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Waitrose

Beef in Ginger Wine with Clementines and Star Anise

Succulent chunks of Aberdeen Angus braising steak are slowly cooked with ginger wine and clementine juice in this warming winter stew.

Preparation time:
20 minutes
Cooking time:
150 minutes
Total time:
2 hours 50 minutes 60 minutes 60 minutes 50 minutes
Serves:
 6
  • Milk Free
  • Nut Free

Ingredients

  • 1 star anise
  • 2 tbsp sunflower oil
  • 1.5kg diced Aberdeen Angus braising steak, from the meat service counter
  • 6 clementines, peeled, or use fresh clementine juice
  • 18 shallots, peeled
  • 4 tbsp plain flour
  • 450ml Stone’s Original Green Ginger Wine
  • 150ml beef stock

Method

  1. Preheat the oven to 150°C, gas mark 2. Heat 1 tablespoon of the oil in a large ovenproof casserole dish with a lid. Add the beef in 2-3 batches and cook until lightly browned. Transfer to a plate and set aside.
  2. Purée the clementines in a food processor or blender. Press through a sieve over a bowl to extract the juice.
  3. In the same casserole dish, heat the remaining oil, add the shallots and cook for 3-4 minutes until lightly browned. Stir in the flour and cook for 1-2 minutes. Pour in the ginger wine, stirring to loosen any sticky bits from the base of the dish, bring to the boil then add the stock. Return the beef to the dish with any juices and add the clementine juice. Stir in the star anise and season.
  4. Cover the casserole with the lid and place in the oven for 1 hour. Remove the lid and continue cooking for a further hour, stirring occasionally, until the beef is tender. Serve with creamy mashed potato and green beans.