Vietnamese Beef, Maple and Coconut Stew

For the stew:

• 4 garlic cloves
• 3 red onions
• 1 tbsp vegetable oil
• 2 sticks of lemongrass
• 4 star anise
• 1kg beef shin
• 1-2 tsp dried chilli flakes
• 2 tsp ground cinnamon
• 1 tsp ground turmeric
• 2 tbsp tomato purée
• 1 1/2 cups beef stock
• 1 1/2 cups coconut milk
• 2 ripe tomatoes
• 2 tbsp fish sauce
• 2 tbsp pure maple syrup (preferably amber syrup for its rich taste)

To serve:

• 1/2 bunch fresh mint
• 1/2 bunch fresh basil
• 2 limes
• Steamed rice

1. Preheat your oven to 150C. Peel and finely slice the garlic and peel the onions and slice into thin wedges
2. Place a large casserole pot or saucepan on a medium low heat and add the garlic and onions with a couple of tablespoons of vegetable oil
3. Crush the lemongrass a little in a pestle and mortar and add along with the star anise. Fry for 5 minutes
4. Cut the beef into 3-4cm chunks, removing any large bits of fat or sinew and toss with the chilli flakes, cinnamon, turmeric and a good pinch of salt and pepper until well coated, then add to the pan and fry for 5 mins until browned
5. Stir in the tomato purée, then pour in the stock and coconut milk. Chop the tomatoes and add to the pan, along with the fish sauce and the maple syrup. Bring to the boil, cover with the lid and place in the oven to cook for 2 hours or until the beef is tender
6. Turn your oven up to 180C, remove the lid and cook for a further 30 minutes, until rich and creamy
7. Serve the beef over hot steamed rice and garnish with freshly torn basil, mint and lime wedges for squeezing over