Oven Baked Japanese-Style Beef Stew With Cauliflower Rice

Before you begin...

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Now, let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Heat a large, wide-based hob-safe oven-proof casserole dish with a matching lid with a generous drizzle of vegetable oil over a high heat

Add your diced beef to the dish with 1 tbsp [1 1/2 tbsp] [2 tbsp] flour, stir it all together, and cook for 2-3 min or until lightly browned all over

While the beef is browning, peel and chop your brown onion[s] into wedges

Top, tail and slice your carrot[s] into discs (no need to peel!)

Peel and chop your potato[es] (skin on) into bite-sized pieces

Crush your garlic open by squashing with the side of a knife and discard the skin

Add the onion wedges to the dish with the chopped carrot, chopped potatoes and crushed garlic and stir it all together

Add your beef stock mix, 400ml [550ml] [700ml] boiled water and a pinch of salt and pepper and give everything a good mix up

Cover with the lid and put the dish in the oven for an initial 55 min

Use this time to clear up, set the table, have a cup of tea or simply chill!

Once the stew has been cooking for 25 min, reboil a kettle and add your white long grain rice and cauliflower rice to a pot with a lid with 110ml [175ml] [225ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

After an initial 55 min, add your mirin, soy sauce, ginger paste and sweet pea pods to the stew

Stir it all together, cover with the lid and return to the oven for a final 5 min or until the sweet pea pods are tender with a slight bite – this is your oven baked Japanese-style beef stew