Vietnamese Beef Stew Recipe | Yummly

Vietnamese Beef Stew

BLUE KITCHEN
23Ingredients
Seconds
660Calories
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Ingredients

US|METRIC
  • 2 pounds chuck roast (trimmed of fat and cut into one-inch cubes)
  • 1 stalk lemongrass (end trimmed off, dry outer leaves peeled away and the soft inner core minced)
  • 2 shallots (finely minced)
  • 1 inch ginger (piece of, peeled, crushed and finely minced)
  • 3 cloves garlic
  • 1 teaspoon fresh ground black pepper
  • 1/8 teaspoon cayenne
  • 2 teaspoons Garam Masala
  • 1 teaspoon five spice powder
  • 2 teaspoons fennel seeds
  • 3 tablespoons fish sauce (see Kitchen Notes)
  • 1 1/2 tablespoons sugar
  • canola oil
  • 1 1/2 cups beef stock (low-sodium, see Kitchen Notes)
  • 1 1/2 cups water (1 to)
  • 2 tablespoons soy sauce
  • 2 tablespoons tomato paste
  • 1 whole star anise
  • 1 bay leaf
  • 2 onions (medium, peeled and sliced thin)
  • 2 jalapeño peppers (topped, seeded and coarsely chopped)
  • 1 pound carrots (peeled, trimmed and cut in half-inch slices on the diagonal)
  • baguette (a good)
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    NutritionView More

    660Calories
    Sodium68% DV1640mg
    Fat57% DV37g
    Protein82% DV42g
    Carbs13% DV38g
    Fiber20% DV5g
    Calories660Calories from Fat330
    % DAILY VALUE
    Total Fat37g57%
    Saturated Fat13g65%
    Trans Fat
    Cholesterol120mg40%
    Sodium1640mg68%
    Potassium1430mg41%
    Protein42g82%
    Calories from Fat330
    % DAILY VALUE
    Total Carbohydrate38g13%
    Dietary Fiber5g20%
    Sugars13g26%
    Vitamin A320%
    Vitamin C30%
    Calcium15%
    Iron35%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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