Vietnamese Beef Stew

Stewing is one of the oldest cooking methods; wherein a combination of solid ingredients is simmered in a broth over low heat. The extended cooking period results in a tender and flavorful meat and a rich broth. Cheaper cuts of beef are the most commonly used ones for stews as their meat is tougher and takes a longer time to cook. The convenience of a pressure cooker makes stewing easier these days. It cuts the cooking time shorter and still gives the same flavorful result as stewing in a conventional pot.

Today we are sharing with you a Vietnamese beef stew recipe. The beef cubes are marinated before stewing which results in a very tasty meat. The secret to this flavorful stew is the coconut water. It makes the broth and the meat sweeter. In Vietnam, beef stew is traditionally eaten for breakfast with a sunny side up egg and bread. You can serve this hearty stew with rice, bread or noodles for lunch or dinner.


• 1.3 kilograms of beef cubes
• 2 tsp sugar
• 1 tsp salt
• 1 tsp chicken stock powder
• 1/2 tsp pepper
• 2 tsp five-spice powder
• 1 tbsp minced garlic
• 1 tbsp grated ginger
• 2 tbsp soy sauce
• 1/2 tsp cracked black pepper
• 2 tbsp vegetable oil
• 1 tbsp minced garlic
• 4 stalks of lemongrass, bruised and cut into 3-inch sticks
• 3 star anise
• 1 cinnamon stick
• 1 1/2 cup tomato sauce
• 300 milliliters of coconut water
• 6 cups of beef broth
• 1 tsp salt
• 1 kilogram of carrots peeled, diced
• 1 tbsp vegetable oil
• 1 tsp minced garlic
• 1 tsp salt
• 1 tsp sugar
• 1 tbsp oyster sauce
• crispy fried shallot
• fresh basil leaves


This recipe takes about 90 minutes to make. Serves 6 to 8.

Put beef cubes in a large mixing bowl.
Add salt, sugar, chicken stock powder, five-spice powder, garlic, ginger, soy sauce, and black pepper.
Mix well and let the beef marinate for at least 30 minutes.
Heat oil in a frying pan over high heat.
Sauté garlic for 30 seconds.
Add lemongrass, star anise, and cinnamon stick.
Stir-fry for 30 seconds.
Add marinated beef cubes and stir-fry for 6 to 8 minutes.
Add tomato sauce, coconut water, beef broth, and salt.
Transfer to a pressure cooker and cook for 25 minutes.
While the beef is cooking, heat oil in a pan.
Stir-fry carrots with garlic, salt, sugar, and oyster sauce for 2 to 3 minutes.
Release the pressure from the pressure cooker, then remove the lid.
Add carrots and simmer until tender.
Transfer to a serving dish and top off with fresh basil leaves, fried shallots, and freshly cracked black pepper.

Ideas And Tips:

• For the beef, you can use shrank, tendon, or brisket. Cut into 1″x2″ cubes.

• You may substitute tomato sauce with 3 tbsp tomato paste.

• If you don’t have a pressure cooker, you can simmer the beef in a pot covered with a lid for 1 to 2 hours or until the beef cubes are tender.

Vietnamese Beef Stew
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