VIETNAMESE BEEF STEW
Tuck into this Vietnamese beef stew dish – A hearty, oriental dish. This is perfect for those colder evenings in front of the TV and perfect for the whole family to enjoy. Pairing this dish with our smooth Shiraz really seals the deal.
INGREDIENTS
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900g Beef shin cut into cubes
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1 tsp. Chinese five spice powder
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1 tsp. Salt
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1 tsp. Ground pepper
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2 Lemongrass stalks finely chopped
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3 Large garlic cloves minced
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3 tbsp. Soy sauce
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1 tsp. Fish sauce (optional)
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1 tbsp. Brown sugar or palm sugar
For the marinade/dressing:
@supergolden88
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2 tbsp. Vegetable oil
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4 Banana shallots
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2 Green chillies
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4 Large tomatoes
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2 tbsp. Tomato paste
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4 Carrots
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1 Cinnamon stick
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2 Star anise
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2 Kaffir lime leaves
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625ml Hot beef stock
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450g Butternut squash (peeled/cubed)
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1 tbsp. Cornflour
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Thai basil
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Salt and pepper
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METHOD
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Prepare and finely chop the lemongrass and garlic cloves
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Slice the beef into cubes
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In a bowl, add the beef, lemongrass, soy sauce, brown sugar, Chinese spice, salt, pepper and garlic
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Mix all the ingredients together and marinate for 1 hour
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Line a pan with vegetable oil and brown the beef in batches
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Deglaze the pan and add shallots, green chillies and tomato paste, chopped tomatoes and stir together
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To the same pan, add carrots, star anise, kaffir lime leaves and cinnamon stick
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Pour over beef stock and cook in the oven for 1 hour
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Add butternut squash, cover and cook for 1 hour
