zoom Tamarind beef & mushroom casserole

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    Tamarind beef & mushroom casserole

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    Tamarind beef & mushroom casserole

    • Preparation time: 15 minutes
    • Cooking time: 2 hours
    • Total time: 2 hours 15 minutes 60 minutes 60 minutes 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.

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    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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