Slow-cooked Vietnamese beef stew

Name: Slow-cooked Vietnamese beef stew
Prep time: 20 min
Cook time: 490 min
Total time: 510 min
Yield: 4 servings
Cuisine: Asian,Vietnamese
Ingredients: 1 individual Beef stock cube gluten-free variety, dissolved in 1 ½ cups (375ml) water; 1.5 tbs Tomato paste; 2 tsp Fresh ginger finely grated; 3 clove(s) Garlic finely chopped; 450 g Beef, blade steak, raw (Buy 500g), fat trimmed, cut into 3cm pieces; 1 piece(s) Fresh lemongrass bruised; 4 individual Star anise; 200 g Green string beans halved; 2 tbs Fish sauce; 1 tbs Lemon juice; 2 tsp Brown sugar; 1 bunch(es) Pak choy halved

Points®

Total Time

8 hr 30 min

Prep

20 min

Cook

8 hr 10 min

Serves

Difficulty

Moderate

Ingredients

Beef stock cube

1 individual, gluten-free variety, dissolved in 1 ½ cups (375ml) water

Tomato paste

1½ tbs

Fresh ginger

2 tsp, finely grated

Garlic

3 clove(s), finely chopped

Beef, blade steak, raw

450 g, (Buy 500g), fat trimmed, cut into 3cm pieces

Fresh lemongrass

1 piece(s), bruised

Star anise

4 individual

Green string beans

200 g, halved

Fish sauce

2 tbs

Lemon juice

1 tbs

Brown sugar

2 tsp

Pak choy

1 bunch(es), halved

Instructions

Place stock, paste, ginger and garlic in a 4.5 litre (18-cup) slow cooker and whisk to combine. Add beef, lemongrass and star anise. Cook, covered, on low for 8 hours (or high for 4 hours) or until beef is very tender.
Add beans, fish sauce, juice, sugar and pak choy and cook, covered, on high for 10 minutes or until beans are tender. Serve.

Notes

SERVING SUGGESTION: Serve stew topped with fresh Thai (or regular) basil leaves.

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Slow-cooked Vietnamese beef stew

Ingredients

Instructions

Notes

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