Chinese Beef Curry

Instructions

Preheat the oven to 160C/325F (fan).

Add the chunks of beef to a bowl with the flour, salt and pepper and toss together to coat.

Heat the oil in a dutch oven or large, heavy-based pan over a medium-high heat. When hot, add the beef and fry for 5-6 minutes, stirring occasionally, until golden brown all over.

Turn the heat down to low and add the onion to the pan. Cook for 5 minutes, stirring occasionally, until the onion starts to soften.

Add in the garlic, ginger and five spice and stir though for 30 seconds.

Add the beef stock, soy sauce, brown sugar and the mushrooms. Bring to the boil, stirring a few times to release any remaining crispy bits from the bottom of the pan.

Place a lid on the pan and cook in the oven for 3-4 hours stirring a couple of times during cooking - until the meat begins to fall apart. You can add a little more water or beef stock if it starts to look too dry. Alternatively you could transfer to a slow cooker and cook on high for 5-6 hours or low for 7-8 hours, or, you could cook on a low heat, on the hob, with the lid on for 2-3 hours.

Serve with rice and prawn crackers and top with chilli flakes and spring onions if you like.