Saturday Digest: One–pot Vietnamese Beef Stew

Spotted by a dear friend this Fall loving stew looks amazing! Happy homemaking friends!

One–pot Vietnamese Beef Stew

(from Supergolden Bakes)

Yield: Serves 4

Ingredients:

900g (2lb) beef shin, cut into cubes

2 tbsp plain flour

1 tsp Chinese five spice powder

1 tsp ground pepper

2 lemongrass stalks, finely chopped

3 large garlic cloves, minced

2 tbsp soy sauce

1 tbsp palm sugar (or dark brown sugar)

4 banana shallots, peeled and roughly chopped

2 green chillies, 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

625ml | 2 1/2 cups hot beef stock

450g | 1lb butternut squash, peeled and cubed

2 tbsp rapeseed oil

Basil leaves, chopped to garnish

Method:

1. Combine the beef, flour, spice, pepper, lemongrass, garlic, soy sauce and sugar in a bowl and mix well. Leave to marinate for an hour.
2. Preheat the oven to 160C (325F) and have all your vegetables prepared.
3. Put the oil in the casserole and heat over medium high heat. Once the oil is hot, lower the temperature to medium-low and brown the beef cubes.
4. Add the shallots and chillies and fry for a couple of minutes.
5. Add the tomatoes, tomato paste, carrots, cinnamon stick, star anise, kaffir lime leaves and stock and bring slowly to a rolling simmer.
6. Cover the casserole and transfer to the oven. Cook for an hour then add the butternut squash (be careful the pot will be very hot) and give the stew a stir.
7. Return to the oven and cook for a further 45 minutes to 1 hour until meat is very tender.
8. Add some chopped basil leaves, check the seasoning and serve with crusty bread.

Notes: You can make this in any lidded casserole (Dutch oven) and it can be left to slowly simmer on the stove for 2 hours.