Vietnamese Beef Stew
ID: 2d1ef8a9...
A rich, slow-braised beef stew infused with aromatic Vietnamese spices like lemongrass, star anise, and cinnamon. The beef is cooked until meltingly tender, creating a deeply flavorful sauce that is perfect for dipping crusty bread.
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🍳 Cooking Flow
Prepare the marinade and marinate the beef chunks for 30 minutes. → Sear the beef in batches over high heat until deeply browned, then set aside. → Sauté the garlic, shallots, tomato paste, and whole spices in the same pot. → Return the beef to the pot with carrots and water, then simmer covered (on stove or in oven) for 2 hours. → Adjust seasoning with fish sauce, garnish with coriander, and serve.
Cooking Steps
Brief Cooking Order
Prepare the marinade and marinate the beef chunks for 30 minutes. → Sear the beef in batches over high heat until deeply browned, then set aside. → Sauté the garlic, shallots, tomato paste, and whole spices in the same pot. → Return the beef to the pot with carrots and water, then simmer covered (on stove or in oven) for 2 hours. → Adjust seasoning with fish sauce, garnish with coriander, and serve.
Introduction
A rich, slow-braised beef stew infused with aromatic Vietnamese spices like lemongrass, star anise, and cinnamon. The beef is cooked until meltingly tender, creating a deeply flavorful sauce that is perfect for dipping crusty bread.
Step 1
Prepare the lemongrass by bruising it with the back of a knife, removing the tough outer layers, trimming the end, and finely slicing the tender inner core.
Step 2
In a large bowl, combine the sliced lemongrass, 2 tablespoons of fish sauce, brown sugar, and Chinese five spice powder to create the marinade.
Step 3
Add the beef chuck chunks to the marinade bowl. Mix thoroughly to coat the meat, then set aside to marinate for 30 minutes.
Step 4
Heat oil in a heavy-based pot over high heat. Sear the marinated beef chunks in batches to ensure they get a deep, brown caramelized crust. Transfer seared beef to a tray and pour any remaining marinade over the meat.
Step 5
Add a little more oil to the same pot. Sauté the sliced garlic and shallots, scraping up any browned bits from the bottom of the pan, until softened.
Ingredients List
Important Notes
Using secondary cuts of beef with good fat marbling and sinew (like beef chuck or beef shin) is essential, as they break down into incredibly tender pieces during the slow braise.
Do not wash the pan after searing the beef; the browned bits stuck to the bottom of the pot hold a huge amount of savory flavor.
Braising in the oven provides more gentle, even heat than the stovetop, which helps prevent the beef from drying out or burning.
Adjust the final seasoning with fish sauce at the very end to bring out the deep umami flavor of the beef.
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