Asian-Style Beef Stew

Directions

1. 1

   Season 400g lean diced beef with salt & ground black pepper.

2. 2

   Slice 2 shallots (or half an onion) thinly. Finely chop 1 chilli, bash 1 lemongrass stalk with a rolling pin, finely chop 1 lemongrass stalk (remove the tough outer part first).

3. 3

   Get 2 lime leaves (or the zest of 1 lime) and 1 star anise and measure 1/2 tbsp fish sauce. Make 400ml vegetable stock from a stock cube.

4. 4

   Preheat oven to 150°C

5. 5

   In an ovenproof dish with a lid add 1 tsp oil and on the hob, heat to a medium heat. Add the beef and cook until it’s nicely browned. Remove with a slotted spoon and add the shallot the chilli and chopped lemongrass and cook for 1 minute until fragrant.

6. 6

   Add the beef back in and mix everything together. Add the stock the lime leaves and star anise the fish sauce the whole lemongrass stalk and stir well.

7. 7

   Pop the lid on and transfer to the preheated oven for 75 minutes. Remove from the oven and add a squeeze of lime juice and return to the oven for a further 15 minutes.

8. 8

   Before serving garnish with finely chopped coriander (optional) and enjoy