Asian beef & vegetable casserole

Put away your wok and get ready for aromatic slow-cooked beef, Asian style.

Preparation Time

20 minutes

Cooking Time

110 minutes

Ingredients (serves 6)

• 2 tbs plain flour
• 1.5kg beef casserole steak (such as chuck steak or gravy beef), cut into 4cm pieces
• 2 tbs olive oil
• 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 rice, to serve

Method

1. Preheat oven to 180°C. Place the flour on a plate. Season with salt and pepper. Add the beef and toss to coat. Shake off any excess.
2. Heat half the oil in a 4L (16-cup) capacity flameproof, ovenproof casserole dish over medium heat. Add half the beef and cook for 2-3 minutes each side or until brown. Transfer to a plate. Repeat with remaining oil and beef, reheating the dish between batches.
3. Add the onion and carrot to the pan and cook, stirring, for 5 minutes or until onion is soft. Add the star anise, ginger and lemon grass, and stir to combine.
4. Add the beef, stock, brandy and tomato paste to the dish. Cover and bake for 1 1/2 hours or until the beef is tender.
5. Meanwhile, cook the beans in a medium saucepan of boiling water for 3-4 minutes or until bright green and tender crisp. Drain.
6. Add the beans to the beef mixture and stir to combine.
7. Top the beef mixture with coriander. Serve with steamed rice.

Notes & tips

• Freezing tip: Cool at the end of step 6. Transfer to an airtight container. Label, date and freeze for up to three months. Thaw in the fridge overnight. Preheat oven to 180°C. Reheat. Continue from step 7.