Go Back

Vietnamese Beef Stew

Recipe by Connie Veneracion
Cinnamon (or, often, cassia bark) is an important ingredient of Vietnamese beef stew. It is also one of the components of Chinese five-spice powder. Because I used a hefty amount of the latter in the marinade, I opted not to drop in a stick of cinnamon to the pot which would have given the stew a too-overwhelming cinnamon flavor and aroma.
Like any stew, Vietnamese beef stew is even tastier after sitting overnight in the fridge and reheated.
Prep Time 15 minutes
Cook Time 2 hours 20 minutes
Marinating time 12 hours
Total Time 14 hours 35 minutes
Course Main Course
Cuisine Vietnamese
Servings 3 people
Vietnamese beef stew in stoneware bowl

Ingredients
  

  • 500 grams stewing beef cut into serving size pieces

For the marinade

To cook the stew

To complete the dish

  • 2 carrots peeled and cut into wedges
  • Thai basil to garnish
  • mint to garnish

Instructions
 

  • In a bowl, mix the beef with all the marinating ingredients. Cover and keep overnight in the fridge.
  • Heat the cooking oil in a thick-bottomed pan.
  • Scrape the beef (reserve the marinade) and brown in the hot oil in batches. Move to a plate as each batch browns.
  • In the remaining oil (plus the rendered fat from the beef) over medium-low heat, saute the shallots until softened and lightly caramelized.
  • Add the reserved marinade and continue sauteeing until the mixture is almost dry.
  • Pour in the tomato puree and cook until thick and lumpy.
  • Add the browned beef, and star anise.
  • Pour in two cups of beef broth.
  • Simmer the beef for two hours (the actual cooking time depends on the quality of the meat) or until tender. Taste occasionally and add more fish sauce, if needed. If the stew dries out before the beef is done, add more broth, no more than a quarter cup each time to prevent the dish from turning soupy.
  • Add the carrot. Continue cooking until the vegetables are done.
  • Serve the Vietnamese beef stew, garnished with Thai basil, over rice or noodles, or with crusty bread.
Keyword Beef, Stew