Instant Pot Vietnamese beef stew
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
An aromatic Vietnamese beef stew with five-spice, lemongrass, star anise, and cinnamon cooked in a pressure cooker. A deeply flavored, tender braised beef dish with vegetables.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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 | 1lb butternut squash (peeled and cubed)
- 1 400g | 14oz 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)
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 1773mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2093mg
- Calcium
- 152mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1773MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.