Tamarind beef & mushroom casserole

Name: Tamarind beef & mushroom casserole
Prep time: 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 2 tbsp sunflower oil; 400 g essential Waitrose British beef diced braising steak; 550 g Cooks’ Ingredients casserole vegetables; 4 garlic cloves, thinly sliced; 2 red chillies, halved lengthways; 1 tbsp grated fresh ginger; 100 g Cooks’ Ingredients Tamarind Paste; 1 tbsp soy sauce; 1 tbsp light brown muscovado sugar; 400 ml beef stock, hot; 250 g chestnut mushrooms, halved; Coriander leaves, to serve; cooked rice, to serve

A warming and hearty beef stew, elevated with aromatic ginger, chilli and soy.

4.5 out of 5 stars(4) Rate this recipe

Serves4
CourseMain meal
Prepare15 mins
Cook2 hrs
Total time2 hrs 15 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

2 tbsp sunflower oil
400g essential Waitrose British beef diced braising steak
550g Cooks’ Ingredients casserole vegetables
4 garlic cloves, thinly sliced
2 red chillies, halved lengthways
1 tbsp grated fresh ginger
100g Cooks’ Ingredients Tamarind Paste
1 tbsp soy sauce
1 tbsp light brown muscovado sugar
400ml beef stock, hot
250g chestnut mushrooms, halved
Coriander leaves, to serve
cooked rice, to serve

Method

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.