Vietnamese Beef Stew

Total Time: 2 hrs 40 mins Preparation Time: 40 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 2 stalks lemongrass, fresh (sub 2 tablespoons dried lemon grass)
• 2 lbs stewing beef, cut into 2-inch cubes (beef chuck fine)
• 2 red chilies, fresh, seeded and minced (we'll use dried whole)
• 2 teaspoons sugar
• 2 tablespoons gingerroot, grated fresh
• 2 teaspoons ground cinnamon
• 2 teaspoons curry powder
• 3 tablespoons fish sauce
• black pepper, freshly ground, to taste
• 2 teaspoons salt
• 3 tablespoons vegetable oil
• 1 onion, minced (a big 'un)
• 6 garlic cloves, minced
• 1/4 cup tomato paste
• 4 star anise
• 2 carrots, cut into 1-inch chunks
• 2 potatoes, peeled and cut into 1-inch chunks
• 1 small daikon radish, peeled and cut into 1-inch chunks (2 medium turnips fine too)

Recipe

• 1 if you are using fresh lemon grass, discard the outer leaves and upper half of the stalk. slice paper-thin; chop very fine. if you are using dried lemon grass, soak in warm water for 1 hour. drain and finely chop.
• 2 in a bowl, combine the beef with the lemon grass, chiles, sugar, ginger, cinnamon, curry powder, fish sauce and black pepper to taste. sprinkle in 1 teaspoon of the salt; mix well. let stand for 30 minutes.
• 3 heat 2 tablespoons of the oil in a large, heavy saucepan or pot over high heat. add the beef and marinade and stir quickly to sear, about 2 minutes. remove the meat to a bowl.
• 4 add the remaining 1 tablespoon oil to the saucepan. when the oil is hot, add the onion and garlic and stir-fry until fragrant, about 1 minute. add the tomato paste and stir for 2 minutes. add the beef, star anise, the remaining 1 teaspoon salt and 4 cups of water. bring the mixture to a boil. reduce the heat to low, cover the pan and simmer until the beef is tender, about 1 ½ hours.
• 5 add the carrots and simmer for 10 minutes. add the potatoes and continue simmering for 10 minutes longer. add the daikon and cook for another 10 minutes.
• 6 serve hot with french bread.