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Asian beef stew

Prep and cooking time: 3hrs

Complex carb portions, per serving: 0

Freezable

Ingredients

Serves: 6

2 tbsp coconut oil

1.5kg beef shin

1 red onion, finely chopped

4 cloves garlic, minced

2cm ginger, grated

1 tsp Chinese 5 spice powder

3 pods star anise

2 tsp chilli flakes (optional)

4 large carrots, peeled and cut into 1-2cm pieces

2 celery stalks, roughly chopped

2 tbsp fish sauce

1 tbsp rice wine vinegar

1 x 400g tin tomatoes

150-300mL beef stock

1 tbsp cornflour (optional)

6 bulbs pak choy, halved

1 tbsp fresh lemon juice

Method

  1. In a large stockpot, heat the coconut oil. If using a slow cooker, set to ‘low’. Season the beef with salt and pepper and brown over high heat. You may need to work in 2 batches for this. Once browned, transfer to a separate plate. Add the onion, garlic, and ginger to the pot and reduce the heat to medium. Once the onions start to cook, add the 5 spice powder, star anise, carrots, celery, and rice wine vinegar, and fish sauce. Stir well and sauté for 2mins. Add the tomatoes, 300ml stock, and beef and bring to a boil and then simmer. If using a slow cooker, transfer the sautéed vegetables to the slow cooker, and add the tomatoes, 150ml stock, and beef. Cover the pot and reduce the heat to low. Cook for 1.5 hours, stirring 2-3 times and then 45mins-1 hour to reduce even more. If using a slow cooker, place the lid on and cook on low for 9 hours, or until the beef falls apart. Discard the star anise, add the pak choy and lemon juice, and season with salt and pepper. Serve with fresh coriander. To freeze, freeze once cooked and cooled. Defrost overnight in the fridge (can keep up to 3 months in the freezer).