Asian Beef Vegetable Casserole Recipe

Ingredients for Asian Beef Vegetable Casserole

• Plain Flour
• Beef Steaks
• Olive Oil
• Yellow Onions
• Carrots
• 3 star anise
• Fresh Ginger
• Lemongrass
• Beef Stock
• 2 tablespoons brandy
• 2 tablespoons tomato paste
• Green Beans
• Fresh Coriander Leaves
• Steamed Rice

How to Make Asian Beef Vegetable Casserole

1. Preheat oven to 180°C (350-375°F/Gas Mark 4-5).
2. Place 1/2 cup all-purpose flour on a plate. Season generously with salt and pepper. Add 1.5kg (3lbs) beef stew meat and toss to coat evenly.
3. Shake off any excess flour.
4. Heat 2 tablespoons of vegetable oil in a 4L ovenproof casserole dish over medium heat.
5. Add half of the beef to the dish and cook for 2-3 minutes per side, or until browned. Transfer cooked beef to a plate.
6. Repeat with remaining oil and beef, reheating the dish between batches.
7. Add 1 large onion (chopped) and 2 carrots (chopped) to the pan. Cook, stirring, for 5 minutes, or until onion softens.
8. Add 3 star anise, 1 tablespoon grated ginger, and 2 stalks lemongrass (finely chopped). Stir to combine.
9. Return the beef to the dish. Add 500ml (16 fl oz) beef stock, 2 tablespoons brandy, and 2 tablespoons tomato paste.
10. Cover and bake for 1 hour and 30 minutes, or until the beef is tender.
11. Meanwhile, cook 250g (9 oz) green beans in a saucepan of boiling water for 3-4 minutes, until bright green and tender-crisp. Drain.
12. Add the green beans to the beef mixture and stir to combine.
13. Garnish with 1/4 cup chopped fresh coriander. Serve hot with steamed rice.