Warming Vietnamese Beef Stew

800g beef shin, skirt or well marbled stewing beef, cut into large chunks
2-3 tomatoes, roughly chopped
2 carrots, cut into large chunks
1 large potato, cut into chunks
500ml chicken stock
Vegetable oil
Fish sauce, to taste
Salt, to taste
2-3 pinches sugar

The Paste
4-5 Thai shallots, roughly chopped
3 cloves garlic, roughly chopped
1 red chilli
1 thumb-size piece lemongrass, bashed and sliced
1 thumb-size piece ginger, sliced

The Spices
1 teaspoon five spice
1 small cinnamon stick
2 star anise

PREPARATION

1. In a pestle and mortar pound shallots, garlic, chilli, lemongrass and ginger into a rough but fragrant paste.

COOKING

1. Heat vegetable oil in a heavy pot over medium heat and fry the paste for 3-5 minutes until aromatic and the raw smell disappears.
2. Add a little more oil if needed and sear the beef on high heat until browned on all sides.
3. Stir in five spice, cinnamon and star anise and cook briefly to release their aroma.
4. Add chopped tomatoes and cook on high heat until they release their juices and begin forming a base sauce.
5. Pour in chicken stock and bring to a boil.
6. Season lightly with fish sauce, salt and sugar. Stir well.
7. Reduce to a gentle simmer, cover and cook for 1½-2 hours until the beef begins to soften.
8. Add carrots and potato and continue cooking for at least 30 minutes more, allowing the potato starch to naturally thicken the stew.
9. Simmer until the beef is fork tender and the sauce rich and glossy. Adjust seasoning if needed before serving.

School of Wok Tips

• Bash lemongrass well before slicing to release maximum flavour.
• Use a well marbled secondary cut for best texture.
• Cook the paste thoroughly before adding liquid.
• The longer it simmers, the deeper the flavour becomes.

FAQs

What cut of beef works best?
Beef shin or skirt are ideal because the connective tissue breaks down during slow cooking.

Can I cook this longer than 2 hours?
Yes? The flavour improves the longer it gently simmers.

Can I make this ahead of time?
Yes? It tastes even better the next day once the flavours have developed further.