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September 19, 2018

Oriental Beef Casserole – a stew in disguise.

Posted on June 27, 2018 by in beef

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Oriental Beef Casserole

Oriental Beef Casserole – fragrant with garlic, ginger, star anise and soy. Just perfect for lazy days the crackling fire.

My husbands hates stews. He had too many bad, watery, cabbage stews in school hostel, so it does not matter what flavors I offer, if it has the word “stew” in it, he threatens to order take-away. Curry is the only “stew” he is willing to eat. Then it has to be my sweet mutton curry and not a strong Indian Curry. A tall order for someone who loves stews, or one-pot-wonders as I call it.

So, I had to tell a little white lie, while making this oriental beef casserole. So to my husband, this is an Oriental Beef Casserole, but it is as comforting and belly-warming as any stew I have ever made. The verdict? He loved it and yes, I can make it again. What a relief. So as I am writing this, another batch is in the oven already. You can even use cubes beef and serve it with Chinese pancakes.


Oriental Beef Casserole

Oriental Beef Casserole

serves 4-6

Ingredients

60 ml / 4 T Olyfberg Olive Oil
1 kg/ 2.2 lb beef – I used stewing beef
250 ml / 1 cup cornflour
1 head garlic – peeled but not crushed
2 large onions – finely chopped
a thumb-size piece ginger – finely chopped
250 ml / 1 cup light soy
1 cup blackberries – can be replaced with 2 T sugar
30 ml / 2 T Chinese rice wine
10 ml / 2 t sesame oil
2 small chillies
1 star anise
500 ml / 2 cups beef stock
3 spring onions – chopped
15 ml / 1 T white sesame seeds – toasted (optional)

Method

Preheat oven to 180 C. Place the cornflour in a plastic bag, add the beef and give it a good shake to cover each piece of beef with cornflour. Shake the excess off the meat. Heat a cast iron pot or oven casserole on the stove. Add the olive oil and brown the meat in batches until it has a beautiful colour. Remove the meat from the pot and add the onions, ginger, garlic and star anise to the same pot and sauté until the onions are translucent. Add the stock, Chinese wine, sesame oil, chillies, soy and blackberries or sugar(if using)
Close the pot and cook the stew int he oven for 1½ – 2 hours or until the beef is tender. If necessary add a little water during cooking time.
Serve in sticky Jasmin Rice and chopped spring onion. Finish off the dish with the toasted sesame seeds.

Oriental Beef Casserole

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