Tamarind beef & mushroom casserole

Name: Tamarind beef & mushroom casserole
Prep time: 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 2 tbsp sunflower oil; 400 g essential Waitrose British beef diced braising steak; 560 g Cooks’ Ingredients casserole vegetables; 4 garlic cloves, thinly sliced; 2 red chillies, halved lengthways; 1 tbsp grated fresh ginger; 100 g Cooks’ Ingredients Tamarind Paste; 1 tbsp soy sauce; 1 tbsp light brown muscovado sugar; 400 ml beef stock, hot; 250 g chestnut mushrooms, halved; Coriander leaves, to serve; cooked rice, to serve

A warming and hearty beef stew, elevated with aromatic ginger, chilli and soy.

4.5 out of 5 stars(9) Rate this recipe

Serves4
CourseMain meal
Prepare15 mins
Cook2 hrs
Total time2 hrs 15 mins

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2 tbsp sunflower oil
400g essential Waitrose British beef diced braising steak
560g Cooks’ Ingredients casserole vegetables
4 garlic cloves, thinly sliced
2 red chillies, halved lengthways
1 tbsp grated fresh ginger
100g Cooks’ Ingredients Tamarind Paste
1 tbsp soy sauce
1 tbsp light brown muscovado sugar
400ml beef stock, hot
250g chestnut mushrooms, halved
Coriander leaves, to serve
cooked rice, to serve

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.
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.
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.