Prep Time: 1 hr 20 mins | Cook Time: 2 hrs | Total Time: 3 hrs 20 mins | Servings: 4
Hearty, rich, and very delicious stew with melt-in-your-mouth beef. Packed with flavor and very aromatic. Ladle to bowls and serve with crusty bread or enjoy over rice for a filling meal perfect for everyone!
Ingredients
Beef and Marinade:
3 large garlic cloves, minced
1 teaspoon Chinese five-spice powder
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 salt
1 teaspoon ground pepper
1 tablespoon brown sugar or palm sugar
1 teaspoon fish sauce optional
Stew:
4 carrots, peeled and chopped
2 tablespoons vegetable oil to sear the beef
4 large tomatoes, chopped
2 green chilies, deseeded and finely chopped
4 banana shallots, peeled and roughly chopped
2 tablespoons tomato paste
1 cinnamon stick
2 kaffir lime leaves fresh or dried
2-star anise
625 ml/2 ½ c. hot beef stock
1 tablespoon cornflour /cornstarch diluted in 1 tablespoon cold water, to thicken
450 grams/1 pound butternut squash, peeled and cubed
salt and pepper to season if needed
Thai basil, chopped to garnish
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. Mix well until combined and let the beef marinate for about an hour.
Step 2: Prepare the oven. Preheat it to 325 degrees F or 160 degrees C.
Step 3: Heat the oil in a casserole over medium-high heat. Add the beef to the hot oil and sear until nicely browned.
Step 4: To the pan, add a splash of hot stock. Scrape the bottom of the pan is using a wooden spoon to release any browned bits.
Step 5: Then, add the shallots and chilies. Stir and cook for a few minutes before adding in the tomato paste, tomatoes, carrots, cinnamon stick, star anise, kaffir lime leaves, and stock. Bring the mixture to a rolling simmer.
Step 6: Put the lid on and place the casserole in the preheated oven for about an hour.
Step 7: After 1 hour, remove the casserole from the oven and stir in the butternut squash. Place the casserole back in the oven and continue to bake for another 45 minutes to 1 hour or until the meat is melt-in-your-mouth tender.
Step 8: Into the stew, stir in the cornflour slurry, and simmer for a few minutes until the gravy has thickened.
Step 9: Take the cinnamon stick, star anise, and kaffir lime leaves from the casserole and discard.
Step 10: Adjust the seasoning according to taste and add some chopped basil leaves. Serve the beef stew hot over rice or ladle to bowl and enjoy with crusty bread.
To make in a Slow Cooker:
After marinating the beef, sear them until browned and transfer them to your slow cooker. Add 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 on high until the gravy has thickened, and uncovered.
Take the cinnamon stick, star anise, and kaffir lime leaves from the casserole and discard them.
Adjust the seasoning according to taste and add some chopped basil leaves. Serve the beef stew hot over rice or ladle to bowl and enjoy with crusty bread.
Nutritional Facts:
Calories: 670 kcal | 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
- 1 teaspoon Chinese five-spice powder
- 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 salt
- 1 teaspoon ground pepper
- 1 tablespoon brown sugar or palm sugar
- 1 teaspoon fish sauce optional
- Stew:
- 4 carrots, peeled and chopped
- 2 tablespoons vegetable oil to sear the beef
- 4 large tomatoes, chopped
- 2 green chilies, deseeded and finely chopped
- 4 banana shallots, peeled and roughly chopped
- 2 tablespoons tomato paste
- 1 cinnamon stick
- 2 kaffir lime leaves fresh or dried
- 2-star anise
- 625 ml/2 ½ c. hot beef stock
- 1 tablespoon cornflour /cornstarch diluted in 1 tablespoon cold water, to thicken
- 450 grams/1 pound butternut squash, peeled and cubed
- salt and pepper to season if needed
- Thai basil, chopped to garnish
Instructions
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. Mix well until combined and let the beef marinate for about an hour.
Step 2: Prepare the oven. Preheat it to 325 degrees F or 160 degrees C.
Step 3: Heat the oil in a casserole over medium-high heat. Add the beef to the hot oil and sear until nicely browned.
Step 4: To the pan, add a splash of hot stock. Scrape the bottom of the pan is using a wooden spoon to release any browned bits.
Step 5: Then, add the shallots and chilies. Stir and cook for a few minutes before adding in the tomato paste, tomatoes, carrots, cinnamon stick, star anise, kaffir lime leaves, and stock. Bring the mixture to a rolling simmer.
Step 6: Put the lid on and place the casserole in the preheated oven for about an hour.
Step 7: After 1 hour, remove the casserole from the oven and stir in the butternut squash. Place the casserole back in the oven and continue to bake for another 45 minutes to 1 hour or until the meat is melt-in-your-mouth tender.
Step 8: Into the stew, stir in the cornflour slurry, and simmer for a few minutes until the gravy has thickened.
Step 9: Take the cinnamon stick, star anise, and kaffir lime leaves from the casserole and discard.
Step 10: Adjust the seasoning according to taste and add some chopped basil leaves. Serve the beef stew hot over rice or ladle to bowl and enjoy with crusty bread.
To make in a Slow Cooker:
After marinating the beef, sear them until browned and transfer them to your slow cooker. Add 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 on high until the gravy has thickened, and uncovered.
Take the cinnamon stick, star anise, and kaffir lime leaves from the casserole and discard them.
Adjust the seasoning according to taste and add some chopped basil leaves. Serve the beef stew hot over rice or ladle to bowl and enjoy with crusty bread.
Notes
Nutritional Facts: Calories: 670 kcal | 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
