Roast Asian Beef Stew
Equipment
- Large casserole
- Tongs
- Chopping board
- Chopping knife
- Wooden spoon
- Measuring jug
- Colander
- Large saucepan
Ingredients
- 3 tbsp vegetable oil
- 2 kg beef short rib cut into pieces (ask your butcher to do this)
- 6 cloves garlic
- 1 thumb sized piece fresh ginger
- 6 spring onion
- 200 g shiitake mushrooms
- 2 star anise
- 1 tsp chilli flakes
- 125 ml light soy sauce
- 100 ml rice wine
- 750 ml organic beef stock fresh or from a cube
- 2 tbsp soft brown sugar
- 500 g butternut squash ready-diced
- 3 bok choy quartered
- sea salt
- ground black pepper
- 250 g dried egg noodles
- 1 tbsp sesame oil
To serve
- 1 small handful fresh coriander
- 1 red chilli sliced, to serve
Instructions
- Heat the oil in a casserole pot while you season the ribs with salt and pepper. When the oil starts to smoke add the ribs in batches and brown all over, then remove them from the pot and set aside.
- While the beef is browning, peel and finely chop the garlic and peel and grate the ginger.
- Thinly slice the spring onions and halve any large shiitake mushrooms.
- Lower the heat and add the garlic, ginger and most of the spring onions to the pot; fry gently for 2–3 minutes.
- Add the mushrooms, star anise, chilli flakes, soy sauce, rice wine, stock and sugar and bring to the boil. Return the ribs to the pot, cover with a lid and simmer gently for 2 1⁄2 hours.
- Add the squash to the pot and cook for a further 20 minutes until the squash is tender and the ribs are falling apart.
- Quarter the bok choy.
- Cover and steam for 5 minutes.
- While the squash is cooking, bring a pot of salted water to the boil and cook the egg noodles according to the package instructions. Drain in a colander and add to a serving bowl and toss with the sesame oil.
- Serve the ribs with the bok choy and egg noodles, scattered with the remaining sliced spring onions and the coriander leaves and red chilli.
Notes
When I’m in the need for a ‘different’ type of stew, far from the ones I was reared on, this Asian-inspired rich beef rib stew is an instant remedy. Like many slow-cooked meat dishes, this stew benefits from the fresh hit of chilli and coriander when serving to awaken the rich flavour. I serve this as it is but it would also go well served with freshly cooked egg noodles tossed in sesame oil.
Nutrition
Calories: 487kcal
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