INGREDIENTS:
- 2 stalk lemongrass, but into 2 and bruised the white part,
- 1 1/2 tablespoons fish sauce
- 1/2 tablespoon of soy sauce
- 2 tablespoon of organic sugar (white should be ok, use about 1 1/2 of tablespoon)
- 1 medium onion, chopped coarsely
- 3 tablespoon of tomato paste
- 4 medium carrots, peeled, cut slanted into 1 inch pieces
- 2-3 star anise
- 2 cloves of garlic, smashed
- 3 cups of chicken broth (or you can sub with water)
- 1 cup of coconut water (omit if doesn't have any and up the water to 4 cups. The water should cover the meat in the pot)
(marinating)
- 1 1/2 tablespoon of fish sauce (I use the 3 Crabs brand)
- 2 teaspoons Chinese five spice mix (or 1 heaping tablespoon of the packaged Bo Kho powder)
- 2 teaspoon of paparika
- 1 teaspoon of salt
- 2 teaspoons full of minced ginger
- 1 1/2 tablespoon of minced shallot
- a dash or two of pepper
(optional)
- Thai basil
- cilantro
- chillies
Mix the marinating mix, 1 1/2 table spoon of fish sauce, 5-spice powder, paparika, ginger, shallot, pepper together, pour over beef cubes and marinate for at least 3 hours, preferably over night.
Over high heat, in a non stick pan or pot, heat 2 tablespoon of oil and sear the beef pieces (in batches) quickly then remove and put into a slow cooker.
Using the same pan or pot, add 1 tablespoon of oil, add the chopped onions, lemon grass, garlic and star anise. Saute until fragrant then add the tomato sauce, fish sauce, soy sauce and sugar.
Pour this mixture over the beef cubes in the slow cooker then add the chicken broth and coconut water.
Let it cook on low for about 5-6 hours (longer is ok, if you plug in before heading out to work). 1-2 hours before serving, add the carrots to the slow cooker. The beef and the carrot pieces should be tender, they should fall apart when cut in ! Before serving, taste and adjust by adding more fish sauce or sugar (if you like it sweet)
Remove lemongrass and star anise before serving. You can top the dish with cilantro or basil. Enjoy with french bread, baguette or over thin rice noodles or even eat with rice !
If you don't have a slow cooker, cook the stew in a pot and let it simmer on low for about 3 hours, or until the beef is tender. Add the carrot an hour before the beef is done. You don't want to add the carrot in too early because it will get too soft and mushy.
I like the sauce thin, the way it is, but if you like it to be thick, like stew thick, you can achieve that by adding in a LITTLE mixture of cornstarch or tapioca starch (starch mixed with water). If you do this, remember to add the mixture in a bit at a time, don't pour all in at once because it might thicken up the sauce way too much and will taste starchy.
