Vietnamese Beef Stew

Guess what's for dinner?  I found this in the Saturday/Sunday edition of the WSJ.  If you don't buy their weekend edition, you're missing out on some great book reviews, restaurant and wine reviews as well as great recipes.  This has such an intense depth to it and when you use some great french bread to sop up the juices...heaven.  

By ANDREA NGUYEN

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James Ransom for The Wall Street Journal, Food Styling by Jamie Kimm, Prop Styling by DSM

BOTTOMLESS BOWL | Asian spices and fish sauce provide surprising depth of flavor.

Vietnamese Beef Stew

If you'd like to substitute beef shank for chuck, buy 2¾ pounds bone-in pieces, about 1-inch thick. Cut the meat into chunks and add the bones during simmering. The stew will take longer to cook but will be slightly richer.

Hands-On Time: 45 minutes Total Time: 3 hours Serves: 4-6

Ingredients

2 to 2¼ pounds well-trimmed boneless beef chuck, cut into 1½-inch chunks

2 stalks lemongrass, loose leaves discarded, cut into 3-inch lengths and bruised with the broad side of a cleaver or chef's knife

3 tablespoons fish sauce

2 large cloves garlic, minced

2½ to 3 tablespoons peeled and minced fresh ginger

1½ teaspoons Chinese five-spice powder

1½ teaspoons packed light or dark brown sugar

1 bay leaf

3 tablespoons canola or other neutral oil

1 yellow onion or 8 ounces shallot, finely chopped

1 can (14 ounces) crushed tomato in purée (1½ cups)

½ teaspoon salt

2 whole star anise

About 3½ cups water

1 pound carrots, peeled and cut into 1-inch chunks

¼ cup coarsely chopped fresh Vietnamese coriander or Thai basil

What To Do

1. In a bowl, combine beef, lemongrass, fish sauce, garlic, ginger, five-spice powder, brown sugar and bay leaf. Mix well to evenly coat. Set aside to marinate 30 minutes.

2. In a heavy-bottomed 5-quart Dutch oven, heat oil over high heat until hot but not smoking. Working in batches, sear beef on all sides, then transfer to a plate. Each batch should take about 3 minutes total. Reserve lemongrass, bay leaf and leftover marinade.

3. Lower heat to medium-low, add onions and cook gently, stirring, until fragrant and soft, 4-5 minutes. Add tomatoes and salt. Cover and cook until mixture is fragrant and has reduced to a rough paste, 12-14 minutes. Check occasionally to make sure tomato is not sticking to bottom of pan. If it is, stir well and splash in some water.

4. When a paste has formed, add beef, reserved marinade ingredients and star anise. Give a big stir, then cook, uncovered, to meld flavors, about 5 minutes. Add water, bring to a boil, then cover and lower heat. Simmer until beef is chewy-tender (close to being done), about 1¼ hours. Press on a piece; it should yield but still feel firm.

5. Add carrots and return to simmer, adjusting heat if needed. Cook, uncovered, until carrots and beef are tender, about 30 minutes. (Everything up to this point can be done up to 2 days in advance, then cooled, covered and refrigerated. Bring to a simmer before continuing.)

6. Before serving, taste. Add salt or a shot of fish sauce to intensify flavor, or splash in water to lighten. Remove and discard lemongrass, bay leaf and star anise. Transfer to a serving dish and garnish with herbs.