Soy, sweet potato and beef stew


Peter Penguin says...

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  • 1kg beef shin, cut into chunks
  • 2 onions, chopped into chunky pieces
  • 3 garlic cloves, peeled and finely chopped
  • 2 tbsp of plain flour
  • 2 tsp five-spice powder
  • 3 star anise
  • 2 red chillies, deseeded and finely chopped or 2 tsp dried chili flakes
  • 3 red peppers, deseeded and cut into chunky pieces roughly 6cm
  • 1 sweet potato, (large) or 2 medium (about 400g cubed weight), peeled and cut into 3 cm chunks
  • 2 tbsp of dark brown sugar
  • 3 tbsp of soy sauce
  • 600ml of beef stock, hot
  • 3 tbsp of vegetable oil


  1. Heat 1 tbsp of olive oil in a deep casserole pan over a high heat. Fry the pieces of beef shin until browned all over, then remove and set aside.
  2. Add a further 1 tbsp of olive oil to the pan and add the peppers in 2 batches until they begin to char, this should take about 5–6 minutes. Set aside with the beef shin.
  3. Reduce the heat to medium, add a touch more oil if needed and add the onion to the pan. Soften the onion for approximately 5 minutes, adding the garlic for the last minute.
  4. Stir through the flour, then throw in the five spice, star anise and chopped chilli. Sprinkle with the brown sugar, season with black pepper and heat through for a minute or so.
  5. Add the beef shinsoy sauce and beef stock and bring to the boil. Reduce the heat, cover, and simmer for 3 hours or until the beef is perfectly tender.
  6. Remove the lid and add the sweet potatoes. Simmer for a further 45 minutes until the potatoes are just tender.
  7. Serve with rice or crusty bread.