Continuing our tour of recipes inspired by Asian cuisine, we're using an Instant Pot again while making a beef stew from Vietnam. A blend of flavors that build a complex sauce while cooking, this stew is excellent comfort food that also feels fancy and will make your senses soar.
Lemongrass paste can be found in most larger grocery stores or Asian markets. If you cannot find it, you can substitute lemon zest, lemon balm, or lemon verbena - though the last two might not be strong enough to show up in the flavor profile. Lemon zest will add tang, but not the full flavor of actual lemon grass or lemongrass paste. If you use fresh or frozen lemongrass, make sure you remove the pieces before serving the stew as it is not intended to be eaten. The paste dissolves as it cooks.
I love serving this stew in a roasted squash half and scoop tender bits of the squash with each bite. However, you can serve it atop steamed rice if you don't have squash on hand or prefer not to roast it for this purpose. A quick sprinkle of freshly chopped cilantro makes everything a bit prettier and a little fresher. However you opt to serve it, enjoy this rich, aromatic stew from Vietnam!
Vietnamese Beef Stew
- 2 small squash, halved with seeds removed
- 1 (2-pound) boneless chuck roast, trimmed and cut into 1 ½-inch chunks
- 1 tablespoon lemongrass paste
- 3 tablespoons fish sauce, plus more to taste
- 2 teaspoons brown sugar
- 1 ½ teaspoons five-spice powder
- 2 tablespoons canola oil, divided
- 1 cup chopped yellow onion
- 3 tablespoons minced peeled fresh ginger
- 1 tablespoon finely chopped garlic
- 1 (15 oz.) can fire-roasted diced tomatoes
- ½ teaspoon fine sea salt, plus more to taste
- 3 cups water
- 1 pound carrots, peeled and cut into 1-inch pieces
- ¼ cup coarsely chopped fresh cilantro
Preheat the oven to 425°F. Place the halved and seeded squash halves on a baking sheet and roast for 20-30 minutes or until soft enough to be pierced by a fork, but still firm enough to hold their shape. Remove the baking sheet from the oven and cool slightly.
While the squash roasts, toss together the beef roast pieces, lemongrass paste, fish sauce, brown sugar, and five-spice in a large bowl. Allow the beef to marinate at room temperature for 30 minutes.
Heat your Instant Pot on the sauté setting until hot; add 1 tablespoon of canola oil. Remove the beef from the marinade and brown it in the Instant Pot in batches, reserving the marinade. Place the browned meat in a bowl and keep warm.
Add the onion, ginger, garlic, and the remaining 1 tablespoon of canola oil; cook, stirring often, until fragrant, 3 to 4 minutes. Stir in the tomatoes and salt. Bring the mixture to a simmer; cover and cook, stirring occasionally, until mixture reduces and thickens slightly, 12 to 14 minutes.
Return the beef and accumulated juices in the bowl to the Instant Pot; stir in the reserved beef marinade and the carrots. Place the lid on the Instant Pot - make sure the lid is set to the sealing position. Set the Instant Pot to cook the stew at high pressure for 40 minutes. When the Instant Pot's timer sounds, allow the appliance to release naturally for 10 minutes before releasing any remaining pressure.
Taste the stew; if needed, add more fish sauce or salt to intensify flavor, or add a few splashes of water to lighten flavors. If you want the stew thicker, use the sauté setting to reduce the liquid or thicken the stew with a water and cornstarch slurry. Divide the stew among the roasted squash halves; sprinkle with cilantro.
- Yields: 4 servings plus enough for a lunch or two later
- Preparation Time: 90 minutes