Ingredients
3 clove garlic
3 stalk lemongrass
2 tbsp. soy sauce
2 tbsp. vegetable oil
1 tsp. kosher salt
1 tsp. sugar
tsp. Chinese five-spice powder
3 1/2 lb. beef chuck
2 1/2 tbsp. vegetable oil
1 medium onion
2 clove garlic
1 tbsp. minced fresh ginger
1/4 tsp. crushed red pepper
2 tbsp. tomato paste
5 c. beef broth
4 carrots
3 star anise pods
1 whole stalk lemongrass
kosher salt
Cooked rice noodles
1/2 c. torn basil leaves
1 long fresh red chile
Preparation
Step 1In a mini food processor, mince the garlic with the lemongrass. Add the soy sauce, oil, salt, sugar, and five-spice powder and pulse to combine. In a large bowl, toss the beef with the marinade to coat thoroughly. Let marinate at room temperature for 30 minutes.Step 2In an enameled cast-iron casserole, heat 1 tablespoon of the oil over moderate heat. Add half of the meat; cook until lightly browned. Transfer to a bowl. Repeat with 1 tablespoon of the oil and the remaining meat.Step 3Add the remaining 1/2 tablespoon of oil to the casserole along with the onion, garlic, ginger, and crushed red pepper. Add 1 tablespoon of water, cover, and cook over low heat, stirring occasionally, until the aromatics are softened, about 5 minutes. Add the tomato paste and cook over moderately high heat, stirring, until glossy, about 1 minute. Add the broth and bring to a boil, scraping up any browned bits.Step 4Return the meat to the casserole. Add the carrots, star anise, and lemongrass. Simmer over low heat, stirring occasionally, until the meat is tender, 1 hour and 45 minutes. Using a slotted spoon, transfer the beef to a bowl. Boil the sauce over high heat until reduced to 4 cups, 3 minutes. Discard the star anise and lemongrass. Return the beef to the casserole. Season the stew with salt and serve over noodles. Garnish with the basil and red chile. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
