Recipe of Quick Vietnamese Beef Stew Super Easy

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We hope you got benefit from reading it, now let's go back to vietnamese beef stew recipe. To cook vietnamese beef stew you only need 17 ingredients and 2 steps. Here is how you do it.

The ingredients needed to cook Vietnamese Beef Stew:

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