Recipe by Rick Young
A spiced and very beefy stew. It's an adaptation of a Vietnamese beef stew recipe. The oriental beef spices can be purchased at most Asian stores (we use the Gia Vi Nau Bo Kho brand). If you want it spicer, add more of the oriental beef spices or mix in some Sriracha chili sauce.
Top Review by goodCookbadCook
1. Try it with 'bo bap' which is the 'calf' part of the cow. It takes a bit longer to cook but ohhh soo good. 2. Try adding a teaspoon or so of curry powder. You'd be surprised of the texture/color and flavor 3. Don't forget some fresh Thai basil when serving 4. And (not sure why) but it tastes better if you serve this dish the next day. ??
- 3 lbs beef, cut for stew size
- 5 cloves garlic, crushed
- 2 tablespoons peanut oil
- 3 tablespoons catsup
- 1 ounce oriental beef spices
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon Accent seasoning
- 1 (14 1/2 ounce) can beef broth
- 3 cups carrots, sliced for stew
- 1 1⁄2 cups water
- 6 medium potatoes, diced
Directions See How It's Made
- Combine meat, oil, and garlic, and fry until meat is almost done.
- Make a paste of the catsup and Oriental beef spices and add the paste to beef mixture and cook for another 5 minutes.
- Add carrots, salt, sugar, Accent, broth, and water, and boil for 10 minutes.
- Add potatoes and boil until potatoes and carrots are done.
- Serve with buttered French bread.