Prep Time: 1 hr 20 mins | Cook Time: 2 hrs | Total Time: 3 hrs 20 mins | Servings: 4
The fall-off-the-bone beef with amazing flavour is to die for! This one-pot Vietnamese Beef Stew is surely a must and for everybody. A favourite weeknight meal that anyone can throw together in a breeze!
Ingredients
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Beef and Marinade:
3 large garlic cloves minced
900 grams | 2 pounds braising steak (chuck steak) cut into cubes
2 lemongrass stalks outer leaves removed, finely chopped
3 tablespoons soy sauce
1 teaspoon fish sauce optional
1 teaspoon Chinese five-spice powder
1 tablespoon brown sugar or palm sugar
1 teaspoon salt
1 teaspoon ground pepper
Stew:
2 tablespoons vegetable oil to sear the beef
4 banana shallots peeled and roughly chopped
2 green chillies deseeded and finely chopped
4 large tomatoes chopped
4 carrots peeled and chopped
2-star anise
1 cinnamon stick
2 tablespoons tomato paste
2 kaffir lime leaves fresh or dried
625 ml | 2 ½ c. hot beef stock
450 grams | 1 pound butternut squash peeled and cubed
Thai basil chopped to garnish
salt and pepper to season if needed
1 tablespoon cornflour /cornstarch diluted in 1 tbsp cold water, to thicken
How to make One-pot Vietnamese Beef Stew
Step 1: In a bowl, place the beef, lemongrass, garlic, soy sauce, fish sauce, Chinese Spice, sugar, salt, and pepper. Toss to coat the beef, then set it aside for about an hour to marinate the beef.
Step 2: Prepare the oven. Preheat it to 160 degrees C or 325 degrees F.
Step 3: In the casserole, heat the oil over medium-high heat. Once the oil is hot, add the beef to the casserole and sear until nicely browned. Do this in batches to not overcrowd the pan.
Step 4: To the pan, add a splash of hot stock and scrape the browned bits from the bottom of the pan using a wooden spoon.
Step 5: Stir in the shallots and chillies for a few minutes. Then, add the tomato paste along with the tomatoes, carrots, cinnamon sticks, star anise, kaffir lime leaves, and stock. Slowly bring everything to a rolling simmer. Put the lid on and place the pan in the preheated oven. Bake for about an hour.
Step 6: After an hour, take the casserole dish out of the oven and stir in the butternut squash. Place the dish back in the oven and continue baking for additional 45 minutes to an hour or until the meat is very tender.
Step 7: Into the stew, stir in the cornflour slurry. Allow the stew to simmer for a few minutes until the gravy has thickened.
Step 8: Take the cinnamon stick, star anise, and kaffir lime leaves out of the stew and discard.
Step 9: Garnish the stew with some chopped basil leaves and adjust the seasoning according to taste. Enjoy this stew over rice or with crusty bread.
Slow Cooker:
Easily make this stew in the slow cooker by marinating, then cooking the beef as instructed in the steps above. Place the beef in a slow cooker along with the rest of the ingredients. Stir and set to cook for 7 to 8 hours on low or 4 to 5 hours on high. Then, stir in the cornflour slurry and continue to cook in high until the gravy has thickened, uncovered. After the gravy has thickened, take the cinnamon stick, star anise, and kaffir lime leaves and discard them. Before serving, garnish the stew with some chopped basil leaves. Adjust the seasoning according to taste.
Nutritional Facts:
Calories: 670kcal | Carbohydrates: 42g | Protein: 69g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 175mg | Sodium: 1094mg | Potassium: 1896mg | Fiber: 8g | Sugar: 15g | Vitamin A: 23295IU | Vitamin C: 51.4mg | Calcium: 147mg | Iron: 8.9mg
Ingredients
- Beef and Marinade:
- 3 large garlic cloves minced
- 900 grams | 2 pounds braising steak (chuck steak) cut into cubes
- 2 lemongrass stalks outer leaves removed, finely chopped
- 3 tablespoons soy sauce
- 1 teaspoon fish sauce optional
- 1 teaspoon Chinese five-spice powder
- 1 tablespoon brown sugar or palm sugar
- 1 teaspoon salt
- 1 teaspoon ground pepper
- Stew:
- 2 tablespoons vegetable oil to sear the beef
- 4 banana shallots peeled and roughly chopped
- 2 green chillies deseeded and finely chopped
- 4 large tomatoes chopped
- 4 carrots peeled and chopped
- 2-star anise
- 1 cinnamon stick
- 2 tablespoons tomato paste
- 2 kaffir lime leaves fresh or dried
- 625 ml | 2 ½ c. hot beef stock
- 450 grams | 1 pound butternut squash peeled and cubed
- Thai basil chopped to garnish
- salt and pepper to season if needed
- 1 tablespoon cornflour /cornstarch diluted in 1 tbsp cold water, to thicken
Instructions
Step 1: In a bowl, place the beef, lemongrass, garlic, soy sauce, fish sauce, Chinese Spice, sugar, salt, and pepper. Toss to coat the beef, then set it aside for about an hour to marinate the beef.
Step 2: Prepare the oven. Preheat it to 160 degrees C or 325 degrees F.
Step 3: In the casserole, heat the oil over medium-high heat. Once the oil is hot, add the beef to the casserole and sear until nicely browned. Do this in batches to not overcrowd the pan.
Step 4: To the pan, add a splash of hot stock and scrape the browned bits from the bottom of the pan using a wooden spoon.
Step 5: Stir in the shallots and chillies for a few minutes. Then, add the tomato paste along with the tomatoes, carrots, cinnamon sticks, star anise, kaffir lime leaves, and stock. Slowly bring everything to a rolling simmer. Put the lid on and place the pan in the preheated oven. Bake for about an hour.
Step 6: After an hour, take the casserole dish out of the oven and stir in the butternut squash. Place the dish back in the oven and continue baking for additional 45 minutes to an hour or until the meat is very tender.
Step 7: Into the stew, stir in the cornflour slurry. Allow the stew to simmer for a few minutes until the gravy has thickened.
Step 8: Take the cinnamon stick, star anise, and kaffir lime leaves out of the stew and discard.
Step 9: Garnish the stew with some chopped basil leaves and adjust the seasoning according to taste. Enjoy this stew over rice or with crusty bread.
Slow Cooker:
Easily make this stew in the slow cooker by marinating, then cooking the beef as instructed in the steps above. Place the beef in a slow cooker along with the rest of the ingredients. Stir and set to cook for 7 to 8 hours on low or 4 to 5 hours on high. Then, stir in the cornflour slurry and continue to cook in high until the gravy has thickened, uncovered. After the gravy has thickened, take the cinnamon stick, star anise, and kaffir lime leaves and discard them. Before serving, garnish the stew with some chopped basil leaves. Adjust the seasoning according to taste.
