Vietnamese Beef Stew
An intensely aromatic, lemongrass-infused beef stew slow-simmered with star anise and tender carrots.
- 120 min
- 650 kcal / serving
- hard
- Protein
- 65.8 g
- Fat
- 34.8 g
- Carbs
- 18.6 g
Contains: fish, celery (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 600 g beef stew meat (such as beef shank or chuck)
- 2 pc garlic cloves (minced)
- 2 stalks lemongrass (bruised and cut into lengths)
- 2 pc carrots (cut into thick chunks)
- 2 pc star anise & 1 pc small cinnamon stick
- 2 tbsp tomato paste
- 500 ml coconut water (or beef broth)
- 2 tbsp fish sauce
- 1 tbsp Bo Kho spice powder (or five-spice powder)
- 2 tbsp vegetable oil
Method
- Toss the beef with the Bo Kho spice mix, 1 tbsp of fish sauce, and the minced garlic, then marinate for 30 minutes.
- Heat the vegetable oil in a heavy Dutch oven and sear the beef chunks thoroughly on all sides until browned.
- Stir in the tomato paste, roasting it with the meat for 1 minute to build a rich flavor base.
- Pour in the coconut water, then submerge the bruised lemongrass, star anise, and the cinnamon stick into the liquid.
- Bring to a boil, then cover and simmer over low heat for 90 minutes until the beef becomes beautifully tender.
- Toss the carrot chunks into the stew during the final 20 minutes of cooking, simmering until they are fork-tender. Season with the remaining fish sauce.
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