Luke Mangan's hearty beef stew Asian-style recipe

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Luke Mangan's hearty beef stew Asian-style
Luke Mangan's hearty beef stew Asian-style
  • Cuisine: Modern Asian
  • Servings: Serves 4
  • Cooking Time: More than 2 hours
  • Course: Main

Luke Mangan's hearty beef stew Asian-style

Ingredients

2 litres light beef or vegetable stock
3 pieces whole star anise
1 stick of cinnamon
10 whole cloves
1 teaspoon whole black peppercorns
3 tablespoons thick black soy sauce
½ cup light soy sauce
3 tablespoons oyster sauce
2 tablespoons Chinese cooking wine
8 dried shitake mushrooms (pre-soaked and cut)
1 whole head of garlic (unpeeled)
small piece of dried tangerine peel (skin)
salt to taste
1 leek
1kg beef brisket cubed
1kg beef ribs
500g gravy beef
Garnish: spring onions and fresh coriander

Preparation

Cut beef into large cubes then blanch all meat ingredients in boiling water for 1 minute.

Cut the top of the green part of the leek, then place all the spices in it and wrap tightly with string.

Place the beef stock into a large pot and add the bunch of spices, add the blanched cubed meat, then simmer very gently for at least 2 hours or until meat is tender.

Remove the bunch of spices and garlic head, add warmed blanched vegetables and gently stir until vegetables are hot, then spoon into a plate including the broth. Serve with steamed rice, noodles or mashed potatoes.

Garnish with chopped green onions and coriander leaves.



If you enjoyed this Luke Mangan's hearty beef stew Asian-style recipe then browse more Modern Australian recipes, Modern Asian recipes, child-friendly recipes, low-carb recipes and our most popular hainanese chicken rice recipe.

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