Authentic Asian Sauces
Hunters Beef Stew with Layered Potatoes
What you’ll need
Ingredients
- 2 Tbsp Olive oil
- 25g Butter
- 1 Red onion, chopped
- 2 Celery sticks, chopped
- 1 Carrot, chopped
- 650g Stewing steak, cut into cubes
- 2 Tbsp English mustard
- 3 Peeled tomatoes, diced
- 1kg Large peeled potatoes sliced thin through the round, kept in cold water
- Salt and pepper
Sauce Mix
- 4 Tbsp Lee Kum Kee (Professional) Gluten Free Oyster Sauce
- 100ml Red wine
- 250ml Warm beef stock
Made with
Lee Kum Kee products
How to make it
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Preheat the oven to 180°C.
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Heat the oil and butter in a 4L casserole dish, add the onion, celery and carrot. Cook at low heat for about 15 minutes to release all of the sweetness from the vegetables.
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Add the meat and turn up the heat slightly, cook until browned all over.
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Add the liquid, oyster sauce, mustard and tomatoes, and bring to the boil. Take off the heat when boiled and lay the sliced potatoes over the top, season each layer with a little of salt and pepper.
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Place the casserole dish into the oven and cook for one hour. The potatoes should be golden brown on top and cooked through.