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Stone Bake’s Slow-Cooked Vietnamese Beef Stew

Vietnamese Beef Stew

With the weather getting chiller as we head into autumn, we can’t get enough of yummy slow-cooked stews full of flavour. We particularly love our Vietnamese beef stew, it’s fragrant but comforting- perfect for a chilly autumn night. It’s packed full of delicious autumnal veggies such as butternut squash and carrots, with some fabulous Vietnamese ingredients, giving it a distinct and unique taste. The ultimate wood fired stew and it tastes even better the next day.

Serves 4 People

  • 900g (2lb) beef shin, cut into cubes
  • 2 tbsp plain flour
  • 1 tsp Chinese five spice powder
  • 1 tsp ground pepper
  • 2 lemongrass stalks, finely chopped
  • 3 large garlic cloves, minced
  • 2 tbsp soy sauce
  • 1 tbsp palm sugar (or dark brown sugar)

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  • 4 banana shallots, peeled and roughly chopped
  • 2 green chillies, 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
  • 625ml | 2 1/2 cups hot beef stock
  • 450g | 1lb butternut squash, peeled and cubed
  • 2 tbsp rapeseed oil
  • Basil leaves, chopped to garnish

Technique

First things first, mix together the beef, flour, spice, pepper, lemongrass, garlic, soy sauce and brown sugar in a large bowl. Leave to marinate for roughly an hour. Ensure all your veggies are prepped and ready to go.

Next you need to fire up your wood fired oven to reach its optimum temperature. Then allow the oven to cool down and maintain the temperature at around 160 degrees C, to allow for slow cooking.

Whilst you’re waiting for your oven to cool, brown off your beef, and fry off the shallots and chillies for a few minutes before adding into the stew. Pop in the tomatoes, carrots, tomato paste, cinnamon stick, star anise, kaffir lime leaves and stock into your casserole dish.

Once everything is in your dish, cover with a lid and put in in your wood fired oven for around an hour. After 1 hour, take out your stew, give it a good stir, then add the butternut squash. Pop your stew back into your wood fired oven for around another hour, or until the beef is super tender.

To finish off add a couple of chopped basil leaves and make sure it’s seasoned to perfection. Serve with some yummy fresh bread, then all you have to do is enjoy!

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