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
For the best flavor, make sure to brown the beef thoroughly; this step adds depth to the stew. Feel free to adjust the level of spices to your liking, and consider making the stew a day in advance, as the flavors develop and intensify overnight.
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