Tamarind beef & mushroom casserole

Tamarind beef & mushroom casserole

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

4.5 out of 5 stars(10) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook2 hrs
  • Total time2 hrs 15 mins

Ingredients

  • 2 tbsp sunflower oil
  • 400g essential Waitrose British beef diced braising steak
  • 560g 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

  1. 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.

  2. 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.

  3. 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.

Cook’s tip

For a lightly spiced flavour, add a couple of star anise or a teaspoon of Chinese five spice in with the stock.

Nutritional

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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