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Asian Beef & Vegetable Casserole

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“Enjoy Asian flavours but wanting a low cost meal? Then this recipe - which uses slow-cooking to get lots of flavour from some of the cheaper cuts of beef - may be just what you're looking for. Michelle Southan's recipe for Asian Beef and Vegetable Casserole is from the August 2007 issue of the 'Australian Good Taste' magazine. Michelle suggests that you "put away your wok and get ready for aromatic slow-cooked beef, Asian style". Some conversions which may be useful in making this recipe: 90g = 3oz; 300g = approx. 91/2oz; 1.5 kg = 3lbs; 4cm = 11/2"; 125ml = 4 fluid ounces; 500ml = 16 fluid ounces.”
READY IN:
2hrs 10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 180°C/350°-375°F/4-5 gas mark; place the flour on a plate and season with salt and pepper, add the beef and toss to coat; shake off any excess.
  2. Heat half the oil in a 4L (16-cup) capacity flameproof, ovenproof casserole dish over a medium heat; add half the beef and cook for 2-3 minutes each side or until brown; transfer the cooked beef pieces to a plate; repeat with remaining oil and beef, reheating the dish between batches.
  3. Add the onion and carrot to the pan and cook, stirring, for 5 minutes or until the onion is soft; add the star anise, ginger and lemon grass, and stir to combine.
  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.
  5. Meanwhile, cook the beans in a medium saucepan of boiling water for 3-4 minutes or until they are bright green and tender crisp; drain.
  6. Add the beans to the beef mixture and stir to combine.
  7. Top the beef mixture with coriander and serve with steamed rice.
  8. FREEZING TIPS: Cool at the end of step 6; transfer to an airtight container; lbel, date and freeze for up to three months; thaw in the fridge overnight; reheat the oven to 180°C (see above for conversions); reheat and continue from step 7.

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