• Pour the sesame oil into a large frying pan and fry the shallots (or onions), garlic, celery and leek for a few minutes until softened, transfer to the slow cooker pot or casserole dish.
• Fry off the cubed beef in batches – there should be space around each piece so it browns properly. Once browned add to your cooking pot. When frying off the last batch of beef add the flour, this should absorb all the remaining fat. Cook for a few minutes and transfer to your cooking pot.
  
• If necessary deglaze the pan with some of the stock. Pour the stock, soy sauce and sake over the beef and vegetables. Add the miso and star anise and stir well. If necessary add a little water so the beef is almost covered.
  

To Make in the Slow Cooker:

• Cook on high until simmering, and then turn down to low and cook for 6 to 8 hours until the beef is tender. If the casserole needs thickening prop the lid of the cooker open with a wooden spoon so some liquid can evaporate

To Make in the Oven:

• Cook for two and a half hours at 150°C / 300°F / GM 2.
• Serve with green vegetables and miso mashed potatoes by adding milk, a spoon of miso, and some freshly grated wasabi to my potatoes instead of salt and pepper.