Asian beef and vegetable casserole Recipe
Ingredients
2 tablespoons plain flour
1.5kg beef casserole steak (such as chuck steak or gravy beef), cut into 4cm pieces
2 tablespoons olive oil
1 brown onion, halved, thinly sliced
3 carrots, peeled, cut into 2cm-thick slices
4 whole star anise
4cm-piece fresh ginger, peeled, thinly sliced
2 stems lemon grass, pale section only, halved
500ml (2 cups) Campbell's Real Stock Beef
125ml (1/2 cup) brandy
90g (1/3 cup) tomato paste
300g green beans, topped
Fresh coriander leaves, to serve
Steamed SunRice White Medium Grain Rice, to serve
Asian beef and vegetable casserole Recipe
Method
Step 1
Preheat oven to 180°C. Place the flour on a plate. Season with salt and pepper. Add the beef and toss to coat. Shake off any excess.
Step 2
Heat half the oil in a 4L (16-cup) capacity flameproof, ovenproof casserole dish over medium heat. Add half the beef and cook for 2-3 minutes each side or until brown. Transfer to a plate. Repeat with remaining oil and beef, reheating the dish between batches.
Step 3
Add the onion and carrot to the pan and cook, stirring, for 5 minutes or until onion is soft. Add the star anise, ginger and lemon grass, and stir to combine.
Step 4
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.
Step 5
Meanwhile, cook the beans in a medium saucepan of boiling water for 3-4 minutes or until bright green and tender crisp. Drain.
Step 6
Add the beans to the beef mixture and stir to combine.
Step 7
Top the beef mixture with coriander. Serve with steamed rice.
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