Ingredients with Measurements:
- 2 lbs beef stew meat, cut into 1-inch cubes
- 1/4 cup Chanh Muối (Vietnamese salted lemons), chopped
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 tbsp vegetable oil
- 2 tbsp tomato paste
- 2 cups beef broth
- 1 cup water
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp coriander
- 1 bay leaf
- 2 potatoes, peeled and chopped
- 2 carrots, peeled and chopped
- 1 tbsp cornstarch
- 2 tbsp water
Special Equipment Needed:
- Dutch oven or large pot with lid
Step-by-Step Instructions:
1. In a Dutch oven or large pot, heat the vegetable oil over medium-high heat.
2. Add the beef stew meat and brown on all sides, about 5-7 minutes.
3. Add the chopped onions and garlic and cook for 2-3 minutes until softened.
4. Add the tomato paste and cook for another 2-3 minutes, stirring constantly.
5. Add the beef broth, water, Chanh Muối, salt, black pepper, paprika, cumin, coriander, and bay leaf. Stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
7. Simmer the stew for 1 hour, stirring occasionally.
8. Add the chopped potatoes and carrots to the pot and continue to simmer for another 30 minutes or until the vegetables are tender.
9. In a small bowl, whisk together the cornstarch and water until smooth.
10. Add the cornstarch mixture to the stew and stir until the stew thickens, about 2-3 minutes.
11. Remove the bay leaf and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour 30 minutes
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 25g
Protein: 35g
Sodium: 1200mg
Substitutions for ingredients:
- Chanh Muối can be substituted with preserved lemons or regular lemons.
- Beef broth can be substituted with chicken broth or vegetable broth.
- Potatoes and carrots can be substituted with other root vegetables such as turnips or parsnips.
Variations:
- Add a can of diced tomatoes for a more tomato-based stew.
- Use lamb or chicken instead of beef.
- Add a can of chickpeas or kidney beans for extra protein.
Tips and Tricks:
- Browning the beef before simmering adds flavor to the stew.
- Use a sharp knife to chop the Chanh Muối as it can be tough to cut.
- Adjust the seasoning to taste.
Storage Instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat in a pot on the stove over medium heat until heated through.
Presentation Ideas:
- Serve the stew in individual bowls with a sprinkle of fresh herbs on top.
Garnishes:
- Fresh herbs such as parsley or cilantro.
Pairings:
- Serve with crusty bread or rice.
Suggested Side Dishes:
- A simple green salad or roasted vegetables.
Troubleshooting Advice:
- If the stew is too thick, add more water or broth to thin it out.
- If the stew is too thin, add more cornstarch and water mixture to thicken it.
Food Safety Advice:
- Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food History:
- Chanh Muối is a traditional Vietnamese ingredient made by fermenting lemons with salt.
Flavor Profiles:
- The Chanh Muối adds a tangy and salty flavor to the stew, while the spices add warmth and depth.
Serving Suggestions:
- Serve the stew with a side of rice or crusty bread for a hearty meal.
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Region: Vietnamese