Beef Spicy Stew Recipe

(Thi Bo Ham Gia Vi)

Ingredients : Serves 4

1 kg

2 stalks

2 fresh

2 teaspoons

2 tablespoons

2 teaspoons

2 tablespoons

2 teaspoons

3 ml

1/4 teaspoon

65 ml

1 large

6 cloves

100 ml

4

1.2 liters

2 medium

2 medium

1 small

Stewing beef, cut into 5cm cubes

Lemon grass, sliced paper-thin and finely chopped

Red chili peppers, minced

Sugar

Fresh ginger, grated

Ground cinnamon

Curry powder

Nuoc Mam sauce

Anchovy essence

Salt and freshly ground black pepper

Vegetable oil

Onion, minced

Garlic, minced

Tomato puree

Star anise

Water

Carrots, cut into 2.5cm chunks

Potatoes, peeled and cut into 2.5cm chunks

Daikon (white Chinese radish),

peeled and cut into 2.5cm chunks

• Mix the beef, lemon grass, chilies, sugar, ginger, cinnamon, curry powder, Nuoc Mam sauce, salt and black pepper and leave to stand for 1 hour.

• Heat 4 tablespoons oil in the wok over a high heat. Add the beef and marinade and stir quickly to sear.

• This should not take much more than 2 minutes. Remove the meat to a bowl and set aside.

• Add a little more oil, and when hot, add the onion and garlic and stir fry until fragrant.

• Add the tomato puree and stir for 2 minutes.

• Add the beef, star anise, a little salt and the water. Bring the mixture to the boil, reduce the heat to low, cover the wok and simmer until the beef is tender about 1 1/2 hours.

• Add the carrots and simmer for 10 minutes.

• Add the potatoes and simmer for a further 10 minutes. Finally, add the daikon and cook for another 10 minutes.