VIETNAMESE BEEF STEW
This is a very substantial beef stew from an asian recipe. The ingredients in this beef broth have a depth of flavor that satisfys even someone with a strictly western palate. I used cellophane noodles added to the finished product but would suggest if using this type to use sparingly. You can also use linguine. I discovered this recipe in Jennifer Brennan's cookbook "The Cuisines of Asia".
Provided by Delirious in Daytona
Categories Stew
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Brown meat in oil in soup kettle in 2 batches by browning 1/2 slightly, remove and brown remainder.
- 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.
- 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.
- 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.
- Add noodles to the stew if using cellophane noodles. Amount according to preference.
- If using linguine it is suggested stew is poured over noodles in serving bowls. Rice sticks of course on top of stew.
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Rao Tanzeel
[email protected]This is a great recipe! The beef is so tender and the sauce is so flavorful. I will definitely be making this again.
Regina Mmbone
[email protected]I'm not a big fan of Vietnamese food, but I decided to try this recipe anyway. I'm so glad I did! The beef was so tender and the sauce was so flavorful. I served it over jasmine rice and it was a delicious meal.
Redmi 9a
[email protected]This recipe is a keeper! The beef is so tender and the sauce is so flavorful. I served it over mashed potatoes and it was a hit with my family. I will definitely be making this again.
Prince Mapurisa
[email protected]I made this recipe for dinner last night and it was a huge hit with my family! The beef was fall-apart tender and the sauce was rich and flavorful. I served it over jasmine rice and it was the perfect meal for a cold night.
Danial Jutt
[email protected]This is the best Vietnamese beef stew recipe I've ever tried! The beef is so tender and the sauce is so flavorful. I will definitely be making this again and again.
Jean Prentice
[email protected]I love this recipe! The beef is always so tender and the sauce is so flavorful. I serve it over jasmine rice and it's always a hit with my family.
Christella Mahoro
[email protected]This was a good recipe, but I made a few changes. I used flank steak instead of chuck roast and I added some vegetables to the stew. I also used a different type of lemongrass. The stew turned out great and I will definitely be making it again.
Himel Butt
[email protected]I made this recipe for a potluck and it was a huge success! Everyone loved it. The beef was so tender and the sauce was so flavorful. I will definitely be making this again.
Sebby Mwajabu
[email protected]This was a great recipe! The beef was fall-apart tender and the sauce was flavorful and complex. I served it over jasmine rice and it was a hit with my family. I will definitely be making this again.
Mhd Safwan
[email protected]I was a little hesitant to try this recipe because I'm not a big fan of lemongrass, but I'm so glad I did! The lemongrass flavor was subtle and really complemented the other flavors in the dish. The beef was also very tender and the sauce was rich an
EROS THE GOD
[email protected]I tried this recipe last night and it was delicious! I used flank steak instead of chuck roast and it turned out perfectly. The sauce was rich and flavorful, and the beef was so tender it melted in my mouth. I will definitely be making this again.
Shakeba Hanefi
[email protected]This Vietnamese beef stew is fall-off-the-bone tender and packed with flavor. The lemongrass, ginger, and star anise give it a wonderfully fragrant and aromatic broth. I served it over jasmine rice and it was a hit with my family!