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.
Servings 4
Calories 733kcal
Cost 18
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: 733kcal | Carbohydrates: 36g | Protein: 45g | Fat: 46g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 20g | Trans Fat: 3g | Cholesterol: 161mg | Sodium: 713mg | Potassium: 1778mg | Fiber: 7g | Sugar: 14g | Vitamin A: 14586IU | Vitamin C: 48mg | Calcium: 162mg | Iron: 7mg