IN THE POT | ASIAN BEEF & VEGETABLE CASSEROLE

Tonight I broke out the casserole pot I purchased back in February.  I was a little nervous using the new pot, it just looked so crisp and lovely I didn’t want to ruin the magic.  However, I also wanted to eat dinner tonight so I jumped in.

I have done the food menu for the rest of the week and after having been in a bit of a cooking slump of late I’m coming back with a new selection of winter dishes.  Tonight I went with something that I’m not a 100% certain is of Asian origin, but it’s certainly got the Asian seasoning going on.

There’s something really wonderful about using star anise.  I don’t know why, it might be the smell or the fact that they’re like a star in your palm but I love them.  I just don’t like biting on one so I always try and fish them out before plating.  I’m not sure whether that’s how it’s done or not, but that’s how I roll.

Asian Beef & Vegetable Casserole

2 tbs plain flour
1.5kg beef casserole steak (such as chuck steak or gravy beef), cut into 4cm pieces
2 tbs olive oil
1 brown onion, halved, thinly sliced
3 carrots, peeled, cut into 2cm-thick slices
4 whole star anise
4cm-piece fresh ginger, peeled, thinly sliced
2 stems lemon grass, pale section only, halved
500ml (2 cups) beef stock
125ml (1/2 cup) brandy
90g (1/3 cup) tomato paste
300g green beans, topped
Fresh coriander leaves, to serve
Steamed rice, to serve

1. Preheat oven to 180°C. Place the flour on a plate. Season with salt and pepper. Add the beef and toss to coat. Shake off any excess.

2. Heat half the oil in a 4L (16-cup) capacity flameproof, ovenproof casserole dish over medium heat. Add half the beef and cook for 2-3 minutes each side or until brown. Transfer to a plate. Repeat with remaining oil and beef, reheating the dish between batches.

3. Add the onion and carrot to the pan and cook, stirring, for 5 minutes or until onion is soft. Add the star anise, ginger and lemon grass, and stir to combine.

4. Add the beef, stock, brandy and tomato paste to the dish. Cover and bake for 1 1/2 hours or until the beef is tender.

5. Meanwhile, cook the beans in a medium saucepan of boiling water for 3-4 minutes or until bright green and tender crisp. Drain.

6. Add the beans to the beef mixture and stir to combine.

7. Top the beef mixture with coriander. Serve with steamed rice.

Source: Good Taste – August 2007, Page 118 Recipe by Michelle Southan