Friday, August 20, 2010

Vietnamese Beef Stew

Vietnamese Beef Stew


1 stalk lemongrass, end trimmed off, dry outer leaves peeled away and the soft inner core minced (Sub 1/4 tsp ginger and 1/4 tsp grated lemon peel)
1-inch piece of ginger, peeled, crushed and finely minced
3 cloves garlic
1 tsp fresh ground black pepper
1/8 tsp cayenne
2 tsp garam masala
1 tsp five-spice powder
1 tsp fennel
3 tablespoons fish sauce
1-1/2 cups low-sodium beef stock (see Kitchen Notes)
1 to 1-1/2 cups water
2 tablespoons soy sauce
2 tablespoons tomato paste
1 whole star anise
1 bay leaf
2 medium onions, peeled and sliced thin (Sub 1 tsp onion powder)
2 pounds beef stew meat
1 pound baby carrots
2 cups snow pea pods

Combine all ingredients but snow pea pods in slow cooker and cook 8 hours on low.  Add snow peas and cook 2 more hours on low.  Serve over bean noodles.

Based on this recipe from the Blue Kitchen.