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I stumbled upon this Vietnamese beef stew recipe years ago, and it's been my go-to comfort food ever since. Rich, savory, and bursting with aromatic flavors, this stew warms you from inside out. Tender chunks of beef melt in your mouth, while carrots and potatoes soak up all that delicious broth. Lemongrass and star anise add an exotic twist, making this dish truly special. Perfect for chilly evenings or when you're craving something hearty, this stew never disappoints. Let's dive into making this mouthwatering meal!
Ingredients for Vietnamese Beef Stew
- Beef chuck: Tender and flavorful cut that becomes melt-in-your-mouth after slow cooking, adding richness and depth to the stew.
- Vegetable oil: Used for browning the beef and sautéing the aromatics, enhancing flavors and preventing sticking in the pot.
- Onion: Adds sweetness and depth of flavor to the stew, creating a savory base for the other ingredients to shine.
- Garlic: Infuses the stew with a pungent and aromatic flavor, enhancing the overall taste of the dish.
- Carrots: Bring a natural sweetness and vibrant color to the stew, adding a subtle earthy flavor and nutritional value.
- Potatoes: Add heartiness and texture to the stew, absorbing flavors while providing a comforting element to the dish.
- Tomato paste: Offers a rich umami depth and tangy sweetness, enhancing the overall flavor profile of the stew.
- Beef broth: Provides a savory and meaty base for the stew, adding depth and richness to the overall flavor.
- Fish sauce: Adds a savory umami depth and saltiness to the stew, enhancing the overall flavor profile.
- Sugar: Balances the flavors in the stew, cutting through the richness and enhancing the natural sweetness of the ingredients.
- Lemongrass: Infuses a citrusy and herbal aroma to the stew, adding a refreshing and fragrant element to the dish.
- Star anise: Imparts a subtle licorice flavor and aroma to the stew, adding complexity and depth to the overall taste.
Read more: Vietnamese Ragu Stew Recipe
Essential Tools and Equipment
- Dutch oven: Essential for slow cooking the beef stew and ensuring even heat distribution.
- Chef's knife: Needed for cutting the beef, onions, garlic, carrots, and potatoes into uniform pieces for even cooking.
Vietnamese Beef Stew Recipe
A hearty and flavorful Vietnamese beef stew, perfect for a cozy meal.
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Equipment
- Large pot
- Wooden Spoon
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 1 kg Beef Chuck cut into chunks
- 2 tbsp Vegetable Oil
- 1 Onion chopped
- 3 cloves Garlic minced
- 2 Carrots cut into chunks
- 2 Potatoes cut into chunks
- 1 tbsp Tomato Paste
- 4 cups Beef Broth
- 2 tbsp Fish Sauce
- 1 tsp Sugar
- 1 tsp Salt
- 1 tsp Black Pepper
- 2 stalks Lemongrass bruised
- 2 Star Anise
Instructions:
- Heat the vegetable oil in a large pot over medium heat.
- Add the beef chunks and brown them on all sides.
- Add the chopped onion and minced garlic, cook until fragrant.
- Stir in the tomato paste, then add the beef broth.
- Add the carrots, potatoes, lemongrass, star anise, fish sauce, sugar, salt, and black pepper.
- Bring to a boil, then reduce heat and simmer for about 2 hours, or until the beef is tender.
- Remove the lemongrass and star anise before serving.
Notes:
Serve with crusty bread or steamed rice.
Nutrition value:
Calories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 8gCholesterol: 90mgSodium: 1200mgPotassium: 1000mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 60mgIron: 5mg
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Tried this recipe?Let us know how it was!
Tips for Making Vietnamese Beef Stew Ahead of Time
Make Ahead Instructions
- Cook the Vietnamese beef stew as directed in the recipe.
- Let it cool completely before transferring to an airtight container.
- Store in the refrigerator for up to 3 days.
Freezing Instructions
- Allow the stew to cool completely.
- Place in a freezer-safe container or resealable bag.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
Adding a splash of brewed coffee to the Vietnamese beef stew can enhance the depth of flavor and add a subtle richness to the dish.
Common Questions About This Beef Stew Recipe
FAQ:
Can I use a different cut of beef for this Vietnamese beef stew recipe?
Yes, you can use other cuts like brisket or shank for this recipe, but keep in mind that the cooking time may vary.
Can I make this stew in a slow cooker?
Absolutely! You can brown the beef and sauté the aromatics before transferring everything to a slow cooker to simmer on low for 6-8 hours.
Is fish sauce necessary for this recipe?
Fish sauce adds a unique umami flavor to the stew, but if you don't have it, you can substitute with soy sauce or Worcestershire sauce.
Can I freeze the leftovers?
Yes, this stew freezes well. Just let it cool completely, store it in airtight containers, and freeze for up to 3 months.
How can I make this stew spicier?
To add some heat, you can include sliced chili peppers, chili flakes, or a dash of hot sauce to the stew while it simmers. Adjust to your preferred spice level.
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