Asian Beef & Vegetable Casserole
photo by I'mPat
- Ready In:
- 2hrs 10mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 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
- 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.
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Reviews
-
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.
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July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority!
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<br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!