Vietnamese Beef Stew Recipe

Name: Vietnamese Beef Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 2 stalks lemongrass, fresh (sub 2 tablespoons dried lemon grass); 2 lbs stewing beef, cut into 2-inch cubes (beef chuck fine); 2 red chilies, fresh, seeded and minced (we'll use dried whole); 2 teaspoons sugar; 2 tablespoons gingerroot, grated fresh; 2 teaspoons ground cinnamon; 2 teaspoons curry powder; 3 tablespoons fish sauce; black pepper, freshly ground, to taste; 2 teaspoons salt; 3 tablespoons vegetable oil; 1 onion, minced (a big 'un); 6 garlic cloves, minced; 1/4 cup tomato paste; 4 star anise; 2 carrots, cut into 1-inch chunks; 2 potatoes, peeled and cut into 1-inch chunks; 1 small daikon radish, peeled and cut into 1-inch chunks (2 medium turnips fine too)

Servings: persons

2 stalks lemongrass, fresh (sub 2 tablespoons dried lemon grass)
2 lbs stewing beef, cut into 2-inch cubes (beef chuck fine)
2 red chilies, fresh, seeded and minced (we'll use dried whole)
2 teaspoons sugar
2 tablespoons gingerroot, grated fresh
2 teaspoons ground cinnamon
2 teaspoons curry powder
3 tablespoons fish sauce
black pepper, freshly ground, to taste
2 teaspoons salt
3 tablespoons vegetable oil
1 onion, minced (a big 'un)
6 garlic cloves, minced
1/4 cup tomato paste
4 star anise
2 carrots, cut into 1-inch chunks
2 potatoes, peeled and cut into 1-inch chunks
1 small daikon radish, peeled and cut into 1-inch chunks (2 medium turnips fine too)

1
If you are using fresh lemon grass, discard the outer leaves and upper half of the stalk. Slice paper-thin; chop very fine. If you are using dried lemon grass, soak in warm water for 1 hour. Drain and finely chop.
2
In a bowl, combine the beef with the lemon grass, chiles, sugar, ginger, cinnamon, curry powder, fish sauce and black pepper to taste. Sprinkle in 1 teaspoon of the salt; mix well. Let stand for 30 minutes.
3
Heat 2 tablespoons of the oil in a large, heavy saucepan or pot over high heat. Add the beef and marinade and stir quickly to sear, about 2 minutes. Remove the meat to a bowl.
4
Add the remaining 1 tablespoon oil to the saucepan. When the oil is hot, add the onion and garlic and stir-fry until fragrant, about 1 minute. Add the tomato paste and stir for 2 minutes. Add the beef, star anise, the remaining 1 teaspoon salt and 4 cups of water. Bring the mixture to a boil. Reduce the heat to low, cover the pan and simmer until the beef is tender, about 1 1/2 hours.
5
Add the carrots and simmer for 10 minutes. Add the potatoes and continue simmering for 10 minutes longer. Add the daikon and cook for another 10 minutes.
6
Serve hot with French bread.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 stalks lemongrass, fresh (sub 2 tablespoons dried lemon grass), 2 lbs stewing beef, cut into 2-inch cubes (beef chuck fine), 2 red chilies, fresh, seeded and minced (we'll use dried whole), 2 teaspoons sugar, and more.

Yes, Vietnamese Beef Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vietnamese Beef Stew

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