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Vietnamese Beef Stew




List of Ingredients



• 2 stalks fresh lemon grass, minced
  
• 2 pounds beef (marbled chuck roast is great) in 2-" cubes
  
• 2 fresh chile peppers, seeded and minced
  
• 2 teaspoons sugar
  
• 2 tablespons fresh grated ginger
  
• 2 teaspoons ground cinnamon
  
• 2 teaspoons curry powder
  
• 3 tablespoons nuoc mam (vietnamese fish sauce, filipinos call their version patis)
  
• black pepper to taste
  
• 1 teaspoons salt
  
• 1 tablespoon oil
  
• 1 large onion, minced
  
• 6 cloves garlic, minced
  
• 1/4 cup tomato paste
  
• 4 star anise
  
• 1 teaspoon salt
  
• 4 cups water
  
• 2 peeled medium carrots, in 1" chunks (diagoally cut is better for presentation)
  
• 2 peeled medium potatoes, in 1" chunks
  
• 1 small peeled daikon or 2 turnips, chunked
  






Instructions



1. Combine the first 10 ingredients, mix, and let stand for 1/2 hour.
   
2. In a large, heavy pot on high heat place 2 tablespoons oil, then add beef mixture, stir while quickly searing meat, about 2 minutes. Remove to a bowl.
   
   
3. To the same pot add 1 tablespoon oil. When oil is hot add onion, and garlic and stir fry until fragrant, about 1 minute. Add tomato paste and stir fry 2 minutes. Add beef mixture, star anise, salt and water.Cover and simmer on low for 1 1/2 hours, until beef is tender.
   
   
4. Add carrots and simmer 10 minutes. Add potato and simmer 10 more minutes. Add daikon and simmer 10 minutes longer.
   
   
5. Serve hot over rice, noodles, or with bread. Traditionally you would sprinkle chopped fresh basil on top of the stew and serve it with crusty french bread.