Braised East-West beef stew

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This simple one-pot beef stew combines flavours from Chinese cookery with European ingredients such as olives, tomatoes and potatoes. The result is a warming, crowd-pleasing and satisfying dish that's sweetened thanks to the addition of plum and hoisin sauce.

First published in 2019





Blanch the beef for 10 minutes in boiling water then drain well in a colander and pat dry with paper towels
Heat the oil in a wok or heavy casserole pot over a moderate heat and add the onions, garlic and lemon peel. Once slightly soft, add the beef
Add the soy sauce, Shaoxing wine (or sherry), hoisin sauce, plum sauce and tomatoes
Bring the mixture to a boil then add the carrots, turnips, and potatoes and lower the heat. Cover and simmer for 1½ hours, or until the beef is tender. Skim the fat from the surface from time to time
Add the olives and heat them through. Skim off any surface fat and serve at once with plain rice on the side

Beloved all over the world as the gentle, smiling face of Chinese cookery, Ken Hom has graced our screens for decades and helped demystify one of the world's oldest and most complex food cultures

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