Spicy beef stew with liquorice

Estimated reading time: 3 minutes

Spicy Beef Stew with Licorice (Indonesian Inspired)

Dive into the rich flavours of Indonesian cuisine with this spicy beef stew with liquorice. A unique combination where tender, slow-cooked beef meets the warmth of red pepper and the surprising, liquorice-like touch of liquorice. Thanks to spices such as five-spice powder, star anise and bay leaf, this stew recipe gets a deep, complex flavour that develops over hours. Perfect for a cold day, served with white rice. A patient dish that will surprise your taste buds!

This is a recipe inspired by the rich and varied Indian cuisine. We use many different spices in this recipe, such as cinnamon, cardamom, cumin and turmeric. And because it is a stew, all these spices can release their aroma into the meat and sauce for hours, giving them a deep and complex flavor. The spicy part of this sauce is due to the use of red pepper, which is also common in Indian cuisine. If you also want the children to eat with you, you may not be able to put it in, or just add a small piece for some extra spice. This stew also contains licorice, which gives a sweet and licorice-like taste. beef stew and beef stew recipe

Liquorice is made from the root of the licorice plant, which grows mainly in southern Europe and Asia. Beef stew and bay leaf are also ingredients that are often used in making licorice. Laurel is an evergreen tree that can live up to 100 years. The leaves have an aromatic and bitter taste that goes well with meat dishes. We're going to get started quickly with this spicy beef stew with licorice! A delicious pot of stew that makes your mouth water.

Step-by-step preparation of the recipe

Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.

Spicy beef stew with liquorice

This is a recipe inspired by Indian cuisine. We use a lot of different spices in this recipe. And because it's a stew, all these spices can impart their aroma to the meat and sauce for hours.

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Hallway: Main dish

Kitchen: Indonesian

Keyword: beef stew

Preparation time: 10 minutes minutes

Preparation time: 4 hours hours

Total time: 4 hours hours 10 minutes minutes

Servings: 4 people

Author: Francine

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You need:

casserole

Ingredients:

1x2x3x

• 1'' Kg stew (e.g. ribs) - in cubes of 2 by 2 cm
• 1 Spanish / chili pepper - cut in rings
• 3 large white onions - in half rings
• 2 large beef tomatoes - in cubes
• 2 toes Garlic - XNUMX onion - shredded
• 300 gram rice

From the stock / spice cabinet:

• 1 cube of beef stock
• salt
• peper
• 3 el 5 spices Chinese herbs - (level spoons)
• 1 sprig of liquorice - or slices from the toko
• 1 star anise
• 2 bay leaves

Nice and easy: click on the logo of your favorite supermarket to add the ingredients.

And this is how you make it:

• First cut the meat into coarse blocks, sprinkle the three level tablespoons of 5spices over it and some salt and pepper. Let it marinate for a while until use.
• Peel the onions and cut them in half and then into half rings. Clean the beef tomatoes and cut them into cubes. Cut the red pepper into small rings.
• Take a frying pan and add some wok oil. (This one is a bit spicier). Then brown the meat all over. Then add the onions and fry for 5 minutes. Then add the tomatoes, the chopped garlic cloves and a few rings of red pepper.
• Add the star anise and bay leaves to the pan. Crumble the stock cube over it. Pour in enough lukewarm water to just cover the meat. Add the liquorice stick. Bring to the boil, then turn the heat down, put the lid on the pan and let the beef stew simmer gently for at least 4 hours, or until the meat is buttery tender. Check occasionally to see if there is enough liquid in the pan and add a dash of warm water if necessary.
• When after 4 hours of stewing the meat has become completely soft and your whole kitchen smells wonderfully of herbs, you cook the rice. Remove the licorice stick and bay leaves from the stew.
• When the rice is cooked, scoop it into a bowl and then add the beef stew. Is the stew sauce too thin for your liking? Make a paste of 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this into the hot stew and let it simmer gently for another 1-2 minutes until the sauce thickens.
• Garnish the dish with some sliced ​​spring onion and red pepper rings and kroepoek.
• Delicious bites!

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