Vietnamese Beef Stew

Name: Vietnamese Beef Stew
Total time: 120 min
Ingredients: 2 tbsp Canola oil; 2 lb Beef; 1 tbsp Salt; 1 tbsp Fennel, ground; 1 Shallot, thinly sliced; 1 Onion, thinly sliced; 4 Garlic, minced, for garnish; 3 Star anise; 5 Clove; ½ tbsp Fennel seed; 1 Ginger, sliced; ¼ cups Lemongrass, grated; 3 tbsp Tomato paste; 5 cups Beef stock; 1 lb Carrot; 1 Cinnamon stick; 3 tbsp Soy sauce; 2 tbsp Sugar; 4 tbsp Fish sauce; Cilantro, chopped, for garnish; Baguette, toasted, for serving

By Tasty · 120 min

Ingredients

Canola oil2 tbsp
Beef2 lb
Salt1 tbsp
Fennel · ground1 tbsp
Shallot · thinly sliced1
Onion · thinly sliced1
Garlic · minced, for garnish4
Star anise3
Clove5
Fennel seed½ tbsp
Ginger · sliced1
Lemongrass · grated¼ cups
Tomato paste3 tbsp
Beef stock5 cups
Carrot1 lb
Cinnamon stick1
Soy sauce3 tbsp
Sugar2 tbsp
Fish sauce4 tbsp
Cilantro · chopped, for garnish
Baguette · toasted, for serving

Instructions

Set an Instant Pot to Sauté and add the oil.
Season the beef with the salt and fennel pepper. Sear the bottom about 7 minutes, flip, and brown the other side about 7 more minutes. Remove the beef and let it cool.
In the same pot, sauté the shallot, onion and garlic for 2-3 minutes until fragrant. Put the star anise, cloves and fennel seeds in a spice packet, then add the packet, ginger, lemongrass and tomato paste. Cook and stir until the ginger softens, about 3 minutes.
Deglaze the pot with 1 cup of beef stock. Cut the beef into 2-inch cubes and return it to the pot with the remaining 4 cups of stock, the carrots, cinnamon stick, soy sauce, sugar and fish sauce.
Lock the lid and pressure cook on high for 30 minutes, then do a 10-minute natural steam release.
Adjust the seasoning with more fish sauce and sugar to taste. Ladle into bowls and top with cilantro and fried garlic. Serve with toasted baguette slices.

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