Eurasian Beef Smore (A Heritage Recipe)
Eurasian Beef Smore is a delicious thick and dark rich beef stew from the Eurasian community in Singapore and Malaysia. It has a European base, with Asian flavourings.
Ingredients
- 500 g stewing beef diced to slightly bigger than bitesized pieces
- 2 Tbsp vegetable oil
- 1 Tbsp plain flour (all purpose)
- 1 litre half strength beef stock 1 litre water + 1 stockpot or stock cube
- 1 Tbsp sundried tomato paste
- salt if needed
Aromatics, Vegetables and Herbs
- 2 large onions
- 4 cloves garlic
- 7.5 cm ginger, julienned (in strips)
- 1 large carrot
- 1 celery
- 1 leek
- 200 g cabbage
- 2 tomatoes
- 4 medium potatoes
Spices
- 2 cloves
- 1 cinnamon stick
- 1 star anise
- ½ tsp black peppercorns
Marinade
- 1 Tbsp dark soy sauce
- 1 Tbsp kicap manis
- 1 Tbsp light soy sauce
- 2 tsp clear vinegar
- 1 Tbsp Dijon mustard
- generous amount of freshly ground black pepper
To Finish
- freshly ground black pepper
- a few stalks fresh coriander leaves (cilantro) chopped
- some salted butter
Instructions
Prep Work
- Marinade the beef with all the ingredients for at least 30 minutes.If you have time, do it for longer, even overnight. If you are keeping it overnight, cover and place in the fridge. The next day bring it our before you start chopping things up, to bring it to room temperature.500 g stewing beef, 1 Tbsp dark soy sauce, 1 Tbsp kicap manis, 1 Tbsp light soy sauce, 2 tsp clear vinegar, 1 Tbsp Dijon mustard, freshly ground black pepper
- Peel and quarter the onions. Peel and slice the ginger into matchsticks. Peel and slice the garlic widthwise. You can also finely chop or mince the garlic.2 large onions, 4 cloves garlic, 7.5 cm ginger, julienned (in strips)
- Cut the celery, leek and carrot into 2.5 cm (1") thickness.Quarter the potatoes, and thinly slice the cabbage.Quarter the tomatoes.1 large carrot, 1 celery, 1 leek, 2 tomatoes, 4 medium potatoes, 200 g cabbage
Let's get Cooking
- Heat the oil in a casserole dish or large saucepan on medium heat, and fry the cinnamon stick, star anise and cloves for 30 seconds.2 Tbsp vegetable oil, 2 cloves, 1 cinnamon stick, 1 star anise
- Add the onion and fry for 2 minutes, followed with the garlic and ginger, and frying for just 30 seconds.
- Add the beef, along with any marinade in the bowl and stir well to mix.
- Add the flour and stir thoroughly.1 Tbsp plain flour (all purpose)
- Tip in the carrot, celery and leek. Stir thoroughly to coat with meat juices.If you like your vegetables less cooked, add them with the potatoes, below.
- Now add the stock, sundried tomato paste and black peppercorns. Stir and bring to boil.1 litre half strength beef stock, 1 Tbsp sundried tomato paste, ½ tsp black peppercorns
- Cover and leave to simmer for 1 hour on the lowest heat.Check at the end of the hour to see if your beef is cooked. It should be just about done. If it's still pretty tough, cook it for another 30 minutes.
- Add the potatoes and cabbage, bring to boil and cook until the potatoes are done, about 30 minutes, by which time, the beef will be beautifully tender.
- Check seasoning and add salt if necessary. Tip in the tomatoes, stir and turn the heat off.salt
Serving
- Serve with lots of black pepper, a dollop of butter and the chopped coriander leaves (cilantro).generous amount of freshly ground black pepper, a few stalks fresh coriander leaves (cilantro), some salted butter
Nutrition
Calories: 376kcalCarbohydrates: 42gProtein: 26gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 52mgSodium: 905mgPotassium: 1505mgFiber: 6gSugar: 9gVitamin A: 2443IUVitamin C: 52mgCalcium: 91mgIron: 4mg
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