Tuesday, November 30, 2010

vietnamese beef stew

this dish is very easy and fragrant. growing up eating this dish,  it is always eaten with a french baguette...  but you can also substitute the bread for pasta, rice, or just eat it by itself.

2 stalks lemongrass, finely chopped
1 red or green thai chilli, diced
2 tablespoons fresh ginger,  finely chopped
1 teaspoon ground cinnamon
1 teaspoon curry powder
2 tablespoons fish sauce (or add more depending on your preference)
1 teaspoon salt
1/4 teaspoon freshly ground pepper
2lbs beef, cut into 1 inch cubes
2 tablespoons oil
1 large onion, peeled and diced
4 cloves garlic, whole peeled
3 cups water
4 tablespoon tomato paste
2 star anise
2 carrots, cut in 1 inch chunks
2 potatoes, peeled and cubed into 1 inch chunks
2 daikon, cut in 1 inch chunks ( or about 2 cups)

1. in large mixing bowl, combine the lemmongrass, chilli, ginger, cinnamon, curry powder, fish sauce, salt and black pepper.  add the meat and marinate for at least 30 mins. 
2. heat oil in large sauce pan over high heat and stir fry the onion and garlic until fragrant, about 2-3 minutes
3. add beef and the marinade and stir-fry about 3 minutes or until the beef is browned on all sides. add the water, tomato paste and star anise. bring to a boil, then reduce the heat to low and simmer for 1 hour. add the vegetables and continue simmering until the beef is tender and the vegetable are cooked, about 30 mins more. 

serves 6-8

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