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23p/100mlA rich and aromatic stew that’s just right for colder nights. Serve with wasabi-spiked mashed potato or sticky rice plus steamed greens.
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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.
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.
Typical values per serving when made using specific products in recipe
Energy | 1,940kJ/ 462kcals |
---|---|
Fat | 15g |
Saturated Fat | 4g |
Carbohydrates | 36g |
Sugars | 33g |
Fibre | 7g |
Protein | 43g |
Salt | 2.5g |
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