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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)
Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Immune-boosting Slow-braised Beef

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This beef stew is full of goodness and immunityboosting ingredients, such as ginger, garlic and sweet potato. Its a feelgood recipe I love to make when Im feeling a bit under the weather (or hungover!). Make it at the weekend then enjoy throughout the week.

WATCH THIS RECIPE

Immune-boosting Slow-braised Beef

PREP TIME
20 minutes
COOK TIME
2 hours
SERVES
4
Ingredients

2 tbsp extra virgin olive oil

2 small eggplant, cut into roughly 3cm (just over 1”) pieces

600g (1 lb 5 oz) chuck steak, oyster blade steak or gravy beef, fat trimmed, cut into 4cm (1.5”) chunks

sea salt

6 eschalots, peeled, halved lengthways

2 large sticks celery, diced

3 garlic cloves, thinly sliced

4cm (1.5”) piece fresh ginger, peeled, sliced into thin strips

3 whole star anise

1 cinnamon stick

250ml (1 cup) passata

375ml (1½ cups) beef stock

1½ tbsp soy sauce

1 tbsp Chinese black vinegar*

2 tsp brown sugar

400g (14 oz) sweet potato, peeled, chopped into bite-sized pieces

finely sliced spring onion, to serve

finely sliced green chilli, to serve

coriander (cilantro) leaves, chopped, to serve

steamed rice, to serve

Steps
Step 1

Preheat oven to 170°C (340°F), or 150°C (300°F) fan forced. Heat 1 tablespoon of oil in a large flameproof ovenproof dish with a lid over high heat. Cook eggplant, turning, for 2–3 minutes or until golden. Transfer to a plate and set aside for later.

Step 2

Heat another tablespoon of oil in the same pan over high heat. Season the beef with salt and then add to the hot pan. Spread out in the pan and leave to sear until golden on the one side, then turn and continue cooking for 2–3 minutes or until browned. Add the eschalots and allow them to sear and brown for 2–3 minutes also. Then add the celery, garlic, ginger, star anise and cinnamon and cook, stirring occasionally, for 2–3 minutes or until softened and fragrant. Add the tomato puree, stock, soy sauce, vinegar and sugar and bring to the boil. Cover and bake in preheated oven for 1 hour.

Step 3

Add the sweet potato and eggplant to the beef, cover and return to the oven for a further 45 minutes or until sweet potato and beef are tender.

Step 4

Sprinkle beef with the spring onion, green chilli and coriander and serve with steamed rice.

Note Icon

Notes:

– Otherwise known as chinkiang vinegar, you can find Chinese black vinegar from an Asian grocer. However, if you are unable to find it, substitute it with half balsamic and half white vinegar. 

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