In a bowl, season the beef with pinch of salt, pinch of ground white pepper. Dust the beef with potato flour.
Heat a wok over high heat, add the rapeseed oil, and the beef, caramelising it in the wok caramelised on all sides.
Push the beef up the wok, add more oil, fry the garlic, ginger, chillies, shallots, onions, until golden toss all together. Add the Chinese five spice, carrots, tomatoes, water, stock, seasonings.
Cook the beef covered simmering on medium heat for 60 minutes, reduce to low heat and cook for a further 20 minutes. You will need to give the stew an occasional stir in case the ingredients at the bottom start browning as the stew reduces. You are after a thick consistency.
While the stew is on, make the beetroot dumplings.
In a food processor add the red onion, beetroot, eggs, bread, flour, sea salt and oil. Spoon out and drop directly into the bubbling stew for 10 minutes, until cooked through.
Garnish with spring onions and coriander. Serve immediately in the casserole pot.
PREP TIME 40 MINUTES | COOK TIME 90 MINUTES
And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.
