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Slow-cooked Vietnamese beef stew

Slow-cooked Vietnamese beef stew

6
Points®
Total Time
8 hr 30 min
Prep
20 min
Cook
8 hr 10 min
Serves
4
Difficulty
Moderate

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.

Notes

SERVING SUGGESTION: Serve stew topped with fresh Thai (or regular) basil leaves.