5-spice beef bourguignon recipe | Sainsbury`s Magazine

Ingredients

• 1.5kg casserole beef steak
• about 3 tbsp vegetable oil
• 1 large onion, chopped
• 3 celery sticks, cut into chunks
• 500g carrots, cut into chunks
• 3 garlic cloves, crushed
• 1½ tbsp Chinese 5-spice
• 3 tbsp plain flour
• 2 tbsp tomato purée
• 750ml full-bodied fruity red wine (such as shiraz)
• 3 star anise
• 1 beef stock cube
• 20g butter
• 1 x 300g pack chestnut mushrooms, halved or quartered if large
• 1 x 120g pack shiitake mushrooms
• 6 spring onions, finely sliced