Cut 900 g beef chuck across the grain into 3 cm cubes. Cut 180 g onion into wedges, chop 30 g garlic, cube 500 g eggplant and quarter 300 g mushrooms.

Ingredients

• 900 gBeef, chuck, arm pot roast, separable lean and fat, trimmed to 1/8" fat, choice, raw
• 900 gBeverages, water, tap, drinking
• 180 gOnions, raw
• 30 gGarlic, raw
• 6 gSpices, coriander seed
• 35 gSauce, fish, ready-to-serve
• 500 gEggplant, raw
• 300 gMushrooms, white, raw
• 35 gDill weed, fresh

Method

1. Cut 900 g beef chuck across the grain into 3 cm cubes. Cut 180 g onion into wedges, chop 30 g garlic, cube 500 g eggplant and quarter 300 g mushrooms.
2. Bring beef, onion, garlic, 6 g coriander, 35 g fish sauce and 900 g water to a boil. Cover and simmer gently for 80 minutes at 95 °C until the chuck is tender.
3. Add eggplant and mushrooms and braise uncovered for 15 minutes at 95 °C until eggplant is tender and the broth lightly thickens.
4. Chop 35 g dill, stir it in for the final 1 minute, and divide the stew with all its broth between four bowls.