Recipe by bluemoon downunder
Enjoy Asian flavours but wanting a low cost meal? Then this recipe - which uses slow-cooking to get lots of flavour from some of the cheaper cuts of beef - may be just what you're looking for. Michelle Southan's recipe for Asian Beef and Vegetable Casserole is from the August 2007 issue of the 'Australian Good Taste' magazine. Michelle suggests that you "put away your wok and get ready for aromatic slow-cooked beef, Asian style". Some conversions which may be useful in making this recipe: 90g = 3oz; 300g = approx. 91/2oz; 1.5 kg = 3lbs; 4cm = 11/2"; 125ml = 4 fluid ounces; 500ml = 16 fluid ounces.
Top Review by I'mPat
The consensus was 5*, though DH coming off a 12 hour night shift to day through things out (but we will put it down to that as he did say he would like it again - high praise from him). Now down to the nitty gritty I use a combination of gravy beef and chuck (about half and half) and followed the recipe but did add an extra 1/2 cup of liquid (boild water) before putting the lid on as I felt it would dry out otherwise and it turned out perfectly and I did cook at 165C fan forced oven. I did only use 3 star anise (as that is all I had) but was also worried that the DH would not like (not his favourite flavour but I do like the stronger flavour of aniseed than him). I did added the green beans (tailed and cut into small piece) prior to putting the lid on which was a mistake concernating the DH but was overall o'kay with everybody else. Thank you bluemoon downunder, made for Please Rview My Recipe.
- 2 tablespoons plain flour
- 1 1⁄2 kg casserole beef steaks, cut into 4cm pieces (such as chuck steak or gravy beef)
- 2 tablespoons olive oil
- 1 yellow onions (for Americans) or 1 brown onion, halved, thinly sliced (for Australians)
- 3 carrots, peeled, cut into 2cm-thick slices
- 4 whole star anise
- 4 cm fresh ginger, peeled, thinly sliced
- 2 stalks lemongrass, pale section only, halved
- 500 ml beef stock
- 125 ml brandy
- 90 g tomato paste
- 300 g green beans, topped
- fresh coriander leaves, to serve
- steamed rice, to serve
Directions See How It's Made
- Preheat the oven to 180°C/350°-375°F/4-5 gas mark; place the flour on a plate and season with salt and pepper, add the beef and toss to coat; shake off any excess.
- Heat half the oil in a 4L (16-cup) capacity flameproof, ovenproof casserole dish over a medium heat; add half the beef and cook for 2-3 minutes each side or until brown; transfer the cooked beef pieces to a plate; repeat with remaining oil and beef, reheating the dish between batches.
- Add the onion and carrot to the pan and cook, stirring, for 5 minutes or until the onion is soft; add the star anise, ginger and lemon grass, and stir to combine.
- Add the beef, stock, brandy and tomato paste to the dish; cover and bake for 1 1/2 hours or until the beef is tender.
- Meanwhile, cook the beans in a medium saucepan of boiling water for 3-4 minutes or until they are bright green and tender crisp; drain.
- Add the beans to the beef mixture and stir to combine.
- Top the beef mixture with coriander and serve with steamed rice.
- FREEZING TIPS: Cool at the end of step 6; transfer to an airtight container; lbel, date and freeze for up to three months; thaw in the fridge overnight; reheat the oven to 180°C (see above for conversions); reheat and continue from step 7.