Beef stew

Beef stew with slightly oriental taste, with chantenay carrots and pak choi seasoned with fish sauce, soy sauce, ginger and garlic.

First we prepared the marinade by dissolving the sugar in soy and fish sauce mixture seasoned with a pinch of five spice, then we marinated the beef for 4 hours in the fridge. To prepared the dish we used casserole dish and we cooked the stew in the oven for 2.5 hours. Cooking time might depend on the quality of the beef. It should be very soft once cooked. We used very lean beef, less than 5% fat.
To give the dish its unique taste we seasoned it with star anise, fresh ginger, garlic and onion. The stock used to pre are this stew should not be salty. We decorated the dish with fresh ginger cut into matchsticks and served it with fresh and crunchy baguette. Enjoy!

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Recipe tip

If the stock is salty, dilute it with some water.

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Beef stew

Our rating: 51

Serves: 2

Beef stew

Ingredients:

  • 500 g lean stewing beef, diced
  • 250 g chantenay carrots
  • 500 ml beef stock
  • 2 pak choi, leaves trimmed and separated
  • 1 large onion, diced
  • 2 tbsp fish sauce
  • 1 tbsp light soy sauce
  • 1 tbsp palm sugar
  • 1/2 tsp Chinese five - spice
  • 2 garlic cloves, thinly sliced
  • 3 cm long piece of fresh ginger, finely grated
  • 2 star anise
  • 1 tsp ground cinnamon
  • 1 lemongrass, bruised with meat tenderiser
  • 1 tbsp olive oil
  • 2 tbsp tomato puree
  • piece of ginger cut into matchsticks to decorate (optional)

Method:

  • Put the fish sauce, soy sauce, palm sugar and five spice in a small sauce pan. Heat over a medium - low heat, stirring continuously, until sugar is dissolved. Once cooled add the beef and toss to coat it with the marinade. Cover with cling film and put into the fridge for 4 hours.
  • Preheat the oven to 160°C.
  • Heat the olive in a casserole dish, add the marinated beef and cook of 6 - 8 minutes to seal the beef. Add the ginger, garlic, onion and cinnamon and cook for 2 more minutes.
  • Pour in the stock, add the tomato paste, star anise and lemongrass, stir well, cover and put the dish into the oven.
  • Cook in the oven for 2 - 2.5 hours until the beef is very soft, stirring once every 30 minutes.
  • Remove from the oven, discard the lemongrass, place it on the stove, add the pak choi and cook over a medium heat for 5 more minutes, until pak choi is soft.
  • Serve decorated with fresh ginger cut into matchsticks and fresh baguette.
http://www.dailygourmet.co.uk/beef-stew/

 

Nutrition per 1 portion*

calories 562 kcal
carbs 14 g
fat 6 g
protein 106 g
sodium 2166 mg
sugar 9 g

*all values estimated, depend on products used 

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beef stew
beef stew 1
Daily Gourmet
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