Aromatic Vietnamese Beef Stew with Star Anise
Fork-tender chunks of beef brisket braise low and slow in a warmly spiced tomato broth perfumed with lemongrass, star anise, and cinnamon. Served over rice, with crusty bread for dunking, or ladled over rice noodles, this stew fills the kitchen with an intoxicating aroma that makes waiting the hardest part.
Ingredients
- 2 lbs beef brisket or chuck, cut into 1.5-inch cubes
- 2 large carrots, roll-cut into chunks
- 1 large yellow onion, quartered
- 4 cloves garlic, minced
+ 12 more ingredients
Instructions
Pat the beef cubes dry with paper towels and season with five-spice powder, salt, and pepper.
Heat the annatto oil in a large Dutch oven over high heat. Sear the beef in batches until deeply browned on all sides, about 3 minutes per batch. Remove and set aside.
In the same pot, reduce heat to medium and cook the onion and garlic for 2 minutes. Stir in the tomato paste and cook for 1 minute until it darkens slightly.
Add the diced tomatoes, lemongrass, star anise, and cinnamon stick. Cook for 2 minutes, scraping up any browned bits from the bottom.
Return the beef to the pot, pour in the beef broth, fish sauce, and sugar. Bring to a boil, then cover and reduce to a low simmer.
Cook for 1.5 hours, then add the carrots and continue simmering uncovered for another 30 minutes until the beef is fork-tender and the broth has reduced and thickened.
Remove the lemongrass, star anise, and cinnamon stick. Taste and adjust seasoning. Ladle into deep bowls, garnish with cilantro and Thai basil, and serve with baguette slices or rice noodles.
Nutrition Estimate
Per serving • Estimated by Blinner AI