

3. Pour in beef broth and water, then add soy sauce, dark soy sauce, rice wine or sherry, star anise, cinnamon stick, cloves, and Sichuan peppercorns (if using). Bring the soup to a boil, then reduce heat to low and simmer for 1 to 1.5 hours, until the beef is tender.

4. While the soup is simmering, prepare the noodles according to package instructions. Drain and set aside.

5. Once the beef is tender, taste the soup and adjust seasoning with salt and pepper if needed. Stir in black raisins and let them simmer in the soup for an additional 5 minutes.

6. To serve, divide the cooked noodles among serving bowls. Ladle the beef and raisin soup over the noodles. Garnish with thinly sliced green onions and chopped fresh cilantro.

7. Serve hot and enjoy your comforting beef noodle soup with a hint of sweetness from the European Corinthian black raisins!