Vietnamese Beef Stew

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Vietnamese Beef Stew... BeefStew.jpg (13288 bytes)

Bites Of Asia
Yield: 5 Servings

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Ingredients:
3 Med. Potato (peeled and cut into 1-inch cubes)
3 Med. Carrots (cut into 1-inch pieces)
2 lbs. Beef chuck (cut into 1 1/2 -inch cubes)
2 1/2 Stalks Lemon grass (discard outer layers and upper half, finely chopped)
2 tsps Curry powder
5 Clove Garlic (minced)
3 Chile peppers (Chopped)
1/4 cup Corn starch
3 tbsps Fish sauce
3 tsps Sugar
2 tsps Salt
3 tbsps Cooking oil
Cilantro for garnishing

Preparation:
1. Combine the beef with finely chopped lemon grass, chili peppers, sugar, curry powder, 1 tbsp fish sauce, dash of black pepper. Set aside and marinade for 30-45 minutes.

2. Using a large saucepan, bring two tbsps cooking oil to hot. Add marinade beef and sauté briefly for 2 minutes. Transfer beef to bowl and set aside.

3. Using the same saucepan, add one tbsp oil and bring to hot. Then add onion and garlic and stir-fry for about 45 seconds or until fragrant. Return beef to saucepan, add 5 cups of water and bring to boil. Reduce heat to low/medium, cover and cook for 1-11/2 hours or until beef is tender. (If pressure cooker is used, cook for 15 minutes).

4. Add carrots, tomato, cover and cook for 10-15 minutes under medium heat. Add salt and fish sauce to taste. Thicken with cornstarch serve with French bread. (Optional, garnish with cilantro)