Slow-cooked Vietnamese beef stew
Beef stock cube
1 individual, gluten-free variety, dissolved in 1 ½ cups (375ml) water
2 tsp, finely grated
3 clove(s), finely chopped
Lean beef blade steak
450 g, (Buy 500g), fat trimmed, cut into 3cm pieces
1 piece(s), bruised
200 g, halved
1 bunch(es), halved
- Place stock, paste, ginger and garlic in a 4.5 litre (18-cup) slow cooker and whisk to combine. Add beef, lemongrass and star anise. Cook, covered, on low for 8 hours (or high for 4 hours) or until beef is very tender.
- Add beans, fish sauce, juice, sugar and pak choy and cook, covered, on high for 10 minutes or until beans are tender. Serve.