Asian Beef & Vegetable Casserole

READY IN: 2hrs 10mins




  • 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.