Mother's Braised East-West Beef Stew By Ken Hom

Ingredients

• 900g - 1kg beef brisket, cut into large chunks
• 2 x 400g cans of plum tomatoes, drained and chopped
• 225g onions, peeled and coarsely chopped
• 2 Tbsp finely chopped garlic
• 3 Tbsp Lee Kum Kee Plum Sauce
• 2 Tbsp Lee Kum Kee Premium Light Soy Sauce
• 2 Tbsp Lee Kum Kee Hoisin Sauce
• 3 Tbsp Shaoxing rice wine or dry sherry
• 1 Tbsp olive oil
• 1 Tbsp groundnut oil
• Zest from 1 lemon
• Salt and freshly ground black pepper to taste
• 450g carrots, peeled and cut into large chunks
• 450g turnips, peeled and cut into large chunks
• 225g new potatoes, peeled and cut into large chunks
• Small handful of olives