Sticky date & soy beef stew

Name: Sticky date & soy beef stew
Prep time: 10 min
Cook time: 2 h 15 min
Total time: 2 h 25 min
Yield: 4
Ingredients: 2 tbsp Essential Sunflower Oil or Vegetable Oil; 400 g British beef diced braising steak; plain flour for dusting; 400 g Essential Carrots, peeled and roughly chopped; 1 large onion, finely sliced; 1 tsp finely grated ginger; 6 Waitrose Medjool Dates with Stones, pitted and chopped as finely as possible; 2 star anise; 4 tbsp dark soy sauce; 500 ml fresh beef or chicken stock; 1 Essential Lime, juice

A rich and aromatic stew that’s just right for colder nights. Serve with wasabi-spiked mashed potato or sticky rice plus steamed greens.

4 out of 5 stars(17) Rate this recipe

HealthySource of fibre2 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook2 hrs 15 mins
Total time2 hrs 25 mins

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Ingredients

2 tbsp Essential Sunflower Oil or Vegetable Oil
2 x 400g British beef diced braising steak
plain flour for dusting
400g Essential Carrots, peeled and roughly chopped
1 large onion, finely sliced
1 tsp finely grated ginger
6 Waitrose Medjool Dates with Stones, pitted and chopped as finely as possible
2 star anise
4 tbsp dark soy sauce
500ml fresh beef or chicken stock
1 Essential Lime, juice

Method

Preheat the oven to 160°C, gas mark 3. Heat 1½ tbsp oil over a high heat in a large lidded ovenproof sauté pan or flame-proof casserole dish. Season the beef, dust lightly with flour and fry in batches, browning on all sides, then set aside on a plate.
Turn the heat down to medium, add the remaining ½ tbsp oil to the pan and fry the carrots and onion for 6-8 minutes unti starting to soften. Add the ginger and dates; cook for another 2 minutes, then return the beef to the pan. Add the star anise, soy sauce and stock, bring to the boil, then reduce to a simmer.
Cover the pan with the lid and transfer to the oven for 1 hour. Uncover and cook for a final 1 hour, stirring every 20 minutes. If the sauce is not reduced enough after being in the oven, simmer on the hob for a few minutes to thicken. Stir in the lime juice and serve with mash or sticky rice and steamed greens, if liked.

Cook’s tip

Leftovers

Star anise

This star-shaped spice comes from a tree native to China. It lends a sweet, liquorice-like flavour to dishes so is ideal in meaty stews, broths and festive drinks, including mulled wine.