Best 2 Beef Stewed With Tomato Star Anise And Lemongrass Recipes
Indulge in a tantalizing culinary journey with this collection of beef stew recipes, each bursting with unique flavors and aromatic ingredients. From the classic French boeuf bourguignon to the hearty and comforting Vietnamese beef stew, these dishes promise a symphony of flavors that will warm your soul and satisfy your taste buds. Embark on a culinary adventure as you explore the diverse range of stews, each with its own distinct blend of spices, herbs, and vegetables. Whether you prefer the rich and robust flavors of red wine and mushrooms or the tangy brightness of tomatoes and lemongrass, there's a beef stew recipe here to suit every palate. Prepare to delight your senses and savor the culinary wonders that await you in this comprehensive collection of beef stew recipes.
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BEEF STEWED WITH TOMATO, STAR ANISE, AND LEMONGRASS
Steps:
- In a bowl, combine the beef, lemongrass, fish sauce, five-spice powder, ginger, brown sugar, and bay leaf. Mix well with chopsticks to coat the beef evenly. Set aside to marinate for 30 minutes.
- In a heavy-bottomed 5-quart Dutch oven, heat the oil over high heat until hot but not smoking. Working in batches, add the beef and sear on all sides, then transfer to a plate. Each batch should take about 3 minutes. Reserve the lemongrass and bay leaf from the marinade and discard the rest.
- Lower the heat to medium-low, add the onion, and cook gently, stirring, for 4 to 5 minutes, or until fragrant and soft. Add the tomato and salt and stir to combine. Cover and cook for 12 to 14 minutes, or until the mixture is fragrant and has reduced to a rough paste. Check occasionally to make sure the tomato mixture is not sticking to the bottom of the pan. If it is, stir well and splash in some water.
- When the paste has formed, add the beef, lemongrass, bay leaf, and star anise, give the contents of the pot a bit stir, and cook, uncovered, for another 5 minutes to allow the flavors to meld and penetrate the beef. Add the water, bring to a boil, cover, lower the heat to a simmer, and cook for 1 1/4 hours, or until the beef is chewy-tender (a sign that it is close to being done). To test for doneness, press on a piece; it should yield but still feel firm.
- Add the carrots and return the stew to a simmer, adjusting the heat if needed. Cook, uncovered, for about 30 minutes, or until the carrots and beef are tender. (This stew may be made up to 2 days in advance. Let cool, cover, and refrigerate, then bring to a simmer before continuing.)
- Just before serving, do a final taste test. Add salt or a shot of fish sauce to intensify the overall flavor. Or, splash in a bit of water to lighten the sauce. Transfer the stew to a serving dish, removing and discarding the lemongrass, bay leaf, and star anise. Garnish with the Vietnamese coriander and serve.
- How to Seed Tomatoes
- Holding each tomato half over a bowl or the sink, squeeze gently to release the seeds and gelatinous insides. For reluctant seeds, use a finger to loosen them. Then, with a swift shaking motion of the wrist, empty out the seeds.
BEEF STEW WITH STAR ANISE
This is more like a soup with tender morsels of beef. I have yet to try this recipe but it looked delicious.
Provided by mell_2
Categories Thai
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pour the stock into a large, heavy pan. Add the beef, garlic, chopped coriander roots, cinnamon sticks, star anise, soy sauce, fish sauce and sugar. Bring to the boil, then reduce the heat to low and simmer for 30 minutes.
- Skim off any form that rises to the surface of the liquid with a slotted spoon.
- Meanwhile, divide the bean sprouts among four individual serving bowls. Remove and discard the cinnamon sticks and star anise from the stew with a slotted spoon.
- Ladle the stew over the bean sprouts, garnish with the chopped scallions and chopped fresh coriander (cilantro) and serve immediately.
Tips:
- Mise en place: Before you start cooking, make sure you have all the ingredients and tools you need. This will help you stay organized and prevent any scrambling during the cooking process.
- Choose the right cut of beef: For stewing, you'll want to choose a tough cut of beef that will become tender when cooked slowly. Some good options include chuck roast, brisket, or short ribs.
- Brown the beef: Browning the beef before stewing it helps to develop flavor and create a rich, dark sauce. Be sure to brown the beef in batches so that it doesn't overcrowd the pan and steam instead of browning.
- Use a good quality stock: The stock you use will make a big difference in the flavor of your stew. Use a homemade stock if you have it, or choose a good quality store-bought stock.
- Add aromatics: Aromatics, such as onions, garlic, carrots, and celery, add flavor and depth to the stew. Be sure to sauté them until they are softened before adding the beef and stock.
- Simmer gently: The key to a good stew is to simmer it gently for a long period of time. This allows the flavors to develop and the beef to become tender. Simmer the stew for at least 1 1/2 hours, or up to 3 hours if you have the time.
- Season to taste: Once the stew is finished simmering, season it to taste with salt and pepper. You may also want to add a bit of Worcestershire sauce or soy sauce for extra flavor.
Conclusion:
Beef stew is a classic comfort food that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a delicious beef stew that your family and friends will love.
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