Ingredients
- 500g beef, diced
- 1 tbsp flour
- salt and pepper to taste
- 2 tbsp olive oil
- 1 tbsp butter
- 1 onion, cut into wedges
- 2 cloves garlic, diced
- 1 thumb of ginger, chopped
- 1 tbsp oyster sauce
- 50ml soy sauce
- 100ml red wine
- 1 tbsp balsamic vinegar
- 1 tbsp brown sugar
- 250g mushrooms chopped
- 250ml beef stock
Method
- Preheat oven to 160C fan bake
- Toss the meat in seasoned flour. Shake off any excess
- Add 4 tbsp of oil to large frying pan, brown the diced beef in batches then set aside (the beef shouldn’t be cooked all the way through)
- On low heat, add remaining oil, butter, onion, garlic and ginger to pan. Put a lid on the pan and slowly heat, stir regularly until onions become transparent
- Transfer contents to a casserole dish
- Add the oyster sauce and soy sauce to the dish, followed by the beef
- Stir to cover the beef with the sauce
- Add red wine, balsamic vinegar, sugar, stock and mushrooms, stir through
- Cover dish (make sure it is nice and sealed
- Bake for 2 – 3 hours