One–pot Vietnamese Beef Stew
User Reviews
4.5
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Prep Time
1 hr 20 mins
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Cook Time
2 hrs
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Total Time
3 hrs 20 mins
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Servings
4
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Calories
670 kcal
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Course
Main Course
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Cuisine
Vietnamese
One–pot Vietnamese Beef Stew
Description
This One-pot Vietnamese Beef Stew begins with marinating cubed braising steak in a mixture including lemongrass, garlic, soy sauce, fish sauce, Chinese five-spice, brown sugar, salt, and pepper to infuse complex flavors. The beef is then seared to develop a caramelized surface before adding shallots, chili, tomato paste, chopped tomatoes, carrots, cinnamon stick, star anise, kaffir lime leaves, and beef stock for a long, slow simmer in the oven.
After an initial hour of cooking, cubed butternut squash is added to the stew to soften without becoming mushy, while soaking in the fragrant broth. The final step involves thickening the stew by stirring in a diluted cornflour slurry and briefly simmering to a desirable consistency. The stew is garnished with chopped Thai basil, enhancing its fresh herbal aroma.
This hearty stew offers a combination of tender meat, soft squash, and subtly sweet and spicy flavors from the blend of Asian spices and aromatics. It can be served as a filling main dish suitable for cooler days or when seeking a flavorful, slow-cooked meal.
The recipe notes recommend this stew keeps well refrigerated for three days, and flavors deepen during storage. It can be frozen for up to three months and reheated thoroughly before serving. The dish can also be adapted for an Instant Pot for faster preparation.
Ingredients
Beef and Marinade
- 900 g braising steak cut into cubes, 2 lb; aka chuck steak
- 1 tsp Chinese five-spice powder
- 1 tsp salt
- 1 tsp black pepper ground
- 2 lemongrass outer leaves removed, finely chopped, stalks
- 3 garlic minced, large cloves
- 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 chili de seeded and finely chopped
- 4 tomato chopped, large
- 2 tbsp tomato paste
- 4 carrot peeled and chopped
- 1 cinnamon stick
- 2 star anise
- 2 kaffir lime leaves fresh or dried
- 625 ml beef stock 2 ½ cups, hot
- 450 g butternut squash peeled and cubed, 1 lb
- 1 tbsp cornflour diluted in 1 tbsp cold water, to thicken, or cornstarch
- Thai basil chopped to garnish
- salt if needed, to season
- black pepper if needed, to season
Instructions
- 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.
- Remove and discard the cinnamon stick, star anise and kaffir lime leaves.
- Add some chopped basil leaves, check the seasoning and serve with crusty bread, or over rice..
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.
- Remove and discard the cinnamon stick, star anise and kaffir lime leaves.
- Add some chopped basil leaves, check the seasoning and serve with crusty bread, or over rice.
Notes
- This stew can be made in an Instant Pot for easier and faster preparation without sacrificing flavor.
- Store leftovers fully cooled in the refrigerator for up to three days; flavors will intensify with time.
- Freeze portions in airtight containers for up to three months; thaw overnight in the fridge before reheating.
- Reheat thoroughly until piping hot throughout, using a microwave or stovetop, stirring occasionally.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 670 kcal
% Daily Value*
| Calories | 670kcal | 34% |
| Carbohydrates | 42g | 14% |
| Protein | 69g | 138% |
| Fat | 25g | 38% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 175mg | 58% |
| Sodium | 1094mg | 46% |
| Potassium | 1896mg | 40% |
| Fiber | 8g | 32% |
| Sugar | 15g | 30% |
| Vitamin A | 23295IU | 466% |
| Vitamin C | 51.4mg | 57% |
| Calcium | 147mg | 15% |
| Iron | 8.9mg | 49% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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