Succulent chunks of braising steak are slowly cooked with ginger wine and Orange juice in this warming winter stew.

  • Preparation time: 20 minutes
  • Cooking time: 150 minutes
  • Total time: 2 hours 50 minutes

Serves: 6


  • 2 star anise
  • 2 tbsp sunflower oil
  • 1.5kg diced braising steak
  • 150mL Orange juice
  • 18 shallots, peeled
  • 4 tbsp plain flour
  • 450ml Stone’s Original Green Ginger Wine
  • 150ml beef stock


  1. Preheat the oven to 150°C, gas mark 2. Heat 1 tablespoon of the oil in a large ovenproof casserole dish with a lid. Add the beef in 2-3 batches and cook until lightly browned. Transfer to a plate and set aside.
  2. In the same casserole dish, heat the remaining oil, add the shallots and cook for 3-4 minutes until lightly browned. Stir in the flour and cook for 1-2 minutes. Pour in the ginger wine, stirring to loosen any sticky bits from the base of the dish, bring to the boil then add the stock. Return the beef to the dish with any juices and add the orange juice. Stir in the star anise and season.
  3. Cover the casserole with the lid and place in the oven for 1 hour. Remove the lid and continue cooking for a further hour, stirring occasionally, until the beef is tender. Serve with creamy mashed potato and green beans.

Cook’s tips

This stew can be made the day before or cooked then frozen in an airtight container. Thaw overnight in the fridge and reheat in the oven or on the hob until piping hot.