Sczhuan Beef Stew

We had this on Chinese New Year - as part of a feast cooked by my fabulous mother in law!

Sczhuan Beef Stew Serves 4-6

2 cloves of garlic, crushed

2.5cm inch ginger, peeled and sliced

1 red chilli, deseeded and chopped

1 onion, sliced

2 medium carrots, cut into thin slices

1kg braising beef

1 lt veg stock (made with 2 stock cubes)

2 tbsp chilli bean paste

1 tbsp light soy sauce

1 tsp dark soy sauce

2 tsp brown sugar

2 tbsp cornflour blended with 2 tbsp cold water

1 spring onion,

1 small handful of fresh coriander, sliced

Serve with rice/egg fried rice or noodles for extra points!

1. Pull all the ingredients except the blended cornflour, spring onion and coriander into a large pan and bring to the boil. Turn the heat down to low, cover the pan and simmer for 2 hours.

2. Once it's cooked, thicken the broth by stirring in the blended cornflour

3. Garnish with the spring onion and coriander and serve with rice or noodles.