Asian-style Beef Stew

1. Season the beef with salt & ground black pepper.
2. Slice the shallots thinly. Finely chop the chilli, bash the lemongrass stalk with a rolling pin, and finely chop another lemongrass stalk (remove the tough outer part first).
3. Get the lime leaves (or the zest of 1 lime) and star anise, and measure the fish sauce. Make the vegetable stock from a stock cube.
4. Preheat oven to 150°C.
5. In an ovenproof dish with a lid, add the oil and heat to medium on the hob.
6. Add the beef and cook until it’s nicely browned. Remove the beef with a slotted spoon.
7. Add the shallot, chilli, and chopped lemongrass, and cook for 1 minute until fragrant.
8. Add the beef back in and mix everything together.
9. Add the stock, lime leaves, star anise, fish sauce, and whole lemongrass stalk, and stir well.
10. Pop the lid on and transfer to the preheated oven for 75 minutes.
11. Remove from the oven and add a squeeze of lime juice, then return to the oven for a further 15 minutes.
12. Before serving, garnish with finely chopped coriander (optional) and enjoy.

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