A cultural cuisine with beef, Chinese fice spice, Lemongrass, garlic, tamari, honey, banana shallots, green chilies and a cinnamon stick. Sure to enlighten your senses!
Ingredients
2 lbs. Cubed Beef
1 T Arrowroot Powder
1 t Chinese Five Spice Powder
1 t Ground Pepper
2 Lemongrass Stalks, Finely Chopped
3 Large Garlic Cloves, Minced
2 T Tamari
1 T Honey
3 T Olive Oil
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4 Banana Shallots, Peeled and Roughly Chopped
2 Green Chilies, Finely Chopped
18 oz. Jovial Jar Diced Tomatoes
2 T Tomato Paste
4 Carrots, Peeled and Chopped
1 Cinnamon Stick
2½ c Hot Beef Stock
1 lb. Butternut Squash, Peeled and Cubed
Basil leaves, Chopped to Garnish
Instructions
Combine the beef, arrowroot, spice, pepper, lemongrass, garlic, tamari sauce and honey in a bowl and mix well. Leave to marinate for an hour.
Preheat the oven to (325F) and have all your vegetables prepared.
Put the oil in the casserole and heat over medium high heat. Once the oil is hot, lower the temperature to medium-low and brown the beef cubes.
Add the chilies and fry for a couple of minutes.
Add the tomatoes, tomato paste, carrots, cinnamon stick, star anise, and stock and bring slowly to a rolling simmer.
Cover the casserole and transfer to the oven. Cook for an hour then add the butternut squash (be careful the pot will be very hot) and give the stew a stir.
Return to the oven and cook for a further 45 minutes to 1 hour until meat is very tender.
Add some chopped basil leaves,
Recipe by Marpe at https://www.marpewellness.com/recipes/main-dish/one-pot-vietnamese-stew/