This Asian-style beef casserole is gloriously scented with fresh ginger, lemongrass and star anise.
- 2 tablespoons plain flour
- 1.5kg beef casserole steak (such as chuck steak or gravy beef), cut into 4cm pieces
- 2 tablespoons 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) Massel beef stock
- 125ml (1/2 cup) brandy
- 90g (1/3 cup) tomato paste
- 300g green beans, topped
- Fresh coriander leaves, to serve
- Steamed white rice, to serve
- 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.
- 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.
- 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.
- 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.
- Meanwhile, cook the beans in a medium saucepan of boiling water for 3-4 minutes or until bright green and tender crisp. Drain.
- Add the beans to the beef mixture and stir to combine.
- Top the beef mixture with coriander. Serve with steamed rice.