As the weather turns it is great to have a stew to hand and this stew livens up cheap cuts of meat with fragrant spices and gives a nod to Asian influences.
Serve with plenty of rice to soak up the juices and some steamed or stir fried pak choy on the side.
When stewing, look for meat marbled with good streaks of fat and sinew throughout – these will break down during slow cooking and give you the most tender meat. If you can get it, ox cheek is fantastic value and rich in flavour – also perfect for this dish.
The stew keeps in the fridge well for 3 days and freezes very well for a month. Make double and freeze half. Add a little bit of water or beef stock when reheating.