Forktionary

Asian Beef Vegetable Casserole Recipe

Craving delicious Asian flavors without breaking the bank? This slow-cooked beef casserole is your answer! Using budget-friendly beef cuts, this recipe from the August 2007 issue of Australian Good Taste magazine (Michelle Southan) delivers incredible depth of flavor. Forget the wok – aromatic, melt-in-your-mouth beef awaits! Perfect for a comforting weeknight meal or a special occasion.

Prep Time 30 mins
Cook Time 130 mins
Calories 880.5 kcal
Protein 101g
Rating 5.0 (1 Reviews)
Asian Beef Vegetable Casserole 90

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Asian Beef Vegetable Casserole

  • 1/2 cup all-purpose flour
  • 1.5 kg (3 lbs) beef stew meat, cut into 1 inch cubes
  • 4 tablespoons vegetable oil, divided
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 3 star anise
  • 1 tablespoon grated fresh ginger
  • 2 stalks fresh lemongrass, finely chopped
  • 500 ml (16 fl oz) beef stock
  • 2 tablespoons brandy
  • 2 tablespoons tomato paste
  • 250 g (9 oz) green beans, trimmed
  • 1/4 cup fresh coriander, chopped
  • Steamed rice, for serving
  • salt and freshly ground pepper, to taste

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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.

Nutrition Information (Approximate per serving)

Sodium

22 g

Sugar

19g

Fat

84g

Carbs

4g

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Main Courses Main Dish / Dinner Beef & Red Meat Asian Fall Recipes

Recipe Tags (Choose a tag and find related recipes!)

Lactose Time To Make Course Main Ingredient Cuisine Preparation Occasion South West Pacific Main Dish Beef Rice Vegetables Asian Australian Oven Potluck Stove Top Dietary One Dish Meal Inexpensive Egg Free Free Of Something Meat Pasta Rice And Grains Carrots Taste Mood Savory To Go Equipment Presentation 4 Hours Or Less