A hearty, aromatic beef stew infused with star anise, lemongrass, and ginger. The broth is rich and tomato-ey, perfect for dipping baguette or serving over noodles.
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12 items
beef_chuck with fish_sauce, ginger, and half the lemongrass for 30 minutes.
Heat annatto_oil in a pot. the beef until browned. Add onion and tomato_paste.
Pour in coconut_water and beef_broth. Add star_anise, cinnamon_stick, and remaining lemongrass.
on low heat covered for 1.5 hours until beef is tender.
Add carrots and for another 20 minutes until soft.
Adjust salt/sugar to taste. Discard aromatics (lemongrass stalks, anise) before serving.
Serve hot with baguette for dipping.
