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A pot of Asian beef stew topped with bok choy and coriander.

One Pot Asian Style Beef Casserole

Robyn
Beef is slow cooked with spices until meltingly tender in this simple beef stew recipe which is rich, flavour-packed, and the perfect comfort food!
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Prep Time 10 minutes
Cook Time 3 hours 46 minutes
Total Time 3 hours 56 minutes
Course dinner
Cuisine Asian
Servings 4 peeople
Calories 719 kcal

Equipment

  • 1 Dutch oven or heavy based pan with lid

Ingredients
  

  • 1 kg braising beef cut into chunks
  • 2 tablespoons plain flour
  • 2½ tablespoons olive oil divided
  • 1 onion diced
  • 3 cloves garlic minced
  • 4 cm fresh ginger grated
  • 1 green or red chilli halved lengthways
  • 2 star anise
  • 1 stick cinnamon
  • 1 teaspoon Chinese five-spice powder
  • 2 bay leaves
  • 1 tablespoon soft brown sugar
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons light soy sauce
  • 500 ml chicken stock or beef stock
  • ¼ teaspoon ground white pepper

To serve

  • cooked rice
  • steamed bok choi
  • fresh coriander
  • extra chilli

Instructions
 

  • Preheat the oven to 150℃ fan / 170℃/ 340℉
  • Sprinkle with beef with the flour and toss to combine.
  • Heat 1½ tablespoon of the oil in a large Dutch oven or heavy based pan and fry the beef until browned (you might have to do this in 2 batches.) This should take 5-10 minutes.
  • Remove to a plate and set aside.
  • In the same pan add the other 1 tablespoon of oil and cook the onion over a medium heat for 4-5 minutes. If there are bits sticking to the bottom of the pan and starting to burn, carefully add a splash of water and cover with the lid, then scrape with a spoon.
  • Add the garlic and ginger, chilli, cinnamon stick, star anise and cook for a minute until fragrant.
  • Stir in the Chinese five spice then add the bay leaves, brown sugar, rice wine vinegar, soy sauce, stock, and white pepper.
  • Bring to a boil, cover with the lid and place in the oven for 3-3 ½ hours, until the beef is tender and the sauce has thickened.
  • Serve with rice and bok choy or broccoli.
  • Store any leftovers in the fridge, covered, for up to 3 days.

Notes

MAKE AHEAD / STORAGE
    • Fridge: Store in the fridge, covered, for up to 3 days.
    • Freezer: Freeze for up to 3 months. Defrost in the fridge overnight.
 
To steam bok choy: cut larger heads in half and steam for 5-6 minutes, until tender. Test with the tip of a sharp knife.
INGREDIENTS
  • Beef – use a cut of beef that needs long cooking, such as chuck or blade steak, beef shin or ox cheek.
  • Spices – Star anise, cinnamon, Chinese 5 spice and white pepper give this beef stew its Asian twist along with soy sauce, ginger and rice wine vinegar.
  • Stock – I like to use chicken stock, but you use beef stock for an even richer sauce.
  • Brown sugar – soft brown sugar helps balance out the rice wine vinegar.

Nutrition

Calories: 719kcalCarbohydrates: 17gProtein: 52gFat: 50gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 26gTrans Fat: 3gCholesterol: 174mgSodium: 892mgPotassium: 1093mgFiber: 2gSugar: 7gVitamin A: 52IUVitamin C: 5mgCalcium: 74mgIron: 7mg
Keyword Beef casserole, one pot beef

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