Miso Beef and Vegetables
Back home
1 min read

Miso Beef and Vegetables

Miso Beef and Vegetables

Ingredients

Method

  • 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

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box