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One–Pot Vietnamese Beef Stew

Ingredients
  • 900g (2lb) beef shin, cut into cubes
  • 2 tbsp plain flour
  • 1 tsp Chinese five spice powder
  • 1 tsp ground pepper
  • 2 lemongrass stalks, finely chopped
  • 3 large garlic cloves, minced
  • 2 tbsp soy sauce
  • 1 tbsp palm sugar (or dark brown sugar)
  • 4 banana shallots, peeled and roughly chopped
  • 2 green chillies, finely chopped
  • 4 large tomatoes, chopped
  • 2 tbsp tomato paste
  • 4 carrots, peeled and chopped
  • 1 cinnamon stick
  • 2 star anise
  • 2 kaffir lime leaves
  • 625ml | 2 1/2 cups hot beef stock
  • 450g | 1lb butternut squash, peeled and cubed
  • 2 tbsp rapeseed oil
  • Basil leaves, chopped to garnish
Steps
  • Combine the beef, flour, spice, pepper, lemongrass, garlic, soy sauce and sugar in a bowl and mix well. Leave to marinate for an hour.
  • Preheat the oven to 160C (325F) and have all your vegetables prepared.
  • Put the oil in the casserole and heat over medium high heat. Once the oil is hot, lower the temperature to medium-low and brown the beef cubes.
  • Add the shallots and chillies and fry for a couple of minutes.
  • Add the tomatoes, tomato paste, carrots, cinnamon stick, star anise, kaffir lime leaves and stock and bring slowly to a rolling simmer.
  • Cover the casserole and transfer to the oven. Cook for an hour then add the butternut squash (be careful the pot will be very hot) and give the stew a stir.
  • Return to the oven and cook for a further 45 minutes to 1 hour until meat is very tender.
  • Add some chopped basil leaves, check the seasoning and serve with crusty bread.
Notes
  • Notes: You can make this in any lidded casserole (Dutch oven) and it can be left to slowly simmer on the stove for 2 hours.

http://www.supergoldenbakes.com/2014/10/onepot-vietnamese-beef-stew.html?m=1

Sion Cleverly

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