Vietnamese Beef Stew
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Found in The Wichita Eagle who listed as source: "Foods of Vietnam" by Nicole Routhier. Stashing for good winter eating!
- Ready In:
- 2hrs 40mins
- 2 stalks lemongrass, fresh (sub 2 tablespoons dried lemon grass)
- 2 lbs stewing beef, cut into 2-inch cubes (beef chuck fine)
- 2 red chilies, fresh, seeded and minced (we'll use dried whole)
- 2 teaspoons sugar
- 2 tablespoons gingerroot, grated fresh
- 2 teaspoons ground cinnamon
- 2 teaspoons curry powder
- 3 tablespoons fish sauce
- black pepper, freshly ground, to taste
- 2 teaspoons salt
- 3 tablespoons vegetable oil
- 1 onion, minced (a big 'un)
- 6 garlic cloves, minced
- 1⁄4 cup tomato paste
- 4 star anise
- 2 carrots, cut into 1-inch chunks
- 2 potatoes, peeled and cut into 1-inch chunks
- 1 small daikon radish, peeled and cut into 1-inch chunks (2 medium turnips fine too)
- If you are using fresh lemon grass, discard the outer leaves and upper half of the stalk. Slice paper-thin; chop very fine. If you are using dried lemon grass, soak in warm water for 1 hour. Drain and finely chop.
- In a bowl, combine the beef with the lemon grass, chiles, sugar, ginger, cinnamon, curry powder, fish sauce and black pepper to taste. Sprinkle in 1 teaspoon of the salt; mix well. Let stand for 30 minutes.
- Heat 2 tablespoons of the oil in a large, heavy saucepan or pot over high heat. Add the beef and marinade and stir quickly to sear, about 2 minutes. Remove the meat to a bowl.
- Add the remaining 1 tablespoon oil to the saucepan. When the oil is hot, add the onion and garlic and stir-fry until fragrant, about 1 minute. Add the tomato paste and stir for 2 minutes. Add the beef, star anise, the remaining 1 teaspoon salt and 4 cups of water. Bring the mixture to a boil. Reduce the heat to low, cover the pan and simmer until the beef is tender, about 1 ½ hours.
- Add the carrots and simmer for 10 minutes. Add the potatoes and continue simmering for 10 minutes longer. Add the daikon and cook for another 10 minutes.
- Serve hot with French bread.
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