Vietnamese Beef Stew by Supergolden Bakes

stewing beef, chinese five spice, salt, ground pepper, lemongrass stalks, garlic, soy sauce, soft dark brown sugar, shallots, green chillies, carrots, butternut squash, tin tomatoes, cinnamon stick, star anise, kaffir lime leaves, hot beef stock, vegetable oil, corn flour, basil

Prep Time: 15 min
Cook Time: 45 min
Total Time: 1 hour 5 min

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– 900 g/2 lb stewing beef, cut into cubes
– 1 tsp Chinese five spice powder
– 1 tsp salt
– 1 tsp ground pepper
– 2 lemongrass stalks, finely chopped (or 1 tsp lemongrass paste)
– 3 large garlic cloves, minced
– 3 tbsp soy sauce
– 1 tbsp soft dark brown sugar
– 4 shallots,finely chopped
– 2 green chillies,finely chopped
– 4 carrots (peeled and sliced into rounds)
– 450 g/1 lb butternut squash (peeled and cubed)
– 1400 g/14 oz tin chopped tomatoes
– 1 cinnamon stick
– 2 star anise
– 2 kaffir lime leaves
– 360 ml/1 1/2 cups hot beef stock
– 2-4 tbsp vegetable oil (or as needed)
– 1 tbsp cornflour (cornstarch) (diluted in a little cold water)
– Handful fresh basil leaves (to garnish)

Prep Time: 15 min
Cook Time: 45 min
Total Time: 1 hour 5 min

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