Vietnamese Beef Stew

This is a delicious aromatic stew. The Vietnamese meal excels at subtle mixtures that are fragrant rather than spicy.You won't believe the delicious, cinnamon and star anise - scented aroma that fills the kitchen when you make this. As with most stew, this tastes even better when made in advance and then reheated, making it taste perfect.






Vietnamese Beef Stew

For the marinade

2 tbsp grated fresh ginger
2 lemongrass stalks, trimmed and very finely chopped
2 tsp mild curry paste or powder
2 tsp ground cinnamon
2 tsp light brown sugar
4 tbsp tomato purée
2 red chillies, deseeded and finely chopped
2 tbsp Thai fish sauce

For the Stew
900g lean stewing steak, cubed
3 tbsp corn oil
1 large onion, chopped
3 garlic cloves, crushed
750 ml water
1 tsp salt
2-4 star anise
freshly ground black pepper
2 carrots, cut into chunks
2 potatoes, cut into chunks
2 small turnip, cut into chunks

1. Mix all the marinade ingredients together in a large bowl. Add the meat and toss to coat completely. Leave to marinate for at least 1 hour or overnight.
2. Heat 1 tablespoon of the oil in a flameproof casserole dish. Add the onion and garlic and fry, stirring, until softened and translucent, about 2 minutes. Remove from the dish with a slotted spoon.
3. Heat the remaining oil in the dish. Add half the meat and brown quickly on all sides. Remove from the dish. Add the remaining meat and brown quickly. Return the rest of the meat, any remaining marinade, and the onions and garlic to the pan.
4. Stir in the water and add the salt and star anise. Add a good grinding of the pepper. Bring to a boil, reduce the heat, cover and simmer very gently for 1 hour.
5. Add the prepared vegetables and simmer gently until everything is tender, a further 30 minutes.
6. If necessary, remove the lid and boil the stew rapidly for 1-2 minutes to reduce the liquid slightly. Taste and re-season if necessary.