Vietnamese Beef Stew

Vietnamese Beef Stew


  • 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


  1. Sear Beef: In a large pot, heat vegetable oil. Sear beef chunks until browned on all sides. Remove and set aside.
  2. Sauté Aromatics: In the same pot, sauté sliced onions and minced garlic until fragrant. Add tomato paste and cook for a few minutes.
  3. Infuse Spices: Add lemongrass, star anise, cinnamon stick, cloves, and paprika to the pot. Stir well to infuse the spices.
  4. 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.
  5. Slow Cook: Cover the pot and let it simmer on low heat for 1.5 to 2 hours until the beef becomes tender.
  6. Add Vegetables: Add sliced carrots and cubed potatoes to the stew. Continue simmering until vegetables are cooked through.
  7. 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: