Heat the 1 tbsp of the oil in a dutch oven or large, heavy-based pan. Dredge the chunks of beef in the flour, salt and pepper and fry one third of the beef for 5-6 minutes until golden brown all over. Remove from the pan and place in a bowl. Repeat twice more, until all the beef is seared.
3 tbsp vegetable oil, 2 kg (4.4 lbs) braising beef, 5 tbsp plain (all-purpose) flour, ½ tsp salt, ½ tsp pepper
Add the onions to the pan and cook on a low heat for a 5 minutes. If the onions are starting to catch (due to crispy bits left in the pan from the beef) add a tablespoon or two of water. Add in the garlic, ginger and five spice and stir though for 30 seconds.
2 large onions, 6 cloves garlic, 2 tbsp minced fresh ginger, 1 tsp Chinese five spice
Add the beef back to the pan, along with 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.
1 litre (33.8 fl oz) beef stock, 120 ml (½ cup) dark soy sauce, 2 tbsp soft brown sugar, 30 button mushrooms
Serve with boiled rice and top with chilli flakes if you like, and some thinly sliced spring onions. I like to serve this with some green veg too - such as stir-fried broccoli or bok choy.
1 tsp chilli flakes, sliced spring onions, boiled rice
Notes
Nutrition info is for one serving of this recipe, and does not include serving suggestions of rice or green veg.