Sticky date and soy beef stew

Ingredients

• 2 tbsp sunflower or vegetable oil
• 800g beef braising steak
• 2 cloves garlic
• Plain flour, for dusting
• 400g carrots, peeled and roughly chopped
• 1 large onion, finely sliced
• 1 tsp finely grated ginger
• 6 Medjool dates, pitted and chopped as finely as possible
• 2 star anise
• 4tbsp dark soy sauce
• 500ml beef or chicken stock
• 1 lime, juice

Method

1. Preheat the oven to 160°C, gas mark 3.
2. Heat 1½ tbsp oil over a high heat in a large lidded ovenproof sauté pan or flame-proof casserole dish.
3. Season the beef, dust lightly with flour and fry in batches, browning on all sides, then set aside on a plate.
4. Turn the heat down to medium, add the remaining ½ tbsp oil to the pan and fry the carrots and onion for 6-8 minutes until starting to soften.
5. Add the ginger and dates; cook for another 2 minutes.
6. Return the beef to the pan and add the star anise, soy sauce and stock, bring to the boil, then reduce to a simmer.
7. Cover the pan with the lid and transfer to the oven for 1 hour.
8. Uncover and cook for a final 1 hour, stirring every 20 minutes.
9. If the sauce is not reduced enough after being in the oven, simmer on the hob for a few minutes to thicken.
10. Stir in the lime juice and serve with mash or sticky rice and steamed greens.