Name: Vietnamese Lemongrass Beef Stew
Cuisine: Vietnamese
Ingredients: 1 1/4lb beef chuck eye, cubed; 1 lemongrass stalk, finely minced; 2 garlic cloves, minced; 2 tbsp Red Boat Fish Sauce; 1 tsp paprika; 2 tbsp brown sugar; Dash of cloves; 2 lemongrass stalks, cut into thirds; 2 whole cloves, toasted; 4 star anise, toasted; 1 large onion, ½ sliced, ½ uncut; 4oz shiitake mushrooms, sliced; 2 tbsp tomato paste; 2 cups of beef broth, plus more as needed; 1 ¾-2 cups coconut water, plus more as needed; 2 medium carrots, cut in chunks; 3-inch knob of ginger, sliced in half, toasted; 1-2 tsp Red Boat Fish Sauce; 2 large russet potatoes, cubed; 1/2 cup coconut milk; Salt, to taste; 2 tbsp butter; 1 lemongrass stalk, crushed; 2 garlic cloves

Vietnamese Lemongrass Beef Stew

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Cuisine

Vietnamese

Vietnamese Lemongrass Beef Stew is a rich and aromatic dish that combines tender marinated beef with the deep flavors of lemongrass, star anise, and toasted spices. Slowly simmered in a fragrant broth of beef stock and coconut water, the stew develops a luscious, slightly sweet, and savory profile. This comforting dish is a beautiful balance of bold Vietnamese flavors and hearty textures, making it a standout meal for any occasion.

Ingredients

Lemongrass Beef Marinade

1 1/4lb beef chuck eye, cubed
1 lemongrass stalk, finely minced
2 garlic cloves, minced
2 tbsp Red Boat Fish Sauce
1 tsp paprika
2 tbsp brown sugar
Dash of cloves

Lemongrass Beef Stew

2 lemongrass stalks, cut into thirds
2 whole cloves, toasted
4 star anise, toasted
1 large onion, ½ sliced, ½ uncut
4oz shiitake mushrooms, sliced
2 tbsp tomato paste
2 cups of beef broth, plus more as needed
1 ¾-2 cups coconut water, plus more as needed
2 medium carrots, cut in chunks
3-inch knob of ginger, sliced in half, toasted
1-2 tsp Red Boat Fish Sauce

Mashed Potatoes

2 large russet potatoes, cubed
1/2 cup coconut milk
Salt, to taste
2 tbsp butter
1 lemongrass stalk, crushed
2 garlic cloves

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Directions

In a bowl, mix together beef chuck, lemongrass, garlic, paprika, Red Boat Fish Sauce, brown sugar and a dash of cloves. Let marinate for 30 minutes.
On a baking sheet, add ginger, onion half, cloves and star anise. Broil on high, carefully watching the cloves and star anise. Remove the cloves and star anise immediately once they’re toasted and fragrant. Continue broiling the ginger and onion until charred and toasted.
In a large pot, sear beef chuck on all sides. Remove beef chuck and set aside.
In the same pot, add mushrooms and sauté until softened. Add oil as needed, onions and 1/2 teaspoon of salt. Sauté until softened. Add tomato paste and saute until lightly brown. Add the seared beef chuck back into the pot along with the toasted spices, ginger, onion, lemongrass thirds, beef broth and coconut water. Bring to a boil and simmer uncovered for 1 hour or until beef chuck is tender. Season with 1-2 teaspoons of Red Boat Fish Sauce.
Remove spices, lemongrass, onion and ginger from the pot and discard. Add in the carrots and more coconut water if needed. Cover and simmer for 15-20 minutes or until carrots are tender.
To make the mashed potatoes, bring a pot of water, potatoes, garlic cloves and lemongrass to a boil. Reduce to a simmer and continue simmering until potatoes are tender when pierced with a fork, about 15 minutes.
Discard garlic cloves and lemongrass and drain potatoes. Add the potatoes back into the pot and use a ricer or potato masher to mash the potatoes. Mix in butter, warm coconut milk and salt to taste. Enjoy mashed potatoes topped with lemongrass beef stew.

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Vietnamese Lemongrass Beef Stew