Place the flour on a large plate and season well with salt and black pepper. Coat each of the beef ribs with the seasoned flour and shake off any excess.
Pour the sunflower oil into a large casserole dish, place on the hob and heat to medium-high. Add the beef rib in small batches and brown each rib before removing to another dish. Work through all the ribs, taking time to ensure they are all seared as this will add flavour to the finished dish. Set aside the beef trim till later.
Add a little more oil to the pan if necessary, before adding the shallots, onion, celery and carrot. Keep on a medium heat and cook gently for 5 minutes.
Once nicely golden add the mushrooms, garlic, ginger and chilli. Continue to saute for a further 2-3 minutes. Add all the dry spices to the pan and cook for a further minute, stirring the mixture to release the aromatics in the spice.
Add the sherry and red wine to the pan and allow to cook for 2 minutes to burn off the alcohol.
Add the dark and light soy sauce, beef stock pot and water to the casserole dish and stir to combine all the ingredients. Return the beef to the casserole along with any juices from the plate.
Cover the casserole with a tight-fitting lid and place in a pre-heated oven at 140CFan to cook for 5 hours, stir the casserole half way through. If the sauce is looking too thick at any stage, simply add a little more water.
Once cooked, gently remove the beef rib trim from the casserole and place on a warm plate. The beef rib will keep it's shape but handle gently as it will fall apart. Strain the remaining vegetables and gravy into a bowl using a fine sieve. Once you have all the gravy discard all the vegetables as after 5 hours cooking they have done their job and there is little taste left. The taste is in the gravy.
Return the gravy to the pan and turn up to medium high and reduce the gravy by at least half to thicken it. Once the gravy has reached the desired consistency, return the beef to the pan and heat it gently. Serve immediately.
Notes
If you really want to lift the flavour of the gravy to another level, we like to add a good glug of port and a dessert spoon of blackcurrant jelly jam. Add these when you are reducing the gravy.As with many beef dishes, this stew can be made in advance and once cooled left overnight in the fridge. The flavours will really develop if allowed to sit for 24 hours.
Nutrition Facts
spicy slow cooked beef stew
Amount Per Serving
Calories 474Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 7g44%
Cholesterol 98mg33%
Sodium 633mg28%
Potassium 1038mg30%
Carbohydrates 17g6%
Fiber 2g8%
Sugar 6g7%
Protein 35g70%
Vitamin A 1855IU37%
Vitamin C 27.9mg34%
Calcium 60mg6%
Iron 5.3mg29%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •