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


  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.