A warming and hearty beef stew, elevated with aromatic ginger, chilli and soy.
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Preheat the oven to 200°C, gas mark 6. Heat the oil in a large flame and ovenproof casserole dish. Cook the steak for 5 minutes until nicely browned then, with a slotted spoon, transfer to a plate. Add the vegetables to the hot pan and cook for 5 minutes then add the garlic, chilli and ginger, and cook for a further 1 minute.
Return the meat to the pan with any resting juices and stir in the tamarind paste, soy sauce, sugar and stock. Bring to a simmer, cover then transfer to the oven and cook for 1½ hours.
Stir in the mushrooms and return to the oven for a further 20 minutes until the beef and vegetables are very tender. Serve with the rice and a sprinkling of coriander leaves.
For a lightly spiced flavour, add a couple of star anise or a teaspoon of Chinese five spice in with the stock.
Typical values per serving when made using specific products in recipe
Energy | 2,334kJ/ 555kcals |
|---|---|
Fat | 19.1g |
Saturated Fat | 5.8g |
Carbohydrates | 66.7g |
Sugars | 21.1g |
Fibre | 7.8g |
Protein | 29g |
Salt | 3.6g |
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