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Fragrant Vietnamese-style Beef Stew
Preparation : 20 min
Cooking : 3 min
Total time : 23 min Rest : 0 min
1000 g beef chuck steak, cut into 3cm cubes
2 medium red onions, peeled
1 stick of lemongrass
3 star anise
2 whole cloves
0.25 tsp cardamom seeds
750 g fresh tomatoes, chopped
1 L water
1 pinch ground black pepper
4 tbsp fish sauce
30 ml lime juice
1 tsp sea salt flakes
500 g mixed dutch carrots, trimmed and peeled
125 g baby corn, sliced diagonally
250 g bean sprouts
1 bunch thai basil
1 red chilli, sliced thinly
1 lime, cut into wedges
30 ml Rice Bran Oil
Associated products
If you have an XL Dough Hook, consider removing the Universal Blade attaching it after Step # 1 to preserve shape of the Meat. Due to the extended cooking time, some Meat pieces may break down.
- 1 medium red onions, peeled
- 15 ml Rice Bran Oil
- 1000 g beef chuck steak, cut into 3cm cubes
- 15 ml Rice Bran Oil
- 1 stick of lemongrass
- 3 star anise
- 2 whole cloves
- 0.25 tsp cardamom seeds
- 750 g fresh tomatoes, chopped
- 1000 g beef chuck steak, cut into 3cm cubes
- 1 L water
- 1 pinch ground black pepper
- 4 tbsp fish sauce
- 1 medium red onions, peeled
- 30 ml lime juice
- 1 tsp sea salt flakes
- 250 g bean sprouts
- 1 bunch thai basil
- 1 red chilli, sliced thinly
- 1 lime, cut into wedges
Michael McDonald
