750 g beef chuck steak, fat trimmed and diced into 3cm pieces
1 onion, thinly sliced
1 tbsp jarred crushed garlic
1 tbsp grated ginger
1 tsp Chinese five spice
3 whole star anise
2 tbsp fish sauce
400 g canned crushed tomatoes
2 cups beef stock
500 g pumpkin, cut into 2cm cubes
480 g canned roasted red peppers in brine, drained and chopped
250 g cherry tomatoes
2 cups green beans, trimmed
- Heat 1 tablespoon oil in a large heavy-based flameproof casserole dish (cast-iron if possible) over high heat. Season beef with pepper and working in 2 batches, brown beef for 4-5 min. Transfer to a plate and set aside.
- Reduce heat to medium, then add the onion, garlic and ginger to the pan. Cook, for 2-3 min, stirring often. Stir in the five-spice powder, then add the star anise and fish sauce, cook stirring for 1 min.
- Add the tomatoes and stock, then return the beef to the pan. Bring to a simmer, cover and cook over medium-low heat for 1 hr, stirring occasionally. Add pumpkin, cover again and cook for a further 20 min or until tender.
- Add the roasted red peppers, cherry tomatoes and trimmed beans. Cook uncovered for a further 5-8 min or until tomatoes and beans are just tender. Remove and discard star anise. Season with lime juice if desired and serve garnished with coriander sprigs.