It’s almost the weekend! Have you thought of a recipe to try for dinner? This One-pot Vietnamese Beef Stew is one to try! It has amazing flavors that will surely become your family’s comfort food. Enjoy!
Ingredients:
Beef and Marinade
3 large garlic cloves, minced
1 teaspoon Chinese five spice powder
900g – 2 pounds braising steak (chuck steak) cut into cubes
3 tablespoons soy sauce
1 tablespoon brown sugar or palm sugar
2 lemongrass stalks outer leaves removed, finely chopped
PUBLICITÉ
1 teaspoon fish sauce optional
1 teaspoon ground pepper
1 teaspoon salt
For the Stew
4 carrots, peeled and chopped
1 cinnamon stick
(2) star anise
2 kaffir lime leaves fresh or dried
625 ml | 2 ½ c hot beef stock
2 tablespoons vegetable oil to sear the beef
2 green chilies de-seeded and finely chopped
450 g | 1 pound butternut squash, peeled and cubed
4 banana shallots, peeled and roughly chopped
salt and pepper to season if needed
1 tablespoon corn flour /cornstarch diluted in 1 tablespoon cold water, to thicken
4 large tomatoes, chopped
2 tablespoons tomato paste
Thai basil, chopped to garnish
Directions:
In a mixing bowl, add soy sauce, sugar, lemongrass, beef, salt, pepper, Chinese spice, garlic, and fish sauce. Stir everything until well incorporated. Marinate the meat for at least 1 hour.
Prepare the oven and preheat to 325 degrees F or 160 degrees C. Prep the veggies.
Place a casserole on the stove and turn the heat to medium-high.
Add oil and allow it to become hot.
Add the marinated beef into the hot casserole, then sear each side for a few minutes until they turn brown.
Add a bit of stock, then scrape the bottom of the casserole to get the browned bits.
Add chilis and shallots, then sauté for a few minutes until soft.
Add the carrots, tomato paste, stock, star anise, kaffir lime leaves, tomatoes, and one cinnamon stick. Stir until well blended. Allow the mixture to simmer.
Cover the casserole with the lid, then place it inside the preheated oven. Cook everything for about an hour.
Remove from the oven, then add butternut squash and stir until well mixed.
Put it back in the oven and cook for another 45 minutes to an hour or until the meat is fork-tender.
Add slurry and stir until well blended. Simmer for a few minutes until the texture of the sauce becomes thick.
Remove the lime leaves, the cinnamon stick, and the star anise.
Garnish with freshly chopped basil.
Serve with rice or crusty bread. Enjoy!
Slow Cooker:
In a mixing bowl, add soy sauce, sugar, lemongrass, beef, salt, pepper, Chinese spice, garlic, and fish sauce. Stir everything until well incorporated. Marinate the meat for at least 1 hour.
Add everything into a slow cooker, then cook for about 4 to 5 hours on a high setting or 7 to 8 hours on a low setting.
Add slurry, then cook until the sauce becomes thick.
Remove the lime leaves, the cinnamon stick, and star anise.
Garnish with freshly chopped basil.
Serve with rice or crusty bread. Enjoy!
