adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Asian beef and vegetable casserole
0 Likes
Prep Time:
20 minutes
Cook Time:
110 minutes
Total Time:
130 minutes
Deliciously aromatic Asian beef casserole with ginger, lemongrass, and star anise.
Ingredients:
  • 1.5kg beef casserole steak (such as chuck steak or gravy beef), cut into 4cm pieces
  • 1 brown onion, halved, thinly sliced
  • 3 carrots, peeled, cut into 2cm-thick slices
  • 4 whole star anise
  • 4cm-piece fresh ginger, peeled, thinly sliced
  • 2 stems lemon grass, pale section only, halved
  • 500ml (2 cups) beef stock
  • 125ml (1/2 cup) brandy
  • 90g (1/3 cup) tomato paste
  • 300g green beans, topped
  • Fresh coriander leaves, to serve
  • Steamed white rice, to serve
Instructions:
  • 1. Preheat the oven to 180°C. 2. Spread the flour on a plate and season it with salt and pepper. 3. Add the beef and mix well to coat it evenly, shaking off any excess flour.
  • Heat oil in a large ovenproof casserole dish over medium heat. Brown the beef in two batches, cooking for 2-3 minutes each side. Transfer browned beef to a plate as you go.
  • Cook the onion and carrot in the pan for 5 minutes until the onion is soft, then add the star anise, ginger, and lemongrass and stir to combine.
  • Place the beef in a dish, and pour in the stock, brandy, and tomato paste. Cover the dish and bake until the beef is tender, about 1 1/2 hours.
  • Boil the beans in a saucepan until vibrant green and tender-crisp, about 3-4 minutes. Drain them before using.
  • Combine the beans with the beef mixture and stir well.
  • Garnish the beef with fresh coriander and enjoy with steamed rice.

Similar Recipes