Step 1

Preheat the oven to 160°C.

Step 2

Heat half the oil in a large ovenproof saucepan over high heat. Add beef, season and cook, stirring frequently, for 6-7 minutes or until browned. Remove from pan and set aside on a plate. Add remaining 1/4 cup (60ml) olive oil with eschalot, potato, carrot, garlic, ginger, spices, bay leaves and orange zest. Cook, stirring regularly, for 4-5 minutes or until eschalot begins to brown. Return beef to pan and sprinkle over flour. Cook, stirring for a further 30 seconds to quickly toast the flour. Add the rice wine, scraping the bottom of the pan with a spoon. Stir in soy sauce, mirin and stock. Bring to the boil, reduce heat to medium and simmer for 5 minutes. Cover loosely with foil and place in the oven for 2-3 hours or until meat is very tender. Add mushrooms in last 30 minutes of cooking time.

Step 3

Remove from oven. Stir in parsley and season, then divide beef among serving bowls. Scatter with extra parsley and serve with steamed gai lan.