Vietnamese beef stew blends flavors of multiple spices and cultures
INGREDIENTS
•
1 stalk lemongrass, end trimmed off, dry outer leaves peeled away and the soft inner core minced
•
3 cloves garlic, minced
•
2 teaspoons fennel seeds
•
a 1-inch piece of ginger, peeled, crushed and finely minced
•
2 shallots, finely minced
•
1 teaspoon fresh ground black pepper
•
2 teaspoons garam masala
•
1/8 teaspoon cayenne
•
1 teaspoon five-spice powder
•
3 tablespoons fish sauce ((see Kitchen Notes))
•
1-1/2 tablespoons sugar
•
2 pounds chuck roast, trimmed of fat and cut into one-inch cubes
•
canola oil
•
2 medium onions, peeled and sliced thin
•
2 jalapeño peppers, topped, seeded and coarsely chopped
•
1-1/2 cups low-sodium beef stock ((see Kitchen Notes))
•
1 to 1-1/2 cups water
•
2 tablespoons soy sauce
•
2 tablespoons tomato paste
•
1 bay leaf
•
1 whole star anise ((see Kitchen Notes))
•
1 pound carrots peeled, trimmed and cut in half-inch slices on the diagonal
•
a good baguette
Comments & Reviews
Just A Pinch Sweepstakes