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Vietnamese Beef Stew

Savory Vietnamese Beef Stew that Warms the Soul

Delight in this Vietnamese Beef Stew that warms the soul with rich flavors and aromatic spices.
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Prep Time 2 hours
Cook Time 1 hour 30 minutes
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Vietnamese
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Stew
  • 2 lbs Beef Shank cut into 3/4 - 1 inch pieces
  • 4 cups Tap Water
  • 1 tbsp Salt plus an additional 2 tsp later for seasoning
  • 1/4 cup Soy Sauce
  • 2 tbsp Hoisin Sauce or oyster sauce
  • 2 tbsp Vietnamese Beef Stew Seasoning store-bought options available
  • 2 tbsp Neutral Cooking Oil for sautéing
  • 4 cloves Garlic roughly chopped
  • 1 tbsp Paprika optional
  • 1 medium Onion quartered
  • 1 inch Fresh Ginger sliced or pounded
  • 1 stalk Lemongrass pounded root area
  • 2 tbsp Tomato Paste
  • 2 tbsp Dark Soy Sauce optional
  • 2 pieces Star Anise can be omitted
  • 2 pieces Bay Leaves discard after cooking
  • 4 cups Chicken Broth
  • 1 cup Coconut Soda, Coke, or Sprite or water/broth
  • 4 cups Filtered Water
  • 2 cups Carrots cut into 1 inch chunks
For Serving
  • 4 pieces Vietnamese Bread Loaves for dipping
  • 2 pieces Sliced Jalapenos optional
  • 1 each Sliced Lemon for brightness
  • to taste Salt and Pepper for seasoning
  • 1 bunch Thai Basil for garnish

Equipment

  • Heavy Pot or Dutch Oven

Method
 

Step-by-Step Instructions
  1. Clean the beef by placing pieces in a pot of boiling salted water for 30 seconds. Drain and rinse under cold water.
  2. Marinate the beef in a bowl with soy sauce, hoisin sauce, and beef stew seasoning for at least 2 hours or overnight.
  3. Sauté garlic in neutral oil until light brown, add paprika, then remove from heat.
  4. In the pot, add marinated beef, chicken broth, tomato paste, and water. Add onion, ginger, lemongrass, star anise, and bay leaves. Boil, then reduce heat and simmer for 60-90 minutes.
  5. Incorporate carrots 10 minutes before serving, stirring gently. Adjust thickness as desired.
  6. Serve beef stew in bowls with Thai basil, sliced jalapenos, and lemon wedges. Enjoy with Vietnamese baguette.

Notes

This stew can be stored in an airtight container for up to 3 days in the fridge or frozen for up to 3 months.