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Vietnamese beef stew
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Prep Time:
10 minutes
Cook Time:
130 minutes
Total Time:
140 minutes
Flavorful beef dish with veggies and spices, perfect for quick meals. Prep ahead for easy reheating.
Ingredients:
  • 18.40 gm vegetable oil
  • 1kg gravy beef, cut into 3cm pieces
  • 44.40 gm tomato paste
  • 3cm-piece fresh ginger, peeled, thinly sliced
  • 2 stems lemon grass, pale section only, finely chopped
  • 2 tsp Chinese five spice
  • 3 whole star anise
  • 1 cinnamon stick
  • 1L (4 cups) beef stock (see note)
  • 24.40 gm fish sauce (see note)
  • 8.00 gm brown sugar
  • 6 French shallots, peeled
  • 2 carrots, peeled, cut into 2cm-thick slices
  • Fresh Thai basil leaves, to serve
  • Steamed green round beans, to serve
  • Steamed white rice, to serve
Instructions:
  • In a large heavy-based saucepan over medium-high heat, brown half of the beef in half of the oil, turning occasionally for 3-4 minutes. Transfer to a bowl. Brown the remaining beef in the remaining oil, reheating the pan between batches.
  • - Lower the heat to medium, then add tomato paste and garlic. Stir and cook for 1 minute. - Place the beef back into the pan, then add ginger, lemongrass, five spice, star anise, and cinnamon. Stir to combine. - Pour in the stock, fish sauce, and sugar. Bring to a boil, then lower the heat to low, cover, and simmer for 1 hour and 30 minutes.
  • Add the aromatic French shallots and sweet carrot to the pot. Allow the flavors to meld together, uncovered, on a gentle simmer for about 30 minutes until the shallots and carrot are perfectly tender.
  • Garnish with fresh basil and enjoy with a side of beans and rice.

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