adapted from food.com
no good pictures ): decided to go to a last min superbowl gathering and had nothing to bring but my stew. so i didn’t get pics in time.
oh well.
we had two vietnamese friends at the gathering and they ate it (and liKED it!). so i’m guessing that’s a good sign. will make again.
and take pictures.
INGREDIENTS
- 2 lbs boneless beef chuck, cut into cubes
- 1-2 stalks lemongrass, cut into 3 large diagonal pieces (exposes more surface area)
- 4 tablespoons fish sauce
- 2 teaspoons Chinese five spice powder
- 1 1/2 teaspoons brown sugar
- 2 1/2 tablespoons minced ginger
- 2 bay leaves
- 1-2 tbs vegetable oil
- 1 medium large onion, diced
- 2 roma tomatoes
- 1 lb carrot, peeled, cut into large chunks
- 3 star anise
- 3 cups beef broth
- 1 tsp flour/corn starch
INSTRUCTIONS:
- marinate beef ~ 30 min in ginger, fish sauce, brown sugar, five spice, lemon grass.
- preheat oven 270F
- chop veggies. (i like chunky stew.)
- heat 1-2 tbs vegetable oil in 5 qt dutch oven on high. brown beef on all sides quickly ~ 2 min.
- remove beef into separate bowl and set aside.
- add a pat of butter (optional) and saute onions until soft ~5 min.
- add tomatoes. saute ~ 3 min.
- add a dash of broth and deglaze.
- add rest of broth and bring to a boil. reduce heat to simmer. add beef and mix.
- cover and place in oven ~ 1hr.
- add carrots, return to oven ~1.5 hr
- remove from oven. strain out beef etc into separate bowl.
- over medium high heat, mix in starch (i spoon in broth into a separate small bowl containing starch and mix thoroughly before reintroducing it into the pot.). keep on a high simmer/low boil for ~5 min until soup thickens and reduces some.
- reintroduce solids.
- simmer on low until ready to serve.
- serve with toasted crusty french bread!
edit: probably no news to anyone who’s ever made a stew before (including myself), but dAMN. i just have to reiterate how much better this stuff tasted the next day. that’s when it truly takes on it’s stew-y consistency.
i’ll almost put up with this atrocious weather (20’s?? in hOUSTON?) just so i have a reason to make more stew.
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