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

One Pot Asian Style Beef Casserole - US Cups

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
  

  • 2 pounds braising beef cut into chunks
  • 2 tablespoons plain flour
  • 2½ tablespoons olive oil divided
  • 1 onion diced
  • 3 cloves garlic minced
  • 1½ inches 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
  • ¼ teaspoon ground white pepper
  • 2¼ c chicken stock or beef stock

To serve

  • cooked rice
  • steamed bok choi
  • fresh cilantro
  • 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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