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Vietnamese Beef Stew
Ingredients:
- 1.5 lbs beef stew meat, cubed
- 2 tablespoons vegetable oil
- 1 large onion, sliced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 lemongrass stalk, smashed
- 2-3 star anise
- 1 cinnamon stick
- 3-4 cloves
- 1 tablespoon paprika
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 4 cups beef broth
- 2 large carrots, peeled and sliced
- 2 medium potatoes, peeled and cubed
Calories per serving (approximate): 350 kcal
Steps:
- Sear Beef: In a large pot, heat vegetable oil. Sear beef chunks until browned on all sides. Remove and set aside.
- Sauté Aromatics: In the same pot, sauté sliced onions and minced garlic until fragrant. Add tomato paste and cook for a few minutes.
- Infuse Spices: Add lemongrass, star anise, cinnamon stick, cloves, and paprika to the pot. Stir well to infuse the spices.
- Combine Beef and Broth: Return the seared beef to the pot. Pour in fish sauce, soy sauce, and sugar. Add beef broth, ensuring the beef is submerged. Bring to a simmer.
- Slow Cook: Cover the pot and let it simmer on low heat for 1.5 to 2 hours until the beef becomes tender.
- Add Vegetables: Add sliced carrots and cubed potatoes to the stew. Continue simmering until vegetables are cooked through.
- Serve: Discard lemongrass, star anise, cinnamon, and cloves. Serve the Vietnamese Beef Stew hot with rice noodles or a side of crusty bread.
Note: The longer the stew simmers, the more the flavors meld, resulting in a richer taste.
*Recipe on video and text may differ from each other!
How to cook Vietnamese Beef Stew:
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