Vietnamese Braised Beef (slow cooker)

This Vietnamese beef stew is packed with tender braised beef cubes, loaded with fresh herbs and aromatics such as lemongrass and star anise, creating the most delicious broth that will have you coming back for more.   It’s incredibly comforting and perfect for special occasions or an everyday meal.

slow cooker, braised beef, chuck steak, gravy beef, vietnamese flavours, asian

dinner

Vietnamese

Yield: 4-6

Author: Ange Zahn

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Vietnamese Braised Beef

Vietnamese beef stew is packed with tender braised beef cubes, loaded with fresh herbs, aromatics such as lemongrass and star anise, creating the most delicious broth that will have you coming back for more. It’s incredibly comforting and perfect for special occasions or an everyday meal.

Prep time: 15 MinTotal time: 15 Min

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Ingredients

• Oil for frying
• 1.5kg chuck steak or gravy beef, cut into 2 cm cubes
• 1 brown onion, diced
• 4-5 garlic cloves, diced (or 1 tablespoon crushed garlic)
• 2-3cm ginger, thinly sliced into matchsticks
• 2 tablespoons lemongrass paste (or 2 lemongrass sticks)
• 2 kaffir lime leaves, thinly sliced
• 2 star anise
• 1 cinnamon quill
• 1 bay leaf
• 2 tablespoons tomato paste
• 1 teaspoon Chinese 5 Spice
• 2 tablespoons brown sugar
• 2 tablespoon fish sauce
• ¼ cup light soy sauce
• 2 cups beef stock/beef broth
• 1 cup water
• 1 carrot, cut into matchsticks
• ½ capsicum, thinly sliced into 5cm pieces
• To serve:
• Steamed rice or noodles
• Coriander
• Lime
• 1 red chilli, sliced (optional)

Instructions

1. Preheat a large frypan over medium-high heat and swirl 1-2 tablespoons of oil to coat the frypan.
2. Season the beef cubes with salt and pepper and fry in 2 batches. Turn after 2 minutes or until golden on each side. Remove from the frypan and place in the slow cooker.
3. Turn the heat down to medium heat and cook the onion and garlic for 2 minutes. Deglaze the pan with ½ cup water and transfer the onion and garlic to the slow cooker.
4. Add the ginger, lemongrass paste, kaffir lime leaves, star anise, cinnamon, bay leaf, tomato paste, Chinese 5 Spice, brown sugar, fish sauce, soy sauce and beef stock.
5. Slow cook 4 hours on high or 8 hours on low.
6. In the final hour, stir through the carrot and capsicum sticks.
7. Serve with steamed rice or noodles, coriander and a squeeze of lime.

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