Vietnamese beef stew
Like any stew, Vietnamese beef stew is even tastier after sitting overnight in the fridge and reheated.
Ingredients
- 500 grams stewing beef cut into serving size pieces
For the marinade
- 1 stalk lemongrass (lower portion only), lightly smashed to bruise
- 1 tablespoon fish sauce
- ¾ teaspoon Chinese five-spice powder (see notes after the recipe)
- 1 teaspoon minced garlic
- 1 tablespoon minced ginger
- 1 teaspoon brown sugar
- 1 bay leaf
To cook the stew
- 2 tablespoons coconut oil
- 2 shallots peeled and chopped
- 2 cups tomato puree
- 1 star anise
- 2 to 4 cups beef broth
- fish sauce to taste
To complete the dish
- 2 carrots peeled and cut into wedges
- Thai basil to garnish
- mint to garnish
Instructions
- In a bowl, mix the beef with all the marinating ingredients. Cover and keep overnight in the fridge.
- Heat the cooking oil in a thick-bottomed pan.
- Scrape the beef (reserve the marinade) and brown in the hot oil in batches. Move to a plate as each batch browns.
- In the remaining oil (plus the rendered fat from the beef) over medium-low heat, saute the shallots until softened and lightly caramelized.
- Add the reserved marinade and continue sauteeing until the mixture is almost dry.
- Pour in the tomato puree and cook until thick and lumpy.
- Add the browned beef, and star anise.
- Pour in two cups of beef broth.
- Simmer the beef for two hours (the actual cooking time depends on the quality of the meat) or until tender. Taste occasionally and add more fish sauce, if needed. If the stew dries out before the beef is done, add more broth, no more than a quarter cup each time to prevent the dish from turning soupy.
- Add the carrot. Continue cooking until the vegetables are done.
- Serve the Vietnamese beef stew, garnished with Thai basil, over rice or noodles, or with crusty bread.
Notes
Cinnamon (or, often, cassia bark) is an important ingredient of Vietnamese beef stew. It is also one of the components of Chinese five-spice powder. Because I used a hefty amount of the latter in the marinade, I opted not to drop in a stick of cinnamon to the pot which would have given the stew a too-overwhelming cinnamon flavor and aroma.