Vietnamese Beef Stew with Lemongrass (Printable Version)
Tender beef cubes slow-cooked with aromatic lemongrass, star anise, and carrots in a savory Vietnamese-style broth.
# Ingredient List:
→ Beef
01 - 2 lbs beef chuck or brisket, cut into 2-inch cubes
→ Marinade
02 - 2 tbsp fish sauce
03 - 1 tbsp soy sauce
04 - 1 tbsp sugar
05 - 1 tsp ground black pepper
06 - 2 tbsp minced garlic
07 - 2 tbsp minced shallots
→ Aromatics & Vegetables
08 - 3 stalks lemongrass, bruised and cut into 4-inch lengths
09 - 2 star anise pods
10 - 1 cinnamon stick
11 - 2 bay leaves
12 - 1 large yellow onion, sliced
13 - 3 carrots, peeled and cut into 2-inch pieces
14 - 3 tbsp tomato paste
15 - 2 tbsp vegetable oil
16 - 4 cups beef stock or water
→ Garnish & Serving
17 - Fresh cilantro, chopped
18 - Thai basil leaves
19 - Sliced red chili
20 - Lime wedges
21 - Baguette or cooked rice noodles
# How to Make:
01 - Combine beef cubes with fish sauce, soy sauce, sugar, black pepper, garlic, and shallots in a large bowl. Marinate for at least 30 minutes, or up to 2 hours refrigerated for deeper flavor penetration.
02 - Heat vegetable oil in a large Dutch oven over medium-high heat. Sear marinated beef in batches, developing a rich brown crust on all sides. Remove browned beef and set aside.
03 - In the same pot, cook sliced onions until softened, approximately 3 minutes. Add tomato paste and stir continuously for 1 minute to deepen flavor and caramelize sugars.
04 - Add lemongrass, star anise, cinnamon stick, and bay leaves to the pot. Return seared beef and toss thoroughly to coat with aromatic base.
05 - Pour in beef stock or water, deglazing the pot by scraping up browned bits from the bottom. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours.
06 - Add carrot pieces and continue simmering uncovered for 30 to 40 minutes until beef is fork-tender and sauce has slightly thickened. Skim excess fat from surface as needed.
07 - Adjust seasoning with additional fish sauce or salt. Remove and discard lemongrass, star anise, cinnamon stick, and bay leaves. Ladle into bowls and garnish generously with cilantro, Thai basil, and sliced chili. Serve with lime wedges and crusty bread or rice noodles.
# Expert Tips:
01 -
- The broth develops this incredible depth that makes people pause after their first spoonful
- Its one of those rare stews that tastes even better the next day, if there is any left
02 -
- Skimming the fat off the top during the final simmer makes for a cleaner tasting broth
- Removing the woody lemongrass stalks and whole spices before serving prevents accidentally biting into something too intense
03 -
- Lemongrass freezes well, so stock up when you see it at the market and you will always be ready to make this
- Letting the stew rest overnight in the refrigerator allows the fat to solidify on top for easy removal