Vietnamese Braised Beef Stew

By: Julia Vuong

Vietnamese Braised Beef Stew
cuisine icon Cuisine
Vietnamese
cuisine icon Difficulté
Easy
cuisine icon Durée
2 hr 25 Minutes
cuisine icon Technique de cuisson
Pressure Cook
cuisine icon Mots-clés
Beef, Beef Stew, Comfort Food, Dinner, Influencer Recipe, Instant Pot RIO Wide, Julia Vuong, Stew

prep icon Temps de préparation
30 Minutes
cook icon Temps de cuisson
55 Minutes
60 Minutes to Marinate

serving icon Portions
4 Servings
Ingrédients
  • 2 lb. chuck roast, cut into 1- to 2-inch cubes
  • 4 tbsp. soy sauce, divided
  • 4 tbsp. fish sauce, divided
  • 2 tbsp. oyster sauce
  • 2 tbsp. ketchup or tomato paste
  • 2 shallots, minced
  • 5 garlic cloves, minced
  • 3 tbsp. Vietnamese beef stew seasoning
  • 2 tbsp. oil
  • 2 lemongrass stalks, trimmed, peeled, and cut into 4- 5-inch pieces
  • 1 ginger, sliced into thick pieces
  • 2 tbsp. oil
  • 1 cinnamon stick
  • 2 bay leaves
  • 5 star anise
  • 4 cups beef stock
  • ¼ cup water
  • 1 ½ tbsp. sugar
  • 2 tbsp. chicken bouillon
  • 1 onion
  • 2 carrots
  • 1 potato
  • 1 lime, cut into wedges, for serving
  • Cilantro, as needed, for serving
  • 1 baguette, sliced, for serving
Instructions
  • Cut beef into 1- to 2-inch cubes. In a large bowl, combine 2 tablespoons of soy sauce, 2 tablespoons of fish sauce, 2 tablespoons of oyster sauce, 2 tablespoons of ketchup, minced shallots, garlic cloves, and Vietnamese beef stew seasoning to make the marinade. Place the beef into the marinade, mixing well to combine. Place in the fridge for at least 2 hours, or overnight if possible.
  • Heat oil in a small saucepan. When hot, quickly fry the lemongrass pieces and sliced ginger. After 1-2 minutes, sear the beef in the same pan. The beef should not be fully cooked. Add the seared beef, ginger and lemongrass into your Instant Pot.
  • Toast your cinnamon stick, bay leaves, and star anise in a clean pan, then toss into the Instant Pot. Add the beef stock, water, sugar, 2 tablespoons of soy sauce, 2 tablespoons of fish sauce, and chicken bouillon. Pressure Cook on High for 20 minutes, then let the pressure release naturally for 10 minutes.
  • Fish out the cinnamon stick, bay leaves, lemongrass, and star anise, then add in the carrots, onions, and potatoes. Pressure Cook on High for another 5 minutes.
  • Check for taste and adjust. Add more chicken bouillon if you feel it’s not savory enough. If it’s too savory for your liking, add more sugar and water. Serve with a sliced baguette, rice, or noodles. Add lime juice and pepper. Enjoy!
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