Vietnamese Beef Stew

01Method

1. 1

   In a bowl, combine the beef with the flour, five-spice powder, black pepper, lemongrass, garlic, soy sauce, and sugar. Let it marinate for about an hour.

2. 2

   Preheat the oven to 160 °C and use the time to prep all your vegetables.

3. 3

   Heat the oil in a Dutch oven or heavy pot, reduce the heat, and brown the pieces of beef. Add the shallots and chili peppers and cook for a few minutes.

4. 4

   Add the tomatoes, tomato paste, carrots, cinnamon, star anise, and kaffir lime leaves, pour in the broth, and bring everything slowly to a simmer.

5. 5

   Cover the pot with a lid and transfer to the oven for about an hour. Once the time is up, stir in the butternut squash.

6. 6

   Return the pot to the oven and continue cooking for another 45 minutes to an hour, until the meat is tender and falls apart easily.

7. 7

   Just before serving, scatter over some torn fresh basil, adjust the seasoning if needed, and serve with crusty bread.