Beef and Root Vegetable Stew
This recipe uses beef chuck. However, if you prefer a different cut, like rump or shin, or even replacing the beef with lamb, you can. The longer this dish is cookes, the more the flavourful it is.
2 star anise
1 cinnamon stick (about 3 inches long)
4 red onions, peeled, 2 quartered and 2 left whole
1 tablespoon thick black soy sauce
2 tablespoons canola oil
1kg beef chuck, cubed
500ml water or vegetable stock
200g carrots, peeled, and cut into 2 inch rounds 200g parsnips, peeled, and cut into 2 inch lengths 4 potatoes, peeled, and halved
150g fresh shiitake mushrooms, halved
150g celery, peeled, and cut into 2 inch lengths Himalayan rock salt to taste
Distilled or rice wine vinegar to taste
- In a non-stick pan, dry fry the cloves, star anise and cinnamon stick till fragrant. Then, remove and blitz in a spice grinder till fine.
- Place the 2 whole onions in a blender and pulse until you get a puree. Add this to the ground spice mixture. Add the black soy sauce and mix well.
- In a non-stick pan, heat the canola oil over a medium flame. When hot, add in the spice mixture and stir-fry for 6 to 8 minutes. Add the beef and the 2 quartered onions and cook for 15 minutes. Then, add the water or stock and continue cooking for 45 minutes, stirring frequently.
- Next, add the carrots and parsnips, and cook for 10 minutes, before adding in the potatoes. Cook for a further 15 minutes, then add the shiitake and celery. Cook till the meat is done. Do not add the salt or vinegar if the meat is still firm. If the vegetables are done before the meat is, then remove the vegetables first and continue with cooking the meat till it is tender, only then adding the salt and vinegar to taste.
- To serve, ladle the stew into a serving bowl and serve with white rice.