Beef Stewed With Tomato Star Anise And Lemongrass Recipes

BEEF STEWED WITH TOMATO, STAR ANISE, AND LEMONGRASS

Steps:

• In a bowl, combine the beef, lemongrass, fish sauce, five-spice powder, ginger, brown sugar, and bay leaf. Mix well with chopsticks to coat the beef evenly. Set aside to marinate for 30 minutes.
• In a heavy-bottomed 5-quart Dutch oven, heat the oil over high heat until hot but not smoking. Working in batches, add the beef and sear on all sides, then transfer to a plate. Each batch should take about 3 minutes. Reserve the lemongrass and bay leaf from the marinade and discard the rest.
• Lower the heat to medium-low, add the onion, and cook gently, stirring, for 4 to 5 minutes, or until fragrant and soft. Add the tomato and salt and stir to combine. Cover and cook for 12 to 14 minutes, or until the mixture is fragrant and has reduced to a rough paste. Check occasionally to make sure the tomato mixture is not sticking to the bottom of the pan. If it is, stir well and splash in some water.
• When the paste has formed, add the beef, lemongrass, bay leaf, and star anise, give the contents of the pot a bit stir, and cook, uncovered, for another 5 minutes to allow the flavors to meld and penetrate the beef. Add the water, bring to a boil, cover, lower the heat to a simmer, and cook for 1 1/4 hours, or until the beef is chewy-tender (a sign that it is close to being done). To test for doneness, press on a piece; it should yield but still feel firm.
• Add the carrots and return the stew to a simmer, adjusting the heat if needed. Cook, uncovered, for about 30 minutes, or until the carrots and beef are tender. (This stew may be made up to 2 days in advance. Let cool, cover, and refrigerate, then bring to a simmer before continuing.)
• Just before serving, do a final taste test. Add salt or a shot of fish sauce to intensify the overall flavor. Or, splash in a bit of water to lighten the sauce. Transfer the stew to a serving dish, removing and discarding the lemongrass, bay leaf, and star anise. Garnish with the Vietnamese coriander and serve.
• How to Seed Tomatoes
• Holding each tomato half over a bowl or the sink, squeeze gently to release the seeds and gelatinous insides. For reluctant seeds, use a finger to loosen them. Then, with a swift shaking motion of the wrist, empty out the seeds.

LEMONGRASS BEEF STEW WITH NOODLES

Steps:

• Put the ginger, garlic, lemongrass, coriander and 1 chilli in a food processor, then pulse until puréed. Heat the oil in a pan over a low heat. Add the purée and cook for 5 mins. Stir in the beef, soy, five-spice, sugar and stock. Put on a lid and bring to the boil, then lower heat and simmer for 1 hr 15 mins. Remove the lid and cook for a further 15 mins until the beef is tender.
• Just before serving, prepare noodles following pack instructions. Drain well, then divide between 2 bowls and spoon over the beef stew. Serve sprinkled with the remaining chilli and coriander leaves, with lime wedges for squeezing over.

ALITA'S TOMATO BEEF STEW

Steps:

• Combine flour, salt, and pepper in a resealable bag; add stew meat and shake until meat is coated.
• Heat oil in a Dutch oven or large heavy-bottomed pot over medium heat. Add coated meat and loose flour from the bag to the hot oil; cook and stir until browned on all sides, 5 to 10 minutes.
• Mix tomatoes, onions, tomato sauce, water, Worcestershire sauce, garlic, paprika, sugar, and bay leaves into stew meat mixture; bring to a boil. Reduce heat to low and simmer stew, scraping bottom of Dutch oven every 30 minutes, about 1 hour.
• Stir carrots into stew and cook for 30 minutes more. Add potatoes to stew and cook until potatoes are tender, about 30 minutes. Add mushrooms to stew and cook until tender, about 15 minutes.

BEEF STEW WITH STAR ANISE

Steps:

• Pour the stock into a large, heavy pan. Add the beef, garlic, chopped coriander roots, cinnamon sticks, star anise, soy sauce, fish sauce and sugar. Bring to the boil, then reduce the heat to low and simmer for 30 minutes.
• Skim off any form that rises to the surface of the liquid with a slotted spoon.
• Meanwhile, divide the bean sprouts among four individual serving bowls. Remove and discard the cinnamon sticks and star anise from the stew with a slotted spoon.
• Ladle the stew over the bean sprouts, garnish with the chopped scallions and chopped fresh coriander (cilantro) and serve immediately.

VIETNAMESE BEEF STEW (BO' KHO)

Steps:

• Mix lemongrass, fish sauce, 5-spice powder, ginger, brown sugar and bay leaf, marinate the beef for 30 minutes.
• Over high heat, heat oil in a heavy-bottemed 5-quart pot, sear the beef quickly then remove, reserve lemongrass and bay leaf for later use.
• Reduce heat to medium, cook onions till translucent (5 minutes), then add tomato and cook with lid on for another 12-15 minutes.
• If sauce is too thick, add a bit of water.
• Add back the beef, lemongrass, bay leaf and star anise, cook uncovered for 5 minutes then add water.
• Bring pot to a boil, then reduce heat to simmer for 1 hour and 15 minutes.
• Add carrots and simmer for another 45 minutes until beef and carrots are tender.
• Remove bay leaf, lemongrass and star anise before serving with cilantro and Thai basil.
• Taste great with steam rice or French bread.

BO KHO (VIETNAMESE BRAISED BEEF STEW)

Steps:

• Make the marinade: Stir together fish sauce, sugar, ginger, 5-spice powder and pepper.
• Put beef in a large bowl, add marinade and massage into meat. Let marinate for at least 15 minutes, or longer if time permits (may be wrapped and refrigerated overnight if desired).
• Put oil in a Dutch oven or heavy-bottomed pot over medium-high heat. When oil is hot, fry the beef cubes in small batches, taking care not to crowd them, until nicely browned. When all beef is browned, return chunks to pot. Add shallots, stir to combine and continue cooking for 4 to 5 minutes, or until softened.
• Add tomato, ginger, garlic, lemongrass, salt and annatto, if using, and stir well to coat, then add star anise, cinnamon and chile. Cover with 4 cups water and bring to a boil.
• Reduce heat to a simmer, cover with lid ajar and cook for about 1 hour 15 minutes, or until fork-tender.
• Add carrots to pot and cook 15 minutes more. Skim fat from surface of broth as necessary (or refrigerate overnight and remove congealed fat before reheating).
• To serve, ladle into individual bowls. Garnish with scallions, cilantro, mint and basil.