Braised Beef with Star Anise
Light beef stew with cubes of braising or stewing beef slow cooked with baby vegetables in an aromatic stock flavoured with star anise.
- 675g lean boneless shin or chuck steak, cut into 2.5cm cubes
- 2 tablespoons oil
- 1 large onion, peeled and sliced
- 2 large garlic cloves, peeled and finely chopped
- 1 x 5cm piece fresh root ginger, peeled and finely chopped
- 850ml good, hot beef stock
- 3 whole star anise
- 2 tablespoons light brown sugar
- Small bunch fresh thyme sprigs
- 100g turnips, peeled and quartered
- 100g baby carrots, scrubbed and left whole
- Extra fresh thyme sprigs, to garnish
- Place the beef in a large bowl and season.Heat the oil in a large non–stick frying pan and cook the beef in batches for 3-4 minutes until brown.
- Transfer to a 1.2L ovenproof casserole dish.In the same frying pan cook the onion, garlic and ginger for 2-3 minutes over a moderate heat until soft but not coloured, transfer to the casserole dish.
- Add the remaining ingredients, except the vegetables, bring to the boil, reduce the heat, cover and cook in the oven at 170°C, 150°C Fan, Gas Mark 3 on the hob for 1½-2 hours.
- 25 minutes before the end of the cooking time add the vegetables to the casserole dish and continue to cook.Remove the star anise, garnish with the fresh thyme leaves and serve with herb mash and seasonal vegetables.