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Vietnamese Beef Stew
Vietnamese Beef Stew

Before you jump to Vietnamese Beef Stew recipe, you may want to read this short interesting healthy tips about Below Are A Few Basic Reasons Why Consuming Apples Is Good.

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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 do that.

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