Ingredients with Measurements:
- 1 pound beef stew meat, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons Lap Xung (Chinese sausage), sliced
- 2 cups beef broth
- 1 cup water
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 teaspoon five-spice powder
- 1 cinnamon stick
- 2 star anise
- 2 potatoes, peeled and cubed
- 2 carrots, peeled and sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- Salt and pepper to taste
- Chopped green onions and cilantro for garnish
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Heat the vegetable oil in a Dutch oven or large pot over medium-high heat.
2. Add the beef stew meat and brown on all sides, about 5-7 minutes.
3. Remove the beef from the pot and set aside.
4. In the same pot, add the onion, garlic, ginger, and Lap Xung. Cook until the onion is translucent, about 3-5 minutes.
5. Add the beef broth, water, soy sauce, fish sauce, brown sugar, five-spice powder, cinnamon stick, and star anise. Stir to combine.
6. Add the beef back into the pot and bring to a boil.
7. Reduce the heat to low and simmer for 1 hour, stirring occasionally.
8. Add the potatoes, carrots, and bell peppers to the pot. Simmer for an additional 30 minutes or until the vegetables are tender.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with chopped green onions and cilantro.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes
Temperature:
Medium-high heat for browning the beef
Low heat for simmering the stew
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 28g
Protein: 32g
Sodium: 1100mg
Substitutions for ingredients:
- Lap Xung can be substituted with any type of sausage or omitted altogether.
- Beef broth can be substituted with chicken or vegetable broth.
- Fish sauce can be substituted with soy sauce or Worcestershire sauce.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add other vegetables such as mushrooms or bok choy.
- Use chicken or pork instead of beef.
- Add noodles or rice to make it a more filling meal.
Tips and tricks:
- Brown the beef in batches to avoid overcrowding the pot.
- Use a slotted spoon to remove the beef from the pot to avoid losing any of the flavorful juices.
- Use a mandoline to slice the vegetables evenly.
Storage instructions:
Refrigerate the leftover stew in an airtight container for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over medium heat until heated through.
Presentation ideas:
Serve the stew in individual bowls with a sprinkle of chopped green onions and cilantro on top.
Garnishes:
Chopped green onions and cilantro
Pairings:
Serve with crusty bread or rice.
Suggested side dishes:
Steamed broccoli or green beans
Troubleshooting advice:
If the stew is too thin, simmer for a longer period of time to reduce the liquid. If the stew is too thick, add more water or broth.
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:
Lap Xung is a type of Chinese sausage that is commonly used in many Chinese dishes.
Flavor profiles:
Savory, slightly sweet, and aromatic
Serving suggestions:
Serve the stew as a main course for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Vietnamese