Vietnamese Beef Stew with Star Anise, Cinnamon and Steamed Rice

130 min
605 calories

This slow cooked, melt in your mouth beef dish is an absolute delight for the senses. Perfumed with cinnamon, lemongrass and star anise and seasoned with fish sauce and just a touch of sweetness it is both familiar and exotic. NOTE: This dish can be cooked in your slow cooker (See Tip Step 4) or instant pot for 45 minutes high pressure, natural steam release.

Number of servings

Ingredients

350g Chuck Diced
1 Brown Onion
2 Garlic Clove
1 Ginger
¹⁄₂ Tbsp Minced Lemongrass
2 Carrot
1 Cinnamon Stick
³⁄₄ Cup Jasmine Rice
3 Tbsp Fish Sauce/Brown Sugar (2-1)
1 Small Bunch Coriander
3 Tbsp Tomato Paste/Beef Stock (2-1)
1g Star Anise

Perth's local meal kit putting fresh first

Fresh and local ingredients sourced from WA farms and local Perth suppliers.

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Step-by-step instructions

First Things First

Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.

As well as your basic cooking tools, you will need...

Slow Cooker (Optional)
Pot
Rice Cooker (Optional)

1 Marinate Beef

Combine diced beef with lemongrass, fish sauce and brown sugar mix and leave for 5-10 minutes.

Tip! Overnight is even better if you have time.

2 Prepare Ingredients

Peel and dice onion. Peel and mince garlic and ginger. Pick coriander leaves and finely chop stalks. Cut carrots into chunks.

3 Sear Beef

Heat a pan over high heat and add a drizzle of oil. When the oil is shimmering add the beef in batches and sear on all sides. Set aside with any remaining marinade.

4 Start Stew

In the same pan, add onions and cook for 3 minutes until softened. Add the garlic, ginger, coriander stalks and tomato paste/stock and cook for 2 minutes. Add 400ml water, carrots and beef with any juices and the star anise and cinnamon. Bring to a gentle simmer and cook for 2 hours until beef is tender. Taste and adjust seasoning.

Tip! At this stage you can pop everything in the slow cooker and cook for 4 hours on high or 6 hours on low. Reduce water by 100ml for slow cooking. You can remove the star anise halfway for a milder flavour.

5 Cook Rice

In a medium pot, bring 1¹⁄₂ cups water to a boil. Stir in the rice. Cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Remove from heat and set aside, with lid on, in a warm place to let rice finish cooking. Fluff the finished rice with a fork.

6 You Plate It

Serve the stew over the rice and top with coriander leaves. You can also add some crusty bread if you like for all that delicious sauce.

Step-by-step instructions