Step 1

Preheat the oven to 160C/325F (fan).

Step 2

Add the chunks of beef to a bowl with the flour, salt and pepper and toss together to coat.

Step 3

Heat the oil in a dutch oven or large, heavy-based pan over a medium-high heat. When hot, add the beef and fry for 5-6 minutes, stirring occasionally, until golden brown all over.

Step 4

Turn the heat down to low and add the onion to the pan. Cook for 5 minutes, stirring occasionally, until the onion starts to soften.

Step 5

Add in the garlic, ginger and five spice and stir though for 30 seconds.

Step 6

Add the beef stock, soy sauce, brown sugar and the mushrooms. Bring to the boil, stirring a few times to release any remaining crispy bits from the bottom of the pan.

Step 7

Place a lid on the pan and cook in the oven for 3-4 hours – stirring a couple of times during cooking - until the meat begins to fall apart. You can add a little more water or beef stock if it starts to look too dry. Alternatively you could transfer to a slow cooker and cook on high for 5-6 hours or low for 7-8 hours, or, you could cook on a low heat, on the hob, with the lid on for 2-3 hours.

Step 8

Serve with rice and prawn crackers and top with chilli flakes and spring onions if you like.