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Before you jump to Vietnamese Beef Stew recipe, you may want to read this short interesting healthy tips about Methods To Live Green And also Spend less Money In The Kitchen.

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We hope you got insight from reading it, now let’s go back to vietnamese beef stew recipe. You can cook vietnamese beef stew using 17 ingredients and 2 steps. Here is how you achieve that.

The ingredients needed to cook Vietnamese Beef Stew:

1. Prepare ingredients: 2 lbs beef shank, cut into 1.5 inch cubes
2. Use ginger, thinly sliced
3. Use beef tendon strips or about 1/2 lb
4. Prepare lemongrass (white end bruised and slice into 4-5 inch
5. Take bay leaves 3-4 star anise seeds, (toasted optional)
6. Use beef broth 4 medium sized carrots 2 tbs annato seed oil
7. Provide diced shallots 1 tbs minced garlic 1 tbs paprika
8. Use minced lemongrass 1/2 tbs fish sauce 1/2 ts red chili powd
9. Provide ts cinnamon 1/4 ts clove powder 1/4 ts anise powder
10. Use ts ground pepper 1 ts sugar
11. Prepare Marinade 1 tbs diced shallots 1 tbs minced garlic
12. Take paprika 1 tbs minced lemongrass 1/2 tbs fish sauce
13. Prepare ts red chili powder 1/4 ts cinnamon 1/4 ts clove powder
14. Use ts anise powder 1 ts ground pepper 1 ts sugar
15. You need Accompaniments Toasted French baguettes Fresh Basil
16. Get lime/lemon wedges Diced cilantro and green onions Sliced jalapen
17. Prepare Rice noodles

Steps to make Vietnamese Beef Stew:

1. In large mixing bowl, combine the beef shank with the spice marinade for at least 2 hours. - - Saute the beef with 1 tbs of annato seed oil until browned and seared under medium high heat. Transfer this into the slow cooker. Add the beef tendons, stalk of lemonsgrass, star anise seeds, bay leaves, and beef broth. You may need to add more broth or water to just cover and submerge the beef. - - Set slow cooker to lowest possible setting and allow to cook covered for overnight or about 8 hours. About 1 h
2. Set slow cooker to lowest possible setting and allow to cook covered for overnight or about 8 hours. About 1 hour before it's done, add the carrots. Just before serving add another 1 tbs of annato seed oil to the broth for a great red color. Make final adjustment and season to taste

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