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Collection: Beef
Recipe By: 177milkstreet.com
Vietnamese Beef Stew
Ingredients
- 2 TABLESPOONS GRAPESEED OR OTHER NEUTRAL OIL
- 1 LARGE YELLOW ONION, HALVED AND THINLY SLICED
- 3 OUNCES FRESH GINGER, UNPEELED, SLICED
- 8 MEDIUM GARLIC CLOVES, FINELY GRATED
- 2 TABLESPOONS TOMATO PASTE
- 2 TABLESPOONS CHILI-GARLIC SAUCE, DIVIDED, PLUS MORE IF NEEDED
- 4 STALKS FRESH LEMON GRASS, TRIMMED TO THE BOTTOM 6 INCHES, DRY OUTER LAYERS DISCARDED, BRUISED
- 6 STAR ANISE PODS
- 1 CINNAMON STICK
- 3 POUNDS BONELESS BEEF CHUCK ROAST, TRIMMED AND CUT INTO 1½-INCH CHUNKS
- 4 CUPS OR ONE 33-FLUID OUNCE CONTAINER UNSWEETENED COCONUT WATER (SEE HEADNOTE)
- 2 CUPS LOW-SODIUM BEEF BROTH
- 4 MEDIUM CARROTS, PEELED, HALVED LENGTHWISE AND CUT ON THE DIAGONAL INTO 1-INCH PIECES
- 2 TABLESPOONS FISH SAUCE
- 2 TABLESPOONS LIME JUICE, PLUS LIME WEDGES TO SERVE
- THINLY SLICED WHITE ONION, TO SERVE
- FRESH CILANTRO AND/OR BASIL, TO SERVE
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Directions
- In a large Dutch oven over medium-high, heat the oil until barely smoking.
- Add the onion and cook, stirring occasionally, until lightly browned, 5 to 7 minutes.
- Add the ginger and garlic, then cook, stirring, until fragrant, about 1 minute.
- Add the tomato paste and cook, stirring, until well browned and beginning to stick to the pot, about 1 minute.
- Stir in the chili-garlic sauce, then add the lemon grass, star anise, cinnamon and beef, then stir to coat.
- Add the coconut water and broth.
- Bring to a boil over medium-high, then reduce to medium-low and cook, uncovered and without stirring, for about 4 minutes, adjusting the heat as needed to maintain a simmer.
- Using a wide spoon, skim off and discard the scum from the surface of the liquid. Reduce to medium-low, cover and cook, adjusting the heat as needed to maintain a simmer, until a skewer inserted into the beef meets no resistance, 2 to 2½ hours.
- Remove the pot from the heat.
- Remove and discard the lemon grass, star anise, cinnamon and ginger.
- Tilt the pot to pool the cooking liquid to one side, then use the wide spoon to skim off and discard as much fat as possible from the surface.
- Stir the carrots into the stew and return to a simmer over medium.
- Cover and cook, stirring occasionally and adjusting the heat as needed to maintain a simmer, until the carrots are tender, about 15 minutes.
- Remove the pot from the heat. Stir in the fish sauce and lime juice.
- Taste and season with additional chili-garlic sauce (if desired), salt and pepper. Ladle the stew into bowls and top with sliced onion and cilantro and/or basil. Serve with lime wedges.
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