Slow-cooked Vietnamese beef stew
1
Points®
Total time: 8 hr 30 min • Prep: 20 min • Cook: 8 hr 10 min • Serves: 4 • Difficulty: Easy
Ingredients
Beef stock cube
1 individual, gluten-free variety, dissolved in 1 ½ cups (375ml) water
Tomato paste
1½ tbs
Fresh ginger
2 tsp, finely grated
Garlic
3 clove(s), finely chopped
Beef, blade steak, raw
450 g, (Buy 500g), fat trimmed, cut into 3cm pieces
Fresh lemongrass
1 piece(s), bruised
Star anise
4 individual
Green string beans
200 g, halved
Fish sauce
2 tbs
Lemon juice
1 tbs
Brown sugar
2 tsp
Pak choy
1 bunch(es), halved
Instructions
1
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.
2
Add beans, fish sauce, juice, sugar and pak choy and cook, covered, on high for 10 minutes or until beans are tender. Serve.
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