This Vietnamese Beef Stew is cleansing, delicious and super simple to make. On this episode of My Market Kitchen Liz teaches us all about choosing spices to help aid in digestion and give your digestive system the reboot it needs after a long week!
The Clove and Sichuan Pepper in the Chinese Five Spice powder breaks down the protein in the beef helping your body to digest and process it better whilst the Star Anise has a cleansing effect on your system and adds a subtle sweetness to the stew. This fragrant slow cook has all the classic flavours of an Asian-style dish: sweet, salty, heat and acidity and shows you there are so many more beneficial properties to spices than just flavour enhancing. Give your system the boost it needs with this wholesome, purifying, spicy stew.
Spices used in this recipe
Cinnamon Sticks, or quills, are obtained from the inner bark of a variety of trees from the Cinnamomum genus. The dried cinnamon quills are characterised by their light brown colour and thin rolled shape, as well as it’s warm, sweet and delicate fragrance. It is used to flavour poached fruits, tagines and curries, as well as baked goods.$3.45
Star Anise Whole
Star Anise whole also known as Chinese anise, native from the southwest China and used in Chinese and southeast Asian cuisines as Vietnamese cooking. Star anise, is a star shaped fruit that is considered an essential ingredient in Chinese duck and pork recipes. Its liquorice-like flavour is similar to that of aniseed and fennel. It has a slightly stronger flavour and aroma than the regular anise and it has the similar sweet and licorice flavour as the Spanish anise seed. Due to its beautiful star shaped form with eight points and deep dark reddish brown hue, it is an attractive garnish. It has a sweet warm, clovey, liquorice flavour and deep aroma. Used to add flavour to tea, soups, stir fries and curries, while the ground star anise is a dominant ingredient in Chinese five-spice powder.$3.45
Bay Leaves Dried Whole
Bay leaves are oval-shaped leaves from the Bay Laurel tree. They have a warm and pungent aroma with an aromatic and slightly bitter flavour. They are used in a wide variety of cuisines from around the world, from European to Indian and everything in between. They an essential herb in Bouquet garni along with thyme, marjoram and parsley. There are two culinary types of bay leaves; Turkish and Californian. The Turkish has a more subtle flavour than the Californian variety and is more commonly grown and used in Australia. Only one or two leaves are needed to enhance a whole roast, pot of soup or stew. Dried leaves are less bitter than fresh & have a sharp pungent aroma.$3.45
Five Spice Powder – Chinese, Mild
Chinese Five Spice powder is a spice mixture of five spices used primarily in Chinese cuisine but also used in other Asian and Arabic cookery. It is also commonly used in Asian cocktails for a warm spice kick. The dominant flavour comes from star anise with the sweet flavour of cloves and cinnamon that combine to give a sweet tangy profile that works well with rich meats like duck. This exotic and versatile blend is usually used to add sweet but spicy flavour to savoury and sweet dishes.$3.45
Heat a large casserole pot over high heat and add a good drizzle of olive oil before adding the beef and browning off. You may have to do this in batches.
Once the meat is browned off add the tomato paste and chopped garlic and continue cooking for 2-3 minutes.
Add the remaining ingredients to the pot except for the carrots. Bring the pot to the boil and reduce the heat to a gentle simmer and place the lid on the pot. Cook for 70 minutes or until the beef is meltingly tender.
Meanwhile peel and cut your carrots into large chunks. Once the meat is tender add these to the pot. Cook for another 20 minutes, and when the carrots are cooked through and just tender serve the stew.
Garnish with coriander, bean shoots, and crusty white baguettes.