One–pot Vietnamese Beef Stew
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Supergolden Bakes · by Lucy Parissi | Supergolden Bakes★ 4.5 (66)

One–pot Vietnamese Beef Stew

NUTRITION · PER SERVING200M COOK
CAL 39%·PRO 98%
CARBS 38G20% OF CAL
6G FIBER15G SUGAR17G OTHER
FAT 48G56% OF CAL
15G SAT32G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A fragrant Vietnamese beef stew with five spice, star anise, and cinnamon, slow-cooked until the meat is fall-apart tender. Rich with aromatic spices and vegetables.

mainvietnamesesoupbeefdairy free
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Nutrition & ingredients

Ingredients

serves 4
  • 900 g 2lb braising steak (chuck steak) (cut into cubes)
  • 1 tsp Chinese five spice powder
  • 1 tsp salt
  • 1 tsp ground pepper
  • 2 lemongrass stalks (outer leaves removed, finely chopped)
  • 3 large garlic cloves (minced)
  • 3 tbsp soy sauce
  • 1 tsp fish sauce (optional)
  • 1 tbsp brown sugar (or palm sugar )
  • 2 tbsp vegetable oil (to sear beef)
  • 4 banana shallots (peeled and roughly chopped)
  • 2 green chillies (de seeded and finely chopped)
  • 4 large tomatoes (chopped)
  • 2 tbsp tomato paste
  • 4 carrots (peeled and chopped)
  • 1 cinnamon stick
  • 2 star anise
  • 2 kaffir lime leaves (fresh or dried)
  • 625 ml | 2 ½ cups hot beef stock
  • 450 g | 1lb butternut squash (peeled and cubed)
  • 1 tbsp cornflour /cornstarch ( diluted in 1 tbsp cold water, to thicken)
  • Thai basil (chopped to garnish)
  • salt and pepper to season (if needed)
PREP
80M
SODIUM
1712MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.