This highly aromatic one-pot Vietnamese Beef stew will quickly become your favourite comfort food recipe!
When I first posted this One-Pot Vietnamese Beef Stew recipe, I had no idea it would become THE most popular recipe on this blog! A big thank you to everyone who stopped by to comment.
Is there anything better or more comforting than a slow-cooked one-pot meal when the temperature drops and days grow shorter?
Casseroles, stews, curries and pot roasts – they are good for the soul. The fact that they require little effort and minimal washing up doesn’t hurt either.
I am currently pretty obsessed with one-pot wonders. No surprise, given that I am cooking in a temporary kitchen set up in our living room while our kitchen is being renovated (newsflash: we now have a floor and skylights in place – so exciting).
Another reason behind my obsession is that Le Creuset send me a Classic Cast Iron Shallow Casserole (I know, I can hardly believe it myself) and it is a thing of real beauty. I did consider putting on display and simply admiring it from afar but that would have been a real waste.
Because, apart from its understated good looks, this casserole is an absolute joy to cook in. I am going to be putting that lifetime warranty through its paces let me tell you. I road-tested my new casserole with a recipe I have been making for years – Vietnamese beef stew.
It is such an amazingly fragrant and comforting dish that, like most stews, tastes even better the day after its made.
You can use inexpensive cuts of meat (braising steak, or shin) as the long and slow cooking guarantees they will be melt-in-the-mouth tender by time you tuck in.
I like to add butternut squash to make this stew stretch further and occasionally throw in sweet potatoes as well.
Just add these vegetables towards the end as they will disintegrate too much if added early on.
Serve in the casserole (it will keep the food warm plus it looks so good on the table) with plenty of crusty bread – a French baguette preferably – and some red wine.
Vietnamese Beef Stew step by step
Step 1. Combine the beef, flour, spice, pepper, lemongrass, garlic, soy sauce and sugar in a bowl and mix well. Leave to marinate for an hour.
Step 2. Preheat the oven to 160C (325F) and have all your vegetables prepared.
Step 4. Add the shallots and chillies and fry for a couple of minutes.
Step 5. Add the tomatoes, tomato paste, carrots, cinnamon stick, star anise, kaffir lime leaves and stock and bring slowly to a rolling simmer.
Step 6. Cover the casserole and transfer to the oven. Cook for an hour then add the butternut squash (be careful the pot will be very hot) and give the stew a stir.
Step 7. Return to the oven and cook for a further 45 minutes to 1 hour until meat is very tender.
Step 8. Add some chopped basil leaves, check the seasoning and serve with crusty bread.
MAKE IT IN THE INSTANT POT OR THE SLOW COOKER!
This Vietnamese beef stew is perfect for your Instant Pot and will considerably cut down the cooking time without compromising on flavour! Take a look at the video to see how its done. Check out a slow cooker version of this stew (turned into a pot pie!)
HAVE YOU MADE MY VIETNAMESE BEEF STEW?
One–pot Vietnamese Beef Stew
Beef and Marinade
- 900 g 2lb beef shin cut into cubes
- 1 tsp Chinese five spice powder
- 1 tsp salt
- 1 tsp ground pepper
- 2 lemongrass stalks finely chopped
- 3 large garlic cloves minced
- 3 tbsp soy sauce
- 1 tsp fish sauce optional
- 1 tbsp brown sugar or palm sugar
For the Stew
- 2 tbsp vegetable oil to sear beef
- 4 banana shallots peeled and roughly chopped
- 2 green chillies de seeded and finely chopped
- 4 large tomatoes chopped
- 2 tbsp tomato paste
- 4 carrots peeled and chopped
- 1 cinnamon stick
- 2 star anise
- 2 kaffir lime leaves fresh or dried
- 625 ml | 2 1/2 cups hot beef stock
- 450 g | 1lb butternut squash peeled and cubed
- 1 tbsp cornflour /cornstarch diluted in 1 tbsp cold water, to thicken
- Thai basil chopped to garnish
- salt and pepper to season if needed
- Combine the beef, lemongrass, garlic, soy sauce, fish sauce, Chinese Spice, sugar, salt and pepper in a bowl and mix well. Leave to marinate for an hour.
- Preheat the oven to 160C (325F) and have all your vegetables prepared.
- Put the oil in the casserole and heat over medium high heat. Sear the beef, in batches if necessary, until nicely browned.
- Add a splash of hot stock to deglaze the pan, scraping any browned bits with a wooden spoon.
- Add the shallots and chillies and stir for a couple of minutes.
- Add the tomato paste, tomatoes, carrots, cinnamon stick, star anise, kaffir lime leaves and stock and bring slowly to a rolling simmer.
- Cover the casserole and transfer to the oven. Cook for an hour.
- Take the casserole dish out of the oven - careful it will be very hot! - and stir in the butternut squash.
- Return to the oven and cook for a further 45 minutes to 1 hour until meat is very tender.
- Stir the cornflour slurry into the stew and simmer for a couple of minutes on the hob to thicken the gravy.
- Add some chopped basil leaves, check the seasoning and serve with crusty bread.
Slow Cooker instructions
- Marinate and brown the beef as instructed above then transfer to your slow cooker.
- Add all the remaining ingredients and stir to combine. Cook on LOW for 7-8 hours or on HIGH for 4-5 hours.
- Add the cornflour slurry and cook on HIGH, uncovered, until the gravy thickens.
- Can I make this stew in my Instant Pot? You certainly can and it is so delicious that i have dedicated an entire post to it.
- How long will this stew keep? You can keep the stew in the fridge for up to three days. Cool completely first then store in a suitable container. The flavours will actually intensify the longer you keep it.
- Can I freeze Vietnamese beef stew? Absolutely! Cool and divide into suitable containers. Freeze and use within three months. Defrost overnight in the fridge or thaw in a microwave. Always make sure that reheated food is piping hot all the way through before serving.