Braised East-West beef stew

2 hours 30 minutes


  • 2 tbsp of olive oil
  • 1kg beef brisket, diced into 5cm pieces
  • 225g of onion, peeled and coarsely chopped
  • 2 tbsp of garlic, finely chopped
  • 1 lemon, zest peeled and sliced
  • 2 tbsp of light soy sauce
  • 3 tbsp of Shaoxing wine, or dry sherry
  • 2 tbsp of hoisin sauce
  • 3 tbsp of plum sauce
  • 2 400g tins of chopped tomatoes, blended
  • 450g of carrots, peeled and roughly chopped
  • 450g of turnip, peeled and roughly chopped
  • 225g of new potatoes
  • 1 handful of olives
  • salt
  • pepper


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