One–pot Vietnamese Beef Stew

Servings :

Total Time:

4 people

3 hours 20 minutes


Beef Vegetables Aromatics

Step 1

Prepare the lemongrass by removing the tougher outer leaves. Top and tail the lemongrass then finely chop in the tender inner stalk. Some people like to bash the stalk with the side of a knife to soften… feel free to take your aggression out this way.

Step 2

Slice the beef into even cubes and remove any large bits of fat. Place in a bowl.

Step 3

Add the lemongrass, garlic, sugar, Chinese Five Spice, soy sauce, fish sauce, salt and pepper to the beef. Stir to combine, cover and marinate for one hour.

Step 4

Preheat the oven to 160C (325F). Heat the vegetable oil in a large lidded casserole dish (Dutch Oven). Sear the beef, in batches, over medium high heat until nicely browned.

Step 5

Add a splash of hot stock to deglaze the pan, scraping any browned bits with a wooden spoon.

Step 6

Add the shallots and chillies and stir for a couple of minutes.

Step 7

Add the tomato paste, tomatoes, carrots, cinnamon stick, star anise, kaffir lime leaves and stock. Bring slowly to a rolling simmer.

Step 8

Cover the casserole and transfer to the preheated oven. Set the timer and cook for an hour. Sip some wine while you wait 😉

Step 9

Take the casserole dish out of the oven – careful it will be very hot! – and stir in the butternut squash. Cover and cook for another hour.

Step 10

Remove and discard the cinnamon stick, star anise and kaffir lime leaves. Stir in one tablespoon of cornflour diluted in cold water and simmer for a couple of minutes on the hob if you wish to thicken the stew further.

Step 11

Add some chopped basil leaves, check the seasoning and add salt and pepper, if needed. Serve with a crusty French baguette or over rice with a glass of [ yellow tail ] Shiraz!

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