how to make award winning Vietnamese beef and lemongrass stew

How’s your day? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Vietnamese beef and lemongrass stew. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vietnamese beef and lemongrass stew is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Vietnamese beef and lemongrass stew is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 1kg Coles Australian No Added Hormones Gravy Beef, cut into 4cm pieces
  • 2 tablespoons vegetable oil, divided
  • 1 brown onion, finely chopped
  • 2 tablespoons finely chopped lemongrass or lemongrass paste
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon finely chopped peeled ginger
  • 1/4 cup (70g) tomato paste
  • 2 whole star anise
  • 4 cups (1L) salt-reduced beef stock
  • 2 carrots, peeled, cut into 2cm pieces
  • 1 turnip, peeled, cut into 2cm pieces
  • 1 tablespoon fish sauce
  • 375g dried rice stick noodles
  • 1/2 cup fresh coriander leaves and tender stems
  • 1/2 cup fresh basil leaves
  • 1 lime, cut into wedges

Method

  • Step 1
    Preheat oven to 160�C (140�C fan-forced). Season beef generously with salt and pepper. Heat a large heavy-based ovenproof saucepan over medium-high heat. Add 1 tablespoon of the oil and half the beef. Cook, turning as needed, for 6 mins or until beef is brown. Transfer beef to a plate. Repeat with remaining oil and beef.
  • Step 2
    Reduce heat to medium. Add onion, lemongrass, garlic and ginger to the pan. Cook, stirring frequently, for 6 mins or until onion softens.
  • Step 3
    Add the tomato paste. Cook, stirring frequently, for 2 mins or until paste begins to stick to base of pan. Stir in star anise and stock, scraping up brown bits from base of pan. Return beef to the pan. Bring to a simmer. Cover and transfer to the oven. Bake for 2 1/2 hours.
  • Step 4
    Add carrots and turnip. Bake, uncovered, for 30 mins or until beef is fork-tender. Skim off any fat that rises to the top. Stir in fish sauce. Season.
  • Step 5
    In a large pot of salted boiling water, cook noodles for 4 mins or until al dente. Drain. Divide noodles among 6 bowls. Spoon stew over noodles and serve with coriander, basil and lime.

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