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.
Serves: 6
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
- 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.
- Purée the clementines in a food processor or blender. Press through a sieve over a bowl to extract the juice.
- 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.
- 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.
Cook's tips
This stew can be made the day before, or cooked then frozen in an airtight container. Thaw overnight in the fridge and reheat in the oven or on the hob until piping hot. Make with Waitrose Hereford Beef Diced Braising Steak instead, if you prefer.