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Vietnamese Beef Stew
Vietnamese Beef Stew

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We hope you got benefit from reading it, now let’s go back to vietnamese beef stew recipe. You can cook vietnamese beef stew using 17 ingredients and 2 steps. Here is how you achieve that.

The ingredients needed to make Vietnamese Beef Stew:
  1. Provide ingredients: 2 lbs beef shank, cut into 1.5 inch cubes
  2. Use 1/2 knob ginger, thinly sliced
  3. Use 2 beef tendon strips or about 1/2 lb
  4. You need 1 stalk lemongrass (white end bruised and slice into 4-5 inch
  5. You need 2 bay leaves 3-4 star anise seeds, (toasted optional)
  6. Take 32 oz beef broth 4 medium sized carrots 2 tbs annato seed oil
  7. Take 1 tbs diced shallots 1 tbs minced garlic 1 tbs paprika
  8. Get 1 tbs minced lemongrass 1/2 tbs fish sauce 1/2 ts red chili powd
  9. Prepare 1/4 ts cinnamon 1/4 ts clove powder 1/4 ts anise powder
  10. Take 1 ts ground pepper 1 ts sugar
  11. Provide Marinade 1 tbs diced shallots 1 tbs minced garlic
  12. Take 1 tbs paprika 1 tbs minced lemongrass 1/2 tbs fish sauce
  13. Take 1/2 ts red chili powder 1/4 ts cinnamon 1/4 ts clove powder
  14. Use 1/4 ts anise powder 1 ts ground pepper 1 ts sugar
  15. You need Accompaniments Toasted French baguettes Fresh Basil
  16. You need lime/lemon wedges Diced cilantro and green onions Sliced jalapen
  17. Take Rice noodles
Instructions to make Vietnamese Beef Stew:
  1. In large mixing bowl, combine the beef shank with the spice marinade for at least 2 hours. - - Saute the beef with 1 tbs of annato seed oil until browned and seared under medium high heat. Transfer this into the slow cooker. Add the beef tendons, stalk of lemonsgrass, star anise seeds, bay leaves, and beef broth. You may need to add more broth or water to just cover and submerge the beef. - - Set slow cooker to lowest possible setting and allow to cook covered for overnight or about 8 hours. About 1 h
  2. Set slow cooker to lowest possible setting and allow to cook covered for overnight or about 8 hours. About 1 hour before it's done, add the carrots. Just before serving add another 1 tbs of annato seed oil to the broth for a great red color. Make final adjustment and season to taste

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