Slow-Braised Chinese Beef One-Pot

Preheat your oven to 150°C (130°C fan/Gas 2). Heat 2 tablespoons of olive oil in a large, ovenproof casserole dish. Sauté the sliced garlic, shredded ginger, spring onions, and red chilli for about 3 minutes until they are soft and aromatic. Transfer the mixture to a plate and set aside.

Toss the beef chunks in the seasoned flour until well coated. Add another tablespoon of oil to the casserole dish and brown the meat in batches over high heat. Add the remaining oil if the pan becomes too dry. Each batch should take about 5 minutes to develop a deep brown crust.

Return the sautéed ginger and onion mixture to the pan with the beef. Stir in the Chinese five-spice powder and star anise, frying for 1 minute until fragrant. Add the muscovado sugar, then pour in the Chinese cooking wine or sherry, scraping the bottom of the pan to release any flavorful browned bits.

Pour in the dark soy sauce and beef stock. Bring the liquid to a gentle simmer, then cover the dish with a tight-fitting lid. Transfer to the oven and cook for 4 hours, stirring halfway through. If using a slow cooker, cook on low for 6 hours. The meat is ready when it is fork-tender and the connective tissues have melted away.