Recipe: Tasty Vietnamese Beef Stew

Cook, Eat and Repeat.

Vietnamese Beef Stew.

Vietnamese Beef Stew To make Vietnamese Beef Stew you need 17 ingredients and just 2 steps. Here is how you achieve it.

Ingredients

  1. You need of ingredients: 2 lbs beef shank, cut into 1.5 inch cubes.
  2. Prepare of ginger, thinly sliced.
  3. Prepare of beef tendon strips or about 1/2 lb.
  4. You need of lemongrass (white end bruised and slice into 4-5 inch.
  5. It's of bay leaves 3-4 star anise seeds, (toasted optional).
  6. It's of beef broth 4 medium sized carrots 2 tbs annato seed oil.
  7. Prepare of diced shallots 1 tbs minced garlic 1 tbs paprika.
  8. You need of minced lemongrass 1/2 tbs fish sauce 1/2 ts red chili powd.
  9. Prepare of ts cinnamon 1/4 ts clove powder 1/4 ts anise powder.
  10. You need of ts ground pepper 1 ts sugar.
  11. It's of Marinade 1 tbs diced shallots 1 tbs minced garlic.
  12. Prepare of paprika 1 tbs minced lemongrass 1/2 tbs fish sauce.
  13. You need of ts red chili powder 1/4 ts cinnamon 1/4 ts clove powder.
  14. You need of ts anise powder 1 ts ground pepper 1 ts sugar.
  15. Prepare of Accompaniments Toasted French baguettes Fresh Basil.
  16. Prepare of lime/lemon wedges Diced cilantro and green onions Sliced jalapen.
  17. You need of Rice noodles.

Vietnamese Beef Stew directions

  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.