Winter warmer asian beef casserole

I created this beef casserole recipe recently, this is an easier version of the 'Delicious minced beef with potato and carrot', one of my mom's special family recipes. This is a perfect dish to be served for winter dinner but also good for any season. This recipe will feed 4 people.

Ingredients

Casserole beef 1/2 kg

Two potatoes - cut to big chunks

A regular bowl of frozen peas

1 brown onion - Cut to thin slices

1 whole nutmeg - Break to two 

A cube of beef stock 

Light soy sauce

Sweet soy sauce

Oil

Cooking method

Heat oil in a stick-proof pot on medium heat. Cook onion until soft then add meat, cook until the meat is brown and cooked all over. Pour a good splash of sweet soy sauce, light soy sauce and beef stock cube, mix thoroughly. When the meat is evenly coated with the sauces and the beef cube dissolves, add the potatoes. Stir in nutmeg and cover the pot, turn down the heat to low, leave to cook for 15 minutes or until the potatoes are cooked. Check the pot once and awhile, and stir the ingredients to ensure that the meat is not burnt on the base.

After the potatoes are cooked taste test the flavour and add sauces as required. There should be a good balance of sweet and salty. If it is not sweet enough, add sweet soy sauce, if it's not salty enough, add the light soy sauce, and mix until the meat is evenly covered with the sauces.

When the flavour balance is right, mix in the frozen peas, close the pan and let it cook for another 10 minutes, or until the peas are cooked.

Serve this dish with rice. I love to eat this dish with a condiment of fresh chopped chilly and light soy sauce to enhance the flavour.