Miso Beef and Squash Stew
This is a take on a British classic - the beef stew. But forget the usual suspects, this one has miso, ginger, chilli and coconut milk for an Asian flavour sensation!
The miso, squash and coconut milk bring sweetness which is needed to cut through the chilli heat and saltiness of soy sauce. The beef is meltingly tender: it falls apart at the glance of a spoon. There's also a slight twist of aniseed with fennel and star anise, which add a bit of extra background flavour. This is a great weekend dish as it ticks away in the oven for a few hours.
Miso Beef and Squash Stew
Serves 6
2 tbsp vegetable oil
1.2kg British beef shin, cut into 3-4cm chunks
2 onions, cut into wedges
1 fennel bulb, trimmed and finely chopped
6 garlic cloves, finely chopped
4cm piece fresh ginger, finely chopped
2 fresh red chillies, finely chopped
3 star anise
1 tbsp tomato purée
2 tbsp miso paste
400ml tin coconut milk
500ml good quality beef stock
2 tbsp soy sauce
700g butternut squash or sweet potato, cut into 3-4cm chunks
sea salt and freshly ground black pepper
Heat half the vegetable oil in the casserole/pan over a medium heat and add half the beef. Fry for about 10 minutes, turning occasionally, until browned. Remove and set aside, then repeat with the rest of the oil and the remaining meat.
Return all the browned beef to the pan with any juices, then add the onions, fennel, garlic, ginger and chilli. Turn the heat. Add the star anise to the pan then stir in the tomato purée and miso paste. Fry for a few minutes, then add the coconut milk and stock.
Heat the oven to 170°C/150°C fan/ gas 3½. Season the beef mixture well with pepper and a little salt, add the soy sauce and turn up the heat to bring to the boil. Cover with the lid and transfer to the oven to cook for 1½ hours. When the time is up, stir in the squash/sweet potato, replace the lid, then cook for another hour until the meat is tender and falling apart.
Remove the lid, turn up the heat to 200ºC/180ºC fan/gas 6 and cook for 15 minutes more to reduce the sauce. Serve the stew with fluffy basmati rice or flatbreads and lime wedges for squeezing.
The miso, squash and coconut milk bring sweetness which is needed to cut through the chilli heat and saltiness of soy sauce. The beef is meltingly tender: it falls apart at the glance of a spoon. There's also a slight twist of aniseed with fennel and star anise, which add a bit of extra background flavour. This is a great weekend dish as it ticks away in the oven for a few hours.
Miso Beef and Squash Stew
Serves 6
2 tbsp vegetable oil
1.2kg British beef shin, cut into 3-4cm chunks
2 onions, cut into wedges
1 fennel bulb, trimmed and finely chopped
6 garlic cloves, finely chopped
4cm piece fresh ginger, finely chopped
2 fresh red chillies, finely chopped
3 star anise
1 tbsp tomato purée
2 tbsp miso paste
400ml tin coconut milk
500ml good quality beef stock
2 tbsp soy sauce
700g butternut squash or sweet potato, cut into 3-4cm chunks
sea salt and freshly ground black pepper
Heat half the vegetable oil in the casserole/pan over a medium heat and add half the beef. Fry for about 10 minutes, turning occasionally, until browned. Remove and set aside, then repeat with the rest of the oil and the remaining meat.
Return all the browned beef to the pan with any juices, then add the onions, fennel, garlic, ginger and chilli. Turn the heat. Add the star anise to the pan then stir in the tomato purée and miso paste. Fry for a few minutes, then add the coconut milk and stock.
Heat the oven to 170°C/150°C fan/ gas 3½. Season the beef mixture well with pepper and a little salt, add the soy sauce and turn up the heat to bring to the boil. Cover with the lid and transfer to the oven to cook for 1½ hours. When the time is up, stir in the squash/sweet potato, replace the lid, then cook for another hour until the meat is tender and falling apart.
Remove the lid, turn up the heat to 200ºC/180ºC fan/gas 6 and cook for 15 minutes more to reduce the sauce. Serve the stew with fluffy basmati rice or flatbreads and lime wedges for squeezing.
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