Eurasian Beef Smore

30 mins


3-4 pax

Liven up Christmas traditions and whip up our rendition of the classic Eurasian Beef Smore.

A delicious hearty stew with a blend of Asian and European flavours, this deeply-rooted Eurasian dish is one to add to your repertoire!

Meltingly tender beef, potatoes and carrots that’s enveloped in a rich, heavily spiced gravy – this slow-cooking comfort food would sure win hearts this Christmas.

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1 Cinnamon
5 Clove
3 Star Anise
4 cloves Garlic (smashed)
1 Onion
2 Celery
2 Leeks
1 Carrot
2 Tomatoes
4 Poatoes
2 tbsp Sun Dried Tomato paste
2 tbsp plain flour
1 tbsp Worcestershire Sauce
1 tsp Light soy sauce
2Bay leaves
1 litre Beef stock
Salt and pepper to taste
Beef Marinade
1 kg Beef
1 tbsp Light soy sauce
1 tbsp Dark soy sauce
1 tbsp Kicap Manis
1 tbsp Vinegar
1 tbsp Black pepper



In a mixing bowl marinate beef with light soy sauce, dark soy sauce, kicap manis, vinegar and black pepper.

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In a wok pan over medium heat, add olive oil. Add cinnamon, cloves, star anise, garlic, onion, leaks, celery, carrots and stir fry until lightly caramelized.

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Add in marinated beef, mix well.

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Add Sun Dried Tomato paste, plain flour and mix evenly.

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Add in beef stock, light soy sauce, worcestershire sauce, bay leaves and bring to boil.

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Cover and simmer on low heat for 1 and a half to 2 hours, until beef is tender.

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Add in potatoes, tomatoes, cover and simmer for 15-20 minutes.

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Serve hot.

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