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No matter if you're planning an elaborate menu or simply going in advance for tomorrow's Vietnamese beef and lemongrass stew. This recipe stems from many decades of participating in in the kitchen. I find that including a few ingredients to some recipe adds thickness into that which exactly is usually dull. You may be looking for milder foods to produce with your leftovers. Wonderful and mild Vietnamese beef and lemongrass stew ideal for post-vacation. The substances within this recipe get your tongue pounding, and are very waist-friendly when you need a'snack' after an active vacation. Employing several components as options, this soup has been filled with a fall and hot flavor which produces it creamy. The perfect Vietnamese beef and lemongrass stew to warm up you on cool winter months. Fantastic for applying leftover.

Great way to throw away one ingredient. This can be just really a great Vietnamese beef and lemongrass stew plus one among my favorites. If you're worried regarding the nutritional value of some of those dishes, then avoid being. Nevertheless it can be reduced in calories, even if you are not acquiring much nutrient value from itwon't maintain you, and you will only wind up hungry yet all over again and eating a lot more energy than you otherwise would need. Diet facts labels inform you what's in the foods you eat. It makes it possible to determine when you have a vibrant diet plan. Each recipe we share has to have an ingredient label. Some recipes also provide nutritional reality details. The ingredient tag lists the exact amount within the area beneath. They're recorded for every serving as a proportion of the everyday value.

How to make Vietnamese beef and lemongrass stew

Yield = 6
Prep time: 0:30
Cook time: 3:25
Total time: 3:55

Ingredients

  • 1kg Coles Australian No Added Hormones Gravy Beef, cut into 4cm pieces
  • 2 tablespoons vegetable oil, divided
  • 1 brown onion, finely chopped
  • 2 tablespoons finely chopped lemongrass or lemongrass paste
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon finely chopped peeled ginger
  • 1/4 cup (70g) tomato paste
  • 2 whole star anise
  • 4 cups (1L) salt-reduced beef stock
  • 2 carrots, peeled, cut into 2cm pieces
  • 1 turnip, peeled, cut into 2cm pieces
  • 1 tablespoon fish sauce
  • 375g dried rice stick noodles
  • 1/2 cup fresh coriander leaves and tender stems
  • 1/2 cup fresh basil leaves
  • 1 lime, cut into wedges

Method

  • Step 1 Preheat oven to 160°C (140°C fan-forced). Season beef generously with salt and pepper. Heat a large heavy-based ovenproof saucepan over medium-high heat. Add 1 tablespoon of the oil and half the beef. Cook, turning as needed, for 6 mins or until beef is brown. Transfer beef to a plate. Repeat with remaining oil and beef.
  • Step 2 Reduce heat to medium. Add onion, lemongrass, garlic and ginger to the pan. Cook, stirring frequently, for 6 mins or until onion softens.
  • Step 3 Add the tomato paste. Cook, stirring frequently, for 2 mins or until paste begins to stick to base of pan. Stir in star anise and stock, scraping up brown bits from base of pan. Return beef to the pan. Bring to a simmer. Cover and transfer to the oven. Bake for 2 1/2 hours.
  • Step 4 Add carrots and turnip. Bake, uncovered, for 30 mins or until beef is fork-tender. Skim off any fat that rises to the top. Stir in fish sauce. Season.
  • Step 5 In a large pot of salted boiling water, cook noodles for 4 mins or until al dente. Drain. Divide noodles among 6 bowls. Spoon stew over noodles and serve with coriander, basil and lime.