Vietnamese beef stew

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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This recipe serves 6 to 8.

Ingredients:

  • 1-1/2 k. of beef flank (camto or is it campto?), cut into 2-1/2 inch cubes
  • 3 to 4 c. of meat (pork, beef) broth
  • 500 grams of very ripe fresh tomatoes, chopped
  • 2 onions, finely sliced
  • 1 head of garlic, finely minced
  • 4 star anise
  • 4 tbsps. of vegetable cooking oil (more if you’re not using a non-stick pan)
  • 500 grams of stewing potatoes, peeled and cut into wedges
  • 1 large carrot, about 300 grams, peeled and cut into wedges

Marinade:

  • 3 green finger chilis
  • 3 stalks of lemongrass (lower parts of stalks only)
  • 4 tbsps. of fish sauce
  • 1 tbsp. of grated turmeric
  • 1 tbsp. of grated ginger
  • 1 tbsp. of ground cinnamon
  • 1 tsp. each of ground nutmeg, cumin and cloves
  • 1/2 tsp. of chili powder

Peel off the outer stalks of the lemongrass and finely slice (click here for a visual guide). Finely slice the green chilis as well. Place in a bowl with the beef, add the patis, turmeric, ginger, cinnamon, nutmeg, cloves, cumin and chili powder. Mix well. Marinate for at least 30 minutes.

How to cook Vietnamese beef stew

Heat the cooking oil in a wok or pan. Saute the garlic and onions. Add the beef and marinade and cook, stirring, until the beef cubes are nicely browned.

How to cook Vietnamese beef stew

Pour in the broth. Add the chopped tomatoes and star anise. Season with more patis. Bring to the boil, cover and simmer for an hour and a half to two hours.

How to cook Vietnamese beef stew

When the beef is almost done (normally after an hour and a half), add the carrot and potato wedges.

How to cook Vietnamese beef stew

Continue simmering for another 30 minutes. Taste and add more patis if necessary. Serve hot with rice or bread.

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Comments

10 Responses to “Vietnamese beef stew”
  1. Mary Dona-Paras says:
    December 20, 2008 at 12:22 am

    Your recipe sounds delish! Interestingly enough, a Vietnamese mommy-friend from my son’s piano class gave me a recipe too for pho. She said that star anise gives it the distinct aroma or flavor.

    I was planning to make it sometime next week. I might post a similar version with photos too.

    I truly enjoy visiting your site. I am learning a whole lot about cooking.

    Reply
  2. Gay says:
    December 20, 2008 at 5:15 am

    Hi Connie, this sounds perfect to impress a guy! ;)

    Reply
  3. Connie says:
    December 20, 2008 at 9:49 am

    Mary, some use cinnamon bark instead of star anise. Am not sure if using both will yield good results.

    Gay, cowboy food, ‘no? Spicy and meaty. Sounds macho. LOL

    Reply
  4. Dexie says:
    December 20, 2008 at 10:29 am

    “blonde” LOL. I love turmeric. Watch out for it to be one of the top 10 ingredients in the beauty industry in 2009 :) . But of course, we Asians knew all it’s other benefits besides being as a cooking spice way before the others did ;)

    Reply
  5. Connie says:
    December 20, 2008 at 11:12 am

    I struggled with the best description and “blonde” seemed more descriptive than “bland”. hehehe

    Turmeric in beauty products? Talk about going organic. LOL

    Reply
  6. Gay says:
    December 20, 2008 at 1:58 pm

    Oh yes, pang-alis daw ng pimples ang turmeric. Just make a paste with milk and rub. That’s according to my Nepalese friend. Dunno if it works though.

    Reply
  7. misao says:
    December 20, 2008 at 3:56 pm

    when making broth for beef (beef/wanton) noodle soup, we usually put cinnamon bark, cloves AND star anise, but not much as the flavor they impart are quite strong. for a liter of broth, say a small piece of cinnamon bark, 2 pcs of start anise and about 4 cloves.

    Reply
  8. Lis says:
    December 21, 2008 at 9:43 am

    Back in the 70s, my lola from Bacolod used to make my facial paste once a week with 1 tsp turmeric, 1 tsp. milk & half slice of kalamansi. The result was good. My pimples dried up immediately and my skin was smooth.

    Reply
  9. y-anne says:
    December 23, 2008 at 5:32 pm

    Can I use powdered turmeric?

    Reply
  10. Connie says:
    December 23, 2008 at 6:54 pm

    Yes. :)

    Reply
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