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15 January, 2016

Vietnamese Beef Stew

Posted in : All, Dinner on by : hdcook


~Two weeks into the new year and everything is going great~a great start to 2016 I say is the cold weather~its been freezing in southern California which is really nice, sweater weather is always a welcome relief in my opinion as to the hot glaring summer days that is sure to be coming, quite honestly I am not looking forward to it~but I am enjoying making alot of soup and stews in my kitchen~especially this very delicious Vietnamese Beef Stew~a big pot, a side of nice bread for dunking~it is totally heaven on earth and so perfect for this season~the flavors are deep and unique for a beef stew with spices of Cinnamon, Star Anise, lemongrass and 5 spice, a truly deep and delicious one pot dish that will warm the belly and hands~Seriously I have been having this stew for 3 days now and its just gets better and better~a good tip to keep in mind~always make soup or stews the day before your having them~so 1. flavors will concentrate  more and 2 unwanted fat will solidify and thus easier to get rid of~Enjoy and hope you are having an awesome start to  2016.

Vietnamese Beef Stew

Cook Time: 2 hours

Yield: 6-8


  • Marinade
  • 4 Lb boneless beef short ribs cut to cubes (beef chuck will work)
  • 2 Tablespoons five spice powder
  • 3 Tablespoons of flour
  • 3 Lemongrass stalks finely chopped
  • 3 Garlic cloves finely mince
  • 3 Tablespoons soy sauce
  • 3 Tablespoons of dark brown sugar
  • Stew
  • 3 Tablespoons vegetable oil plus more for browning
  • 2 1/2 Cup low sodium beef stock
  • 4 Medium shallots finely chopped
  • 4 Large ripe tomatoes chopped
  • 2 Tablespoons tomato paste
  • 4 Carrots peeled,chopped
  • 2 Cinnamon sticks
  • 3 Star anise
  • 1 Lemongrass stalk peeled and cut in half
  • 1/2 lb butternut squash, peeled and cubed
  • 2 1/2 Cup low sodium beef stock


  1. in a large bowl combine beef, flour, five spice, lemongrass, garlic, soy sauce and dark brown sugar together and mix well, let it marinate for a hour.
  2. Preheat oven to 325 degrees, brown beef on all sides. add shallot and garlic and cook for a minute, add chopped tomatoes and juices, tomato paste, carrots cinnamon sticks, star anise, lemongrass stock, and beef stock and bring to a boil, add the brown beef and stir and transfer to oven, cook for an hour, then add butternut squash and cook in oven for another hour til beef is tender. Serve warm with crusty bread.

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