Vietnamese Beef Stew

This is one of my favorite dishes that my moms used to make. The spices smell cray cray. It's a great hearty stew, serves lots of people (my mom has 7 kids), and I've never had anyone tell me they dislike it. I think this Vietnamese Beef Stew was influenced by the French. It's very much like a beef bourgignon.

Ingredients:






(above, clockwise from top: clove, star anise, bay leaves, chili powder, cayenne powder, achiote oil, garlic, lemongrass, cinnamon stick)

1. Heat oil. Throw in the anise and cloves. Season beef generously with salt and pepper. Brown the beef. Brown = FLAVOR.

2. Remove beef and set aside.

3. Sautee 1/2 chopped onion in the pot the beef was cooking in. Scrape the bottom of the pot with wooden spoon to remove the brown bits. Remember brown = flavor. Add the lemongrass, cinammonstick, bay leaves.

4. Return the beef to the pot with the juices. Add the chili powder, cayenne powder, garlic, and 2 tablespoons tomato paste. Give it a stir.

5. Add can of diced tomatoes and one bottle of beer. I like Newcastle, but have used Miller High Life in the past. You know, because I'm real classy.

6. Bring to boil. Add carrots, turnips, potatoes. Turn down to low heat and simmer until meat is falling apart and vegetables are tender.

I've realized that my food blog sucks because everything is "to taste."

7. Garnish with cilantro and serve with a lime wedge. Sounds totally weird, but it for some reason it works. I think the tartness cuts through the salt. Also, my mom used to serve it with lime.This is really good over egg noodles or with a baguette on the side.

8. Et voila!