Asian beef stew

Asian beef stew

Total: 2 hr 5 Min. | Active: 20 Min.
Nutritional value / people: 369 kcal
, Fat: 18 g
, Carbohydrate: 8 g
, Protein: 44 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


800 g beef ragout
1 tbsp white flour
1 tsp salt
a little pepper
a little sesame oil


2 spring onions incl. green parts, cut into thin rings, reserving the green parts
2 garlic cloves, finely chopped
2 sticks lemongrass, core finely chopped
2 cm ginger, finely chopped
1 cinnamon stick
1 star anise
3 dl veal stock or meat bouillon
1 lime, use only half of the juice
½ bunch Thai basil, torn into pieces
50 g salted peanuts, roughly chopped
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How it's done

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Pat the meat dry, dust in flour, season. Heat the oil in a frying pan, brown the meat in batches for 3 mins. on each side, remove, reduce the heat.


Sauté the onions and all the other ingredients up to and including the star anise in the same frying pan for approx. 5 mins., pour in the stock, bring to the boil. Reduce the heat, return the meat to the pan, cover and leave to braise on a low heat for approx. 1 ¾ hours. Remove the pan from the heat. Stir in the lime juice, and scatter over the Thai basil, peanuts, and reserved spring onion greens.

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