Lee Kum Kee Aromatic Slow-cooked Beef Stew
Photography by Olivia Galletly.
BROUGHT TO YOU BY Lee Kum Kee
Slow cooking and a touch of magic from Lee Kum Kee create a tender dish to savour
Serves: 4-5
INGREDIENTS
8 shallots, peeled
3 cloves garlic
4cm piece fresh ginger, peeled and roughly chopped
1 medium red chilli, trimmed and sliced
1 lemongrass stalk, white end only, bashed and roughly chopped
3 tablespoons vegetable or canola oil
800 grams chuck steak, cut into 4cm cubes
2 large carrots, roughly chopped
2 tablespoons tomato purée
750ml beef stock
1 tablespoon Lee Kum Kee Premium Soy Sauce
1 tablespoon Lee Kum Kee Oyster Sauce
1 cinnamon stick
4 star anise
2 tablespoons brown sugar
sea salt
To serve
cooked jasmine rice
1 handful each fresh coriander leaves and fresh mint leaves
METHOD
Heat the oven to 160ºC regular bake.
Take two of the shallots and roughly chop them. Place them in a blender or small food processor along with the garlic, ginger, chilli and lemongrass. Blitz to a smooth paste.
Heat the oil in a large Dutch oven over a medium heat, add the beef and fry until browned on all sides. Remove from the pan, cover loosely and set aside.
Cut the remaining six shallots in half lengthways and add to the pan along with the carrots. Cook for 5 minutes, stirring regularly.
Push the shallots and carrots to the side and add the spice paste. Fry for 1 minute, stirring regularly. Stir through the carrots and shallots. Add the tomato purée and fry for a further 2 minutes.
Return the beef to the pan and stir through. Add the remaining ingredients, except the salt, and bring to a simmer. Put the lid on top and place in the oven. Slow cook for 5 hours or until the meat is tender and falling off the bone.
Remove the star anise and cinnamon stick and season with salt. Serve with jasmine rice and top with coriander and mint leaves.
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