Soy, sweet potato and beef stew
September 20, 2016
Peter Penguin says...
- 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
- 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.
- 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.
- 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.
- 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.
- Add the beef shin, soy 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.
- Remove the lid and add the sweet potatoes. Simmer for a further 45 minutes until the potatoes are just tender.
- Serve with rice or crusty bread.