3

Slow-cooked Vietnamese beef stew

Total Time
8 hr 30 min
Prep
20 min
Cook
8 hr 10 min
Serves
4
Difficulty
Moderate
Ingredients

Beef stock, liquid, salt-reduced

1½ cup(s), (375ml)

tomato paste

1½ tbs

fresh ginger

2 tsp, finely grated

garlic

3 clove(s), finely chopped

lean beef blade steak

400 g, (Buy 500g), fat trimmed, cut into 3cm pieces

fresh lemongrass

1 piece(s), bruised

star anise

4 individual

green 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: Fresh Thai (or regular) basil leaves. Add it: 440g pkt thin wok-ready rice noodles (prepared following packet instructions) to serve. Swap it: Pak choy for bok choy.

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