Asian Beef and Vegetable Casserole

Fri, 17 January 2025

Ingredients

(serves 6 )

2 tablespoons plain flour

1.5kg stewing beef casserole

2 tablespoons groundnut or rapeseed oil

1 onion, halved & sliced

3 carrots, peeled & chopped

Thumb size-piece fresh ginger, peeled, grated

2 stems lemon grass, pale section only, finely chopped

400ml (2 cups) beef stock

1 tin chopped tomatoes

2 tablespoons sweet soy sauce

2 tablespoon brown sugar

2 tablespoons tomato puree

300g green beans

Fresh coriander leaves

Instructions:

1). Preheat oven to 180°C / Fan 160C Gas 4.

2). Place the flour in a bowl. Season with salt and pepper.

3). Add the beef and toss to coat. Shake off any excess.

4). Heat half the oil in a large flameproof, ovenproof casserole dish over medium heat.

5). Add half the beef and cook for 2-3 minutes each side or until brown. Transfer to a plate.

6). Repeat with remaining oil and beef. Set aside.

7). Add the onion and carrot to the pan and cook, stirring, for 5 minutes or until onion is soft.

8). Add the ginger and lemon grass, and stir to combine.

9). Add the beef, stock, tomatoes, brown sugar, soy sauce and tomato puree to the dish.

10). Cover and place in the oven for approx 2 hours or until the beef is tender.

11). Meanwhile, cook the beans in a medium saucepan of boiling water for 3-4 minutes or until bright green and tender crisp. Drain. Add the beans to the beef mixture and stir to combine.

12). Top the beef mixture with coriander. Serve with steamed rice.