Vietnamese Beef Stew Recipe

Name: Vietnamese Beef Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 tablespoons vegetable oil; 2 lbs stewing beef, cut into 1 inch cubes; 1 inch piece gingerroot, peeled, cut into paper thin slices; 2 lemons, zest of; 4 shallots, peeled and chopped or 1 large onion; 2 garlic cloves, minced; 1/2 teaspoon salt; 1/4 teaspoon fresh ground pepper; 1 teaspoon granulated sugar; 8 cups cold water; 1 cinnamon stick; 2 bay leaves; 2 teaspoons tomato paste; 2 tablespoons fish sauce; 5 -6 ounces bamboo shoots; 1 medium carrot, roll cut into 6 pieces

Servings: persons

1 3/4 tablespoons vegetable oil
2 lbs stewing beef, cut into 1 inch cubes
1 inch piece gingerroot, peeled, cut into paper thin slices
2 lemons, zest of
4 shallots, peeled and chopped or 1 large onion
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1 teaspoon granulated sugar
8 cups cold water
1 cinnamon stick
2 bay leaves
2 teaspoons tomato paste
2 tablespoons fish sauce
5 -6 ounces bamboo shoots
1 medium carrot, roll cut into 6 pieces

1
Brown meat in oil in soup kettle in 2 batches by browning 1/2 slightly, remove and brown remainder.
2
Introduce first batch back in and add ginger, lemon peel, shallots, and garlic stirring after each addition. Continue to stir for 1 minute and season with salt, pepper and sugar.
3
Stir again and add water, cinnamon stick, bay leaves, fish sauce and tomato paste. Stir to blend the ingredients and cover pot. Bring to boil, then reduce the heat to low and let the stew simmer for 2 hours or until meat is tender.
4
Remove the lid and add bamboo shoots and carrot. Increase the heat to medium and let the stew cook, uncovered, until the vegetables are tender, about 10 minutes, depending on the vegetables. Remove the bay leaves and cinnamon stick.
5
Add noodles to the stew if using cellophane noodles. Amount according to preference.
6
If using linguine it is suggested stew is poured over noodles in serving bowls. Rice sticks of course on top of stew.

849

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 16 ingredients. The key ingredients include: 1 3/4 tablespoons vegetable oil, 2 lbs stewing beef, cut into 1 inch cubes, 1 inch piece gingerroot, peeled, cut into paper thin slices, 2 lemons, zest of, 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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