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    Home » Recipes » Paleo Recipes

    Vietnamese Beef Stew Recipe

    Last Modified: Jan 18, 2023 by Paleo Leaper · This post may contain affiliate links · Leave a Comment

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    Is there anything a good tomato broth can’t do? It’s great in classic Italian-seasoned recipes, but it works just as well with this Vietnamese take on a comfort-food staple featuring spicy seasonings and savory bites of beef and squash.

    Marinating the beef in spices and coconut aminos before it hits the stew pan lets the flavor sink all the way in, and the savory-sweet flavor of carrots and butternut squash makes it hearty and filling.

    Vietnamese Beef Stew

    The recipe calls for “banana shallots” – that’s not a typo; banana shallots are actually a particular type of shallot. They’re the biggest ones, so using them makes your prep time faster since you don’t have to peel so many individual little bulbs to get the same quantity of edible food.

    This stew does take a while to cook, but it’s very low-maintenance; all you really have to do is check it once to put the squash in.

    It would be a tasty recipe to make on the weekend to give yourself some leftovers for lunch on Monday (or to put in a frittata for breakfast: Vietnamese baked eggs also sound pretty good!).

    Vietnamese Beef Stew Recipe

    SERVES: 4 PREP: 20 min + 1 h COOK: 2 h

    Ingredients

    • 2 lbs. beef shin, cut into cubes
    • 4 banana shallots, peeled and roughly chopped
    • 2 green chilies, finely chopped
    • 4 large tomatoes, chopped
    • 1 lb butternut squash, peeled and cubed
    • 4 carrots, peeled and chopped
    • 2 tbsp. tomato paste
    • 1 cinnamon stick
    • 1 star anise
    • 2 cups beef stock
    • Cooking fat

    Vietnamese-style Marinade

    • 1 tsp. Chinese five-spice powder
    • 1 tsp. ground pepper
    • 2 lemongrass stalks, finely chopped
    • 3 large garlic cloves, minced
    • 2 tbsp. coconut aminos
    • 1 tbsp. raw honey (optional)
    Vietnamese Beef Stew Recipe Preparation

    Preparation

    1. Combine all the ingredients for the marinade in a marinating pot, add the beef, and stir until everything is well coated.
    2. Marinate for an hour or more.
    3. Preheat the oven to 325 F.
    4. Melt some cooking fat in an oven-safe casserole placed over medium-high heat.
    5. Brown all the beef cubes.
    6. Lower the heat to medium, add the shallots and chilies and cook for 2 to 3 minutes.
    7. Add the tomatoes, tomato paste, carrots, cinnamon stick, star anise, and beef stock.
    8. Cover the casserole and place it in the oven.
    9. Cook for an hour; then add the butternut squash and stir.
    10. Return to the oven and cook for another 45 minutes.

    📖 Recipe

    Vietnamese Beef Stew Recipe

    Vietnamese Beef Stew Recipe

    Try an international take on beef stew with this Vietnamese-inspired recipe featuring a tender meat and squash in a spicy seasoning blend.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 1 hour hr 20 minutes mins
    Cook Time 2 hours hrs
    Total Time 3 hours hrs 20 minutes mins
    Course Main Course
    Cuisine Vietnamese
    Servings 4
    Calories 733 kcal

    Ingredients
      

    • 2 lbs. beef shin cut into cubes
    • 4 banana shallots peeled and roughly chopped
    • 2 green chilies finely chopped
    • 4 large tomatoes chopped
    • 1 lb butternut squash peeled and cubed
    • 4 carrots peeled and chopped
    • 2 tbsp. tomato paste
    • 1 cinnamon stick
    • 1 star anise
    • 2 cups beef stock
    • Cooking fat

    Vietnamese-style Marinade

    • 1 tsp. Chinese five-spice powder
    • 1 tsp. ground pepper
    • 2 lemongrass stalks finely chopped
    • 3 large garlic cloves minced
    • 2 tbsp. coconut aminos
    • 1 tbsp. raw honey optional

    Instructions
     

    • Combine all the ingredients for the marinade in a marinating pot, add the beef, and stir until everything is well coated.
      1 tsp. Chinese five-spice powder, 1 tsp. ground pepper, 2 lemongrass stalks, 3 large garlic cloves, 2 tbsp. coconut aminos, 1 tbsp. raw honey
    • Marinate for an hour or more.
    • Preheat the oven to 325 F.
    • Melt some cooking fat in an oven-safe casserole placed over medium-high heat.
      Cooking fat
    • Brown all the beef cubes.
      2 lbs. beef shin
    • Lower the heat to medium, add the shallots and chilies and cook for 2 to 3 minutes.
      4 banana shallots, 2 green chilies
    • Add the tomatoes, tomato paste, carrots, cinnamon stick, star anise, and beef stock.
      4 carrots, 2 tbsp. tomato paste, 1 cinnamon stick, 1 star anise, 2 cups beef stock, 4 large tomatoes
    • Cover the casserole and place it in the oven.
    • Cook for an hour; then add the butternut squash and stir.
      1 lb butternut squash
    • Return to the oven and cook for another 45 minutes.

    Nutrition

    Calories: 733kcalCarbohydrates: 36gProtein: 45gFat: 46gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 20gTrans Fat: 3gCholesterol: 161mgSodium: 713mgPotassium: 1778mgFiber: 7gSugar: 14gVitamin A: 14586IUVitamin C: 48mgCalcium: 162mgIron: 7mg
    Keyword beef stew, vietnamese-style
    Tried this recipe?Let us know how it was!

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    Filed Under: Paleo Beef and Red Meat Recipes, Paleo Recipes Tagged With: cooking: fast prep, cooking: oven, diet: dairy-free, diet: egg-free, diet: nut-free, diet: shellfish-free, good for leftovers, Paleo Budget-Friendly Recipes, Paleo Dinner Recipes

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    5 from 1 vote (1 rating without comment)

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