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Essential Sunflower Oil1litre
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23p/100mlA warming and hearty beef stew, elevated with aromatic ginger, chilli and soy.
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
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 |
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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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