One-pot vietnamese beef stew
This higly aromatic one-pot vietnamese beef stew will become your favourite family meal.
Serves: 4
Ingredients
900 g beef shin, cut into cubes
2 tbsp plain flour
1 tsp Chinese five spice powder
1 tsp ground pepper
2 lemongrass stalks finely chopped
3 large garlic cloves minced
2 tbsp soy sauce
1 tbsp palm sugar or dark brown sugar
4 banana shallots, peeled and roughly chopped
2 green chillies, finely chopped
4 large tomatoes chopped
2 tbsp tomato paste
4 carrots, chopped
1 cinnamon stick
2 star anise
2 kaffir lime leaves
625 ml hot beef stock
450 g butternut squash peeled and cubed
2 tbsp rapeseed oil
Basil leaves, chopped to garnish
1 loaf of French bread
Directions
Combine the beef, flour, 5 spice, pepper, lemongrass, garlic, soy sauce and sugar in a bowl and mix well. Leave to marinate for an hour.
Prepare all your vegetables.
Put the oil in a saucepan and heat over medium high heat.
Once the oil is hot, lower the temperature to medium-low and brown the beef cubes.
Add the shallots and chillies and fry for a couple of minutes.
Add the tomatoes, tomato paste, carrots, cinnamon stick, star anise, kaffir lime leaves and stock and bring slowly to a rolling simmer.
Cook for an hour, add the butternut squash and cook for another 30 minutes to an hour, until the meat is tender and the sauce is thick. Stir well to prevent sticking to the pan.
Add some chopped basil leaves, check the seasoning and serve with crusty bread.