Monday, April 27, 2015

Asian Beef Stew

Asian Beef Stew You can use beef ribs or stewing meat. Usually I'll use stewing meat because we're lazy with the bones. But I had extra beef ribs cut into cubes already that I needed to use up so I used the ribs. It makes the sauce way fattier but more flavourful. It's even better when served the next day. :O

Note: If you like your carrots soft, then just put them in when you start braising. Otherwise leave them out and only put them in when you have only 30 minutes left in the braising time.

Asian Beef Stew
(serves 6)

  • 2-3 lbs beef stewing meat, cut into 2 inches cubes
  • 1-2 Thai chilies (optional)
  • 1 bulb garlic, minced
  • 2 Tbsps ginger, minced
  • 2 star anise
  • 1 cinnamon stick
  • 1 large onion, sliced
  • 1 tsp Chinese five spice
  • 1/4 cup tomato paste
  • 1 398ml (14oz) can of diced tomatoes, with juice
  • 1/4 cup fish sauce
  • 1 Tbsp rock sugar
  • 3-4 cups beef broth
  • 2-3 medium carrots, roughly chopped
  • 3 Tbsps canola oil
  • Salt, to taste
  • Cilantro and lime (optional)

  1. In a large Dutch oven, heat canola oil over medium high heat. Add in chili (optional), garlic, ginger, star anise and cinnamon stick. Cook until fragrant.
  2. Mix in onion, five spice and tomato paste. Cook until onions start turning translucent.
  3. Stir in beef, diced tomatoes, fish sauce, rock sugar and enough beef broth to JUST barely cover the beef. Bring to a boil.
  4. Cover partially, lower the heat and simmer for 2 hours. 
  5. Stir in carrots. Cover partially and simmer for another 30 minutes.
  6. (Optional) Garnish with cilantro and lime.
  7. Serve with rice or French bread.

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