Asian Style Beef Stew

Mon, 29 January 2018

Ingredients
2 tablespoons coconut oil
2.5kg approx. cut short beef ribs
Sea salt & Pepper
1 red onion, finely chopped
3 garlic cloves, finely chopped
3 tablespoons finely chopped peeled fresh ginger
1 teaspoon Chinese five-spice powder
3 whole star anise pods
3 large carrots, peeled and cut into 2-inch pieces
2 celery ribs, cut into 1-inch pieces
3 tablespoons Asian fish sauce
400g tinned chopped tomato
500ml beef stock
200g fresh spinach
1 tablespoon fresh lemon juice

Method:

Step 1:
In a large casserole, heat the coconut oil.
Season the ribs with salt and pepper.
Working in 2 batches, brown the ribs over moderately high heat, turning 4 to 5 minutes per batch.
Transfer the ribs to a large plate.
Add the onion, garlic and ginger to the casserole and cook over moderate heat, stirring, until golden, about 3 minutes.
Stir in the five-spice powder, then add the star anise, carrots, celery and fish sauce and cook, stirring, for 1 minute.
Add the tomatoes, stock and short ribs to the casserole and bring to a simmer.
Cover and cook over moderately low heat, turning the ribs every hour, until they are very tender, about 2 1/2 hours.

Step 2
Discard the star anise. Stir the spinach and lemon juice into the casserole and season with salt and pepper.
Serve with rice or potato