Asian Beef Stew

Serves 5

Ingredients

  • 700g beef casserole steak eg  blade or skirt
  • 1/4 cup fish sauce
  • 1/4 cup soy sauce
  • 1 tablespoon brown sugar
  • 4 cloves garlic, crushed
  • 2 teaspoons grated ginger
  • 1 teaspoon Chinese five spice powder
  • 2 teaspoons grated lemongrass (available in jars at the supermarket)
  • 2 tablespoons oil
  • 1 onion, finely chopped
  • 2 carrots, chopped
  • 1 stalk celery, sliced
  • 250g button mushrooms, sliced
  • 2 cups beef stock
  • 1/4 cup roasted peanuts, finely chopped.

Method

Preheat oven to 160 C or set up your slow cooker. Chop the beef into 3 cm chunks and place in a shallow container with the fish and soy sauce, sugar, garlic, ginger and five spice. Refrigerate for several hours or even overnight.
Heat oil in a frying pan and gently cook onion, carrots and celery until just tender. Transfer the vegetables to a casserole or slow cooker. Increase the heat and brown the meat in batches, adding to the casserole/slow cooker. Finally brown the mushrooms. Add remaining marinade ingredients and beef stock to and cook in the oven for 2 1/2 hours or in the slow cooker on high for 5 hours. Stir though the chopped peanuts if using or alternativley thicken or reduce sauce.
Serve with steamed rice, coriander leaves and steamed greens.

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7 thoughts on “Asian Beef Stew

  1. This looks great, I use my slow cooker a lot over winter and had not thought of an Asian-styled stew – normally going for a curry or hearty style casserole – Is it necessary to brown everything off before putting in the cooker? I am normally throwing everything in quickly in the morning and could do without the hassle – but does it lose a vital element if I chuck it all in, skipping this step?

    • This recipe sounds great but I agree with Hannah. I think of slow cooking as hassle free and spending as little time as possible preparing the ingredients. I will try the recipe without the browning and see how it goes!

      • I have experimented with browning and not browning of the meat etc and the conclusion I have come to is this:
        Cooking for at least 9-10 hours in the slow cooker is the secret to not noticing whether the browning step is done or not.

    • Hannah, I do understand that it is easier to just throw things in an cook but I do like meat that has been browned and also think that flavours develop more intensely if the vegetables are gently cooked off first as well. I know that most people don’t do this so it is just a personal preference.

      • I certainly agree, browning make it much more tastier, and I alway brown the meat, be it chicken,beef or lamb,before putting in the slow cooker.. You will notice the difference in taste ….might take a little longer, but cant beat it!!!!!!!!!!!

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