Miso Beef and Vegetables
Miso Beef and Vegetables



  • 2 tbsp oil
  • 1.2kg beef shin, cut into 3cm chunks
  • 2 onions, cut into wedges
  • 2 chopped celery stalks
  • 4 chopped garlic cloves
  • 4cm piece of ginger, cut into matchsticks
  • 1 red chilli
  • 3 star anise
  • 1 cinnamon stick
  • 1 tbsp tomato puree
  • 2 tbsp miso paste
  • 400ml tin of coconut milk
  • 500ml beef stock
  • 2 tbsp soy sauce
  • 700g butternut squash, cut into 3cm chunks
  • Brown the beef for 10 mins in a casserole with the oil, then add the onions, celery, ginger and garlic. Fry on a low heat for 10 mins, then add the chilli, cinnamon and star anise. Stir in the miso and tomato pastes, fry for a couple of mins, then stir in the stock and coconut milk. Season well.
  • Heat the oven to 170C. Add the soy sauce sauce to the casserole and bring up to a simmer. Cover the pot with a lid and transfer to the oven for 75 mins, then stir in the squash and cook - covered - for another hour. Remove the lid, cook for 15 mins more to reduce the sauce, and then serve with a heap of brown rice and some coriander leaves. Yum!
3 hrs
6 serving

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