Vietnamese Beef Stew
Ingredients
- 800 gBeef chuck (in large cubes)
- 3 pcCarrot (in thick slices)
- 2 pclemongrass (bruised)
- 3 pcstar anise (whole)
- 1 pcCinnamon stick (whole)
- 3 tbspfish sauce
- 1 tbspsoy sauce
- 1 tbspBrown sugar
- 1 pcOnion (finely chopped)
- 3 pcGarlic (minced)
- 2 tbspTomato caviar
- 1 tspGinger powder
- 2 tbspSunflower oil
- 1 LMineral water
- 20 gFresh ginger (finely minced)
- 1 tbspAnnatto seeds (to color the oil)
Method
Beef chunks that fall apart at the touch of a fork, simmered in a concentrated, aromatic broth. The deep scent of star anise and cinnamon cuts through the richness of the meat for a dark, glossy sauce.
- 1
Cut the beef into 4cm cubes. Mix them with the ginger powder, finely minced fresh ginger, brown sugar, fish sauce, and soy sauce. Let rest for 30 minutes to allow the flavors to penetrate the meat.
- 2
In a pot, heat the oil with the annatto seeds until it turns bright red, then remove the seeds with a slotted spoon. Sear the beef pieces on all sides in this colored oil until a brown crust forms.
- 3
Add the chopped onion and garlic, crushed lemongrass, star anise, and cinnamon. Stir in the tomato paste. Pour in the mineral water until the meat is just covered.
- 4
Cover and simmer over very low heat. The broth should barely bubble. Cook for about 1.5 hours until the meat is tender.
- 5
Add the carrots cut into whistles. Continue cooking for 15 minutes. The sauce should be syrupy and coat the spoon. Adjust seasoning with a pinch of salt if necessary.
Frequently asked questions
How do you get this dish right?
- The sauce shouldn't be too thin; it needs enough body to cling to the bread.
- If serving with noodles, cook them separately to avoid clouding the broth.
How long does this dish keep?
Keeps for 3 days in the fridge. Better reheated the next day as the spices infuse further.
