How to Cook Delicious Vietnamese Beef Stew

Vietnamese Beef Stew.

You can cook Vietnamese Beef Stew using 17 ingredients and 2 steps. Here is how you cook that.

Ingredients of Vietnamese Beef Stew

1. You need of ingredients: 2 lbs beef shank, cut into 1.5 inch cubes.
2. It's 1/2 knob of ginger, thinly sliced.
3. Prepare 2 of beef tendon strips or about 1/2 lb.
4. You need 1 stalk of lemongrass (white end bruised and slice into 4-5 inch.
5. You need 2 of bay leaves 3-4 star anise seeds, (toasted optional).
6. Prepare 32 oz of beef broth 4 medium sized carrots 2 tbs annato seed oil.
7. It's 1 tbs of diced shallots 1 tbs minced garlic 1 tbs paprika.
8. It's 1 tbs of minced lemongrass 1/2 tbs fish sauce 1/2 ts red chili powd.
9. It's 1/4 of ts cinnamon 1/4 ts clove powder 1/4 ts anise powder.
10. You need 1 of ts ground pepper 1 ts sugar.
11. It's of Marinade 1 tbs diced shallots 1 tbs minced garlic.
12. It's 1 tbs of paprika 1 tbs minced lemongrass 1/2 tbs fish sauce.
13. It's 1/2 of ts red chili powder 1/4 ts cinnamon 1/4 ts clove powder.
14. Prepare 1/4 of ts anise powder 1 ts ground pepper 1 ts sugar.
15. Prepare of Accompaniments Toasted French baguettes Fresh Basil.
16. Prepare of lime/lemon wedges Diced cilantro and green onions Sliced jalapen.
17. You need of Rice noodles.

Vietnamese Beef Stew instructions

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.