Vietnamese Beef Stew with Lemongrass (Print Version)

Tender beef simmered with lemongrass, star anise, and carrots in a fragrant broth. Serve with crusty bread or noodles.

# What You’ll Need:

→ Beef and Marinade

01 - 2 pounds beef chuck or brisket, cut into 2-inch cubes
02 - 2 tablespoons fish sauce
03 - 1 tablespoon soy sauce
04 - 1 tablespoon sugar
05 - 1 teaspoon ground black pepper
06 - 2 tablespoons minced garlic
07 - 2 tablespoons minced shallots

→ Aromatics and Vegetables

08 - 3 stalks lemongrass, bruised and cut into 4-inch lengths
09 - 2 star anise pods
10 - 1 cinnamon stick
11 - 2 bay leaves
12 - 1 large yellow onion, sliced
13 - 3 carrots, peeled and cut into 2-inch pieces
14 - 3 tablespoons tomato paste
15 - 2 tablespoons vegetable oil
16 - 4 cups beef stock or water

→ Garnish and Serving

17 - Fresh cilantro, chopped
18 - Thai basil leaves
19 - Sliced red chili
20 - Lime wedges
21 - Baguette or cooked rice noodles

# Steps:

01 - Combine beef cubes with fish sauce, soy sauce, sugar, black pepper, garlic, and shallots in a large bowl. Marinate for at least 30 minutes, or refrigerate up to 2 hours for deeper flavor penetration.
02 - Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear marinated beef in batches, turning to brown all sides evenly. Remove browned beef and set aside.
03 - Add sliced onions to the same pot and cook until softened, approximately 3 minutes. Stir in tomato paste and cook for 1 minute to develop flavor.
04 - Add lemongrass, star anise, cinnamon stick, and bay leaves to the pot. Return browned beef and toss thoroughly to coat with aromatic spices.
05 - Pour in beef stock or water, scraping bottom of pot to incorporate browned bits. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours.
06 - Add carrot pieces and continue simmering uncovered for 30 to 40 minutes. Cook until beef is fork-tender and sauce has slightly thickened. Skim excess fat from surface as needed.
07 - Adjust seasoning with additional fish sauce or salt. Remove and discard lemongrass, star anise, cinnamon stick, and bay leaves. Ladle stew into bowls and garnish with cilantro, Thai basil, and sliced chili. Serve with lime wedges and crusty bread or rice noodles.

# Expert Tips:

01 -
  • The depth of flavor from five-spice aromatics creates something far greater than the sum of its parts
  • It's one of those rare dishes that tastes even better the next day, making it perfect for meal prep
  • The tender beef falling apart in the rich, fragrant broth feels like a genuine embrace in bowl form
02 -
  • Pat the beef completely dry before searing, otherwise you'll steam instead of brown and miss out on all that caramelized flavor
  • Don't rush the initial sear, those browned bits on the bottom of your pot are where the deep flavor develops
  • The stew needs that final uncovered simmer time to properly reduce and concentrate the sauce
03 -
  • Avoid cutting the beef too small, it shrinks during cooking and you want substantial pieces that hold their shape
  • Use whole star anise rather than ground for easier removal before serving

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