Asian Beef & Vegetable Casserole

• plain flour↗2 tablespoons
• casserole beef steaks, cut into 4cm pieces (such as chuck steak or gravy beef)↗1 1⁄2 kg
• olive oil↗2 tablespoons
• yellow onions (for Americans) or 1 brown onion, halved, thinly sliced (for Australians)↗1
• carrots, peeled, cut into 2cm-thick slices↗3
• whole star anise4
• fresh ginger, peeled, thinly sliced4 cm
• stalks lemongrass, pale section only, halved2
• beef stock↗500 ml
• brandy↗125 ml
• tomato paste↗90 g
• green beans, topped↗300 g
• fresh coriander leaves, to serve↗
• steamed rice, to serve

Step-by-step instructions

1. 1

   Preheat the oven to 180°C/350°-375°F/4-5 gas mark; place the flour on a plate and season with salt and pepper, add the beef and toss to coat; shake off any excess.

2. 2

   Heat half the oil in a 4L (16-cup) capacity flameproof, ovenproof casserole dish over a medium heat; add half the beef and cook for 2-3 minutes each side or until brown; transfer the cooked beef pieces to a plate; repeat with remaining oil and beef, reheating the dish between batches.

3. 3

   Add the onion and carrot to the pan and cook, stirring, for 5 minutes or until the onion is soft; add the star anise, ginger and lemon grass, and stir to combine.

4. 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. 5

   Meanwhile, cook the beans in a medium saucepan of boiling water for 3-4 minutes or until they are bright green and tender crisp; drain.

6. 6

   Add the beans to the beef mixture and stir to combine.

7. 7

   Top the beef mixture with coriander and serve with steamed rice.

8. 8

   FREEZING TIPS: Cool at the end of step 6; transfer to an airtight container; lbel, date and freeze for up to three months; thaw in the fridge overnight; reheat the oven to 180°C (see above for conversions); reheat and continue from step 7.