One-Pot Vietnamese Stew
Author: Kristen Barkley
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!
- 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
- 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
- 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,