As the weather got a little chillier we thought we would have a stew but I fancied a lighter flavour and saw a Vietnamese stew recipe and thought it was a great idea. It worked really well and the Asian flavours added such a nice flavour. We used heirloom carrots and had it as a one pot and we didn’t need anything else with it. It was nice to have a bit of a change from a traditional British stew it added a nice change as we are coming out of winter.
Ingredients (serves 4-6)
- 1kg beef shin, cut into cubes
- 2 tbsp plain flour
- 1 tsp Chinese five spice powder
- 1 tsp ground pepper
- 2 lemongrass stalks, finely chopped
- 3 large garlic cloves, minced
- 2 tbsp soy sauce
- 1 tbsp palm sugar (or dark brown sugar)
- 4 banana shallots, peeled and roughly chopped
- 3 large tomatoes, chopped
- 4 dried red chilli’s, crumbled
- 2 tbsp sun dried tomato paste
- 4 carrots, peeled and chopped
- 1 cinnamon stick
- 2 star anise
- 2 kaffir lime leaves
- 600ml hot beef stock
- 2 tbsp rapeseed oil
- Combine the beef, flour, spice, pepper, lemongrass, garlic, soy sauce and sugar in a bowl and mix well. Leave to marinate for at least an hour.
- Preheat the oven to 160C fan and have all your vegetables prepared.
- Put the oil in the casserole and heat over medium high heat. Once the oil is hot, lower the temperature to medium-low and brown the beef cubes.
- Add the shallots and chillies and fry for a couple of minutes.
- Add the tomatoes, tomato paste, carrots, cinnamon stick, star anise, kaffir lime leaves and stock and bring slowly to a rolling simmer.
Cover the casserole and transfer to the oven. Cook for 2 hours until meat is tender