Description
Spicy Vietnamese Beef Stew: An Incredible Ultimate Recipe
Ingredients
Scale
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 tablespoons ginger, grated
- 2–3 tablespoons chili paste (adjust for spice level)
- 3 cups beef broth
- 1 tablespoon fish sauce
- 2 tablespoons sugar
- 1 teaspoon ground black pepper
- 1 cinnamon stick
- 2 star anise
- 2–3 bay leaves
- 1 cup carrots, sliced
- 1 cup potatoes, diced
- 1 cup tomatoes, chopped
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- In a large pot, heat the vegetable oil over medium-high heat.
- Add the beef cubes in batches, searing them until browned on all sides. Remove and set aside.
- In the same pot, add the diced onion, garlic, and ginger. Sauté until the onions are translucent.
- Stir in the chili paste and cook for another minute to release its flavors.
- Return the seared beef to the pot, and add the beef broth, fish sauce, sugar, black pepper, cinnamon stick, star anise, and bay leaves.
- Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 1.5 hours.
- After 1.5 hours, add the carrots, potatoes, and tomatoes to the stew. Stir well.
- Cover and simmer for another 30 minutes, or until the vegetables are tender and the beef is fork-tender.
- Taste the stew and adjust seasoning if needed. Remove the cinnamon stick, star anise, and bay leaves.
- Serve hot, garnished with fresh cilantro and lime wedges on the side.
Notes
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg
Keywords: Spicy Vietnamese Beef Stew