Bo Kho (Spicy Beef Stew)

Ingredients:

1kg stewing beef, sliced into large cubes
6 tbsp groundnut oil (or other cooking oil)
1 large onion, finely chopped
2 tbsp sugar
1 stalk of lemongrass, bruised
100g carrots, chopped into large pieces
2 tbsp annatto seeds
5 garlic cloves, finely chopped
1 tbsp curry powder (cari)
2 whole star anise
1 tbsp salt
250ml lager-style beer
1 cinnamon stick
2 red chillies, finely sliced
6 tbsp mint leaves, finely shredded

Method:

In a wok, heat half the oil with the annatto seeds and stir-fry until the oil is coloured red from the seeds. Pour into a bowl and set aside to cool then strain the oil free of the seeds.

Combine half this annatto seed oil in a bowl with the onion, half the garlic, salt and sugar. Stir to combine then add the beef and toss to coat. Cover the bowl and set aside to marinate for 40 minutes.

Heat the remaining annatto seed oil in a wok and use to fry the remaining garlic for about 1 minute, or until just soft. Scatter over the curry powder and stir to combine then add the beer and the beef marinade.

Now add the cubes of beef along with the star anise, lemongrass, star anise and cinnamon. Thin the stock with 200ml water and bring the mixture to a boil. Reduce to a simmer, cover the pan and cook gently for about 35 minutes, or until the beef is nearly tender. Add the carrots and cook for about 5 minutes more, or until just tender.

Turn the stew into a serving dish, garnish with the mint leaves and sliced red chillies and serve.