Chinese Style Scotch Beef Casserole

Nutrition

Energy 519kcal
Fat 25g
Sat Fat 8.2g
Fibre 4.2g
Protein 49g
Salt 1.7g

Ingredients

Cooking Method

Method:

1
Preheat the oven to 130°C fan/150°C. Place the chunks of beef in a large pot of cold water, bring to a boil, and let simmer for 2-3 minutes. Drain and set the beef aside.
2
Heat the oil in a large, lidded pot over a medium heat. Add the beef and stir-fry for 2-3 minutes until browned. Add the ginger, garlic, and spring onion, and stir-fry for a further minute until fragrant.
3
Then add the star anise, cinnamon stick, tomato, onion, ketchup, sugar and miso paste. Stir everything together for another minute, adding the chilli for some heat if you like.
4
Pour in enough boiling water to cover the meat. Reduce the heat to low, cover with a lid, and slow cook in the oven for an hour and a half. Or place in a slow cooker for the same amount of time.
5
After an hour and a half, add the potato and carrot. Cook for another 20 minutes with the lid off, until the vegetables are cooked and the casserole has reduced slightly.
6
Season to taste and if you would like the sauce to be thicker, return the casserole to the hob and reduce over a medium heat with the lid off until thickened slightly.

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