Slow Cooked Asian Beef Stew

Slow Cooked Asian Beef Stew

This aromatic Asian beef stew is the ultimate comfort food. Serve over steamed rice and garnish with Thai basil leaves.

  • Serves4
  • Preparation Time15 mins
  • Cooking Time6 hours

Nutrition per serving

  • Energy742 Kcals
  • Protein53.8g
  • Carbohydrates89.6g
  • Sugars20.2g
  • Fat21.5g
  • Saturated Fat5.6g
  • Salt3.2g


  • 800g braising steak, cubed
  • 3 tbsp Kikkoman soy sauce
  • 3 garlic cloves, minced
  • 1 tbsp palm sugar or dark brown sugar
  • 2 tsp five spice powder
  • 1 tsp ground pepper
  • 2 lemongrass stalks, outer leaves removed, finely chopped
  • 3 tbsp vegetable oil
  • 3 large shallots, finely chopped
  • 3 carrots, peeled and cubed
  • 400g butternut squash, cubed
  • 2 green chillies, deseeded and sliced
  • 4 large tomatoes, deseeded and chopped
  • 2 tbsp tomato paste
  • 250 ml beef stock
  • 2 star anise
  • 2 cinnamon sticks
  • 2 tsp cornflour diluted in 1 tbsp cold water
  • Thai basil leaves to garnish
  • green and red chilli, sliced, to garnish
  • steamed rice, to serve


Put the beef in a bowl and add the soy sauce, minced garlic, sugar, five spice powder, pepper, and lemongrass. Mix to combine, cover and leave to marinate for an hour.

Heat 2 tbsp of oil in a non-stick frying pan and brown the beef, in batches, until nicely coloured. Transfer to the slow cooker.

Wipe the pan and heat the remaining oil. Fry the shallots for 5 minutes until softened.

Stir in the carrots, squash and chillies and cook for another 5 minutes.

Add the tomatoes, tomato paste, stock, star anise, cinnamon sticks and bring to a simmer.

Transfer to the slow cooker and stir in the cornflour.

Cover and cook on low for 6 hours. Remove the cinnamon sticks and star anise.

Garnish with chillies and Thai basil and serve over steamed rice.