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16 Oct 2017

​Tamarind beef & mushroom casserole

​Preparation time:15 minutes
Cooking time:2 hours
Total time:2 hours 15 minutes   

Serves: 4


2 tbsp sunflower oil
400g pack essential Waitrose British Beef Diced Braising Steak
550g pack Cooks’ Ingredients Casserole Vegetables
4 cloves garlic, thinly sliced
2 red chillies, halved lengthways
1 tbsp grated fresh ginger
100g jar Cooks’ Ingredients Tamarind Paste
1 tbsp soy sauce
1 tbsp light brown muscovado sugar
400ml beef stock, hot
250g chestnut mushrooms, halved
Coriander leaves and cooked rice, to serve


1. Preheat the oven to 200°C, gas mark 6. Heat the oil in a large flame and ovenproof casserole dish. Cook the steak for 5 minutes until nicely browned then, with a slotted spoon, transfer to a plate. Add the vegetables to the hot pan and cook for 5 minutes then add the garlic, chilli and ginger, and cook for a further 1 minute. 

2. Return the meat to the pan with any resting juices and stir in the tamarind paste, soy sauce, sugar and stock. Bring to a simmer, cover then transfer to the oven and cook for 1½ hours.

3. Stir in the mushrooms and return to the oven for a further 20 minutes until the beef and vegetables are very tender. Serve with the rice and a sprinkling of coriander leaves.

Cook’s tip
For a lightly spiced flavour, add a couple of star anise or a teaspoon of Chinese five spice in with the stock.


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