Imagine a simmering pot of Vietnamese Beef Stew, where each aromatic note of star anise and cinnamon fills your kitchen with warmth.
This comforting dish is surprisingly easy to make, perfect for cozy evenings, and a beloved favorite among many.
As the beef tenderizes and the vegetables soak up the rich flavors, you’ll witness a delightful transformation.
Ready to bring this savory delight to life? Let’s plunge into this flavorful journey together!
Kitchen Tools Required
- 1 large pot or Dutch oven
- 1 cutting board
- 1 chef’s knife
- 1 wooden spoon
- 1 measuring cup
- 1 set of measuring spoons
Ingredients
- 2 pounds beef chuck roast, cut into 2-inch cubes
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 star anise
- 1 cinnamon stick
- 2 cups beef broth
- 2 large carrots, peeled and cut into chunks
- 2 large potatoes, peeled and cut into chunks
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 bunch fresh cilantro, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking Vietnamese Beef Stew, follow this timeline:
Preparation and Cooking Timeline:
- Reading and Setup (5 minutes)
- Read through the entire recipe to familiarize yourself with the steps and ingredients.
- Gather all ingredients and equipment needed.
- Preparation (20 minutes)
- Cut the beef chuck roast into 2-inch cubes.
- Dice the onion and mince the garlic.
- Peel and cut the carrots and potatoes into chunks.
- Measure out all other ingredients (tomato paste, fish sauce, soy sauce, sugar, salt, pepper, etc.).
- Cooking (2 hours)
- Minute 0-10: Heat vegetable oil in a large pot over medium-high heat. Brown the beef cubes in batches, removing them to a plate once browned.
- Minute 10-15: In the same pot, sauté onion and garlic until softened.
- Minute 15-20: Stir in the tomato paste, fish sauce, soy sauce, sugar, salt, and pepper. Return the beef to the pot and stir to coat.
- Minute 20-25: Add star anise, cinnamon stick, and beef broth. Bring to a boil.
- Minute 25-115: Reduce heat to low, cover, and simmer for 1.5 hours, stirring occasionally.
- Minute 115-145: Add carrots and potatoes, and continue cooking for an additional 30 minutes.
- Minute 145-150: Create a cornstarch slurry by mixing cornstarch with water, then stir it into the stew to thicken.
- Resting and Serving (10 minutes)
- Remove the pot from heat and let the stew rest for 10 minutes.
- Garnish with fresh cilantro before serving.
This timeline guarantees efficient use of your time by organizing preparation during cooking periods and allowing for resting time before serving.
Feel free to adjust the timeline as needed to suit your pace and kitchen setup.
Recipe Instructions
Heat the vegetable oil in a large pot over medium-high heat.
Brown the beef cubes in batches, removing them to a plate once browned.
In the same pot, add the onion and garlic, sautéing until softened.
Stir in the tomato paste, fish sauce, soy sauce, sugar, salt, and pepper.
Return the beef to the pot and stir to coat with the mixture.
Add the star anise, cinnamon stick, and beef broth to the pot.
Bring the stew to a boil, then reduce heat to low and cover.
Simmer for 1.5 hours, stirring occasionally.
Add the carrots and potatoes to the pot, and continue cooking for an additional 30 minutes.
Mix the cornstarch with water to create a slurry, then stir it into the stew to thicken.
Remove the pot from heat and let the stew rest for 10 minutes before serving.
Garnish with fresh cilantro before serving.
Serving Tips
- Steamed Jasmine Rice: Its subtle flavor complements the rich stew, soaking up the delicious broth.
- Crusty Baguette: Perfect for dipping into the stew and absorbing its savory juices.
- Fresh Greens: A side salad with a light vinaigrette adds a revitalizing contrast to the hearty stew.
- Pickled Vegetables: Adds a tangy crunch that balances the rich and savory flavors of the stew.
- Noodles: Serve over rice noodles for a different texture and a complete meal in a bowl.
Storage
Store Vietnamese Beef Stew in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze in portions for up to 3 months for ideal freshness.
Freezing
To freeze Vietnamese beef stew, allow it to cool completely.
Then transfer it to airtight containers or freezer bags.
Label and date them.
Store in the freezer for up to three months.
Reheating
To reheat Vietnamese Beef Stew, gently warm it on the stove over low heat.
Stir occasionally.
Alternatively, use a microwave-safe dish, covering loosely.
Heat on medium power until hot.
Final Thoughts
Vietnamese Beef Stew is a delicious and comforting dish that brings out the rich flavors of Vietnamese cuisine.
The combination of tender beef, aromatic spices, and hearty vegetables makes it a perfect meal for any occasion.
This stew isn’t only flavorful but also easy to prepare, making it a great choice for both novice and experienced cooks.
The slow-cooking process allows the ingredients to meld together, creating a depth of flavor that’s truly satisfying.
For the best results, remember to brown the beef thoroughly, as this step adds significant depth to the stew.
Feel free to adjust the spices to suit your taste, and consider preparing the stew a day in advance.
The flavors develop and intensify overnight, making it even more delicious.
Whether you enjoy it on its own or with a side of crusty bread, Vietnamese Beef Stew is sure to become a favorite in your recipe collection.
Frequently Asked Questions
Can I Use a Different Cut of Beef for the Stew?
Absolutely, you can swap the beef chuck roast with brisket or short ribs. These cuts provide rich flavors and tender texture when slow-cooked. Adjust the cooking time slightly to guarantee the meat reaches desired tenderness. Enjoy experimenting!
Is There a Vegetarian Version of This Vietnamese Stew?
You can create a vegetarian version by substituting the beef with tofu or tempeh. Use vegetable broth instead of beef broth, and add extra vegetables like mushrooms or bell peppers for more flavor and texture. Enjoy experimenting!
What Can I Substitute for Star Anise if I Don’t Have Any?
If you don’t have star anise, substitute with a mix of cinnamon and fennel seeds. This combo captures the sweet, licorice-like flavor. Use a small pinch of each to maintain the stew’s aromatic depth.
How Can I Make the Stew Spicier?
To spice up the stew, add sliced fresh chili peppers or a dash of chili flakes during cooking. You can also stir in a bit of sriracha or your favorite hot sauce to intensify the heat.
Are There Any Recommended Side Dishes to Serve With This Stew?
You should serve the stew with steamed jasmine rice or crusty French baguette. Both options soak up the rich flavors perfectly. A side of pickled vegetables adds a revitalizing contrast to the hearty, aromatic stew. Enjoy!
Vietnamese Beef Stew
Equipment
- 1 large pot or Dutch oven
- 1 Cutting board
- 1 Chef's knife
- 1 Wooden spoon
- 1 measuring cup
- 1 set of measuring spoons
Ingredients
- 2 pounds beef chuck roast cut into 2-inch cubes
- 2 tablespoons vegetable oil
- 1 large onion diced
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 star anise
- 1 cinnamon stick
- 2 cups beef broth
- 2 large carrots peeled and cut into chunks
- 2 large potatoes peeled and cut into chunks
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 bunch fresh cilantro chopped
Instructions
- Heat the vegetable oil in a large pot over medium-high heat.
- Brown the beef cubes in batches, removing them to a plate once browned.
- In the same pot, add the onion and garlic, sautéing until softened.
- Stir in the tomato paste, fish sauce, soy sauce, sugar, salt, and pepper.
- Return the beef to the pot and stir to coat with the mixture.
- Add the star anise, cinnamon stick, and beef broth to the pot.
- Bring the stew to a boil, then reduce heat to low and cover.
- Simmer for 1.5 hours, stirring occasionally.
- Add the carrots and potatoes to the pot, and continue cooking for an additional 30 minutes.
- Mix the cornstarch with water to create a slurry, then stir it into the stew to thicken.
- Remove the pot from heat and let the stew rest for 10 minutes before serving.
- Garnish with fresh cilantro before serving.
Notes
