One–pot Vietnamese Beef Stew

Ingredients:

For the Beef and Marinade:

• 900 g (2 lb) braising steak (chuck steak), cut into cubes
• 1 tsp Chinese five spice powder
• 1 tsp salt
• 1 tsp ground pepper
• 2 stalks lemongrass, outer leaves removed, finely chopped
• 3 large garlic cloves, minced
• 3 tbsp soy sauce
• 1 tsp fish sauce (optional)
• 1 tbsp brown sugar or palm sugar

For the Stew:

• 2 tbsp vegetable oil (for searing beef)
• 4 banana shallots, peeled and roughly chopped
• 2 green chilies, deseeded and finely chopped
• 4 large tomatoes, chopped
• 2 tbsp tomato paste
• 4 carrots, peeled and chopped
• 1 cinnamon stick
• 2 star anise
• 2 kaffir lime leaves (fresh or dried)
• 625 ml (2½ cups) hot beef stock
• 450 g (1 lb) butternut squash, peeled and cubed
• 1 tbsp cornflour (cornstarch) diluted in 1 tbsp cold water (to thicken)
• Thai basil, chopped, for garnish
• Salt and pepper to taste

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Instructions:

Marinate the Beef:

1. Combine the beef cubes, lemongrass, garlic, soy sauce, fish sauce (if using), Chinese five spice powder, sugar, salt, and pepper in a bowl. Mix well and leave to marinate for at least 1 hour.

Oven Method:

2. Preheat Oven:

   • Preheat your oven to 160°C (325°F).

3. Sear the Beef:

   • Heat vegetable oil in a casserole dish over medium-high heat. Sear the beef in batches until browned on all sides. Remove beef and set aside.
   • Add a splash of hot stock to deglaze the pan, scraping up any browned bits.

4. Prepare the Stew Base:

   • Add the shallots and chilies to the casserole. Stir for a couple of minutes until softened.
   • Stir in the tomato paste, chopped tomatoes, carrots, cinnamon stick, star anise, and kaffir lime leaves.
   • Pour in the remaining beef stock and bring to a rolling simmer.

5. Bake:

   • Return the beef to the casserole, cover, and transfer to the oven. Cook for 1 hour.

6. Add Butternut Squash:

   • Stir in the butternut squash. Return to the oven and cook for an additional 45 minutes to 1 hour, or until the meat is very tender.

7. Thicken the Stew:

   • Stir in the cornflour slurry and simmer on the stovetop for a couple of minutes to thicken the gravy.
   • Remove and discard the cinnamon stick, star anise, and kaffir lime leaves.

8. Finish and Serve:

   • Add chopped Thai basil. Adjust seasoning with salt and pepper.
   • Serve with crusty bread or over rice.

Slow Cooker Method:

2. Prepare and Cook:

   • After marinating and searing the beef, transfer it to the slow cooker.
   • Add all the remaining ingredients (shallots, chilies, tomatoes, tomato paste, carrots, cinnamon stick, star anise, kaffir lime leaves, and beef stock). Stir to combine.
   • Cook on LOW for 7-8 hours or HIGH for 4-5 hours.

3. Thicken the Stew:

   • Stir in the cornflour slurry and cook on HIGH, uncovered, until the gravy thickens.

4. Finish and Serve:

   • Remove and discard the cinnamon stick, star anise, and kaffir lime leaves.
   • Add chopped Thai basil. Adjust seasoning with salt and pepper.
   • Serve with crusty bread or over rice.

Enjoy your hearty and aromatic Thai-inspired beef stew!