Vietnamese Aromatic And Spicy Beef Stew

by Diane Pepin
2 Tbsp VE 3 Onion dip
6 Tbsp Yellow bean sauce
Garlic cloves, peeled and crushed
1 Tsp Chipotle Chilli
12 Shallots, peeled
4 VE Star Anise – whole
1 Stick lemon grass, OR 3 X 1" strip lemon rind
1 stick VE cinnamon
1/2 tsp VE Whole Pink peppercorns
7 Tbsp Vegetable oil
2 Tbsp Sugar
3 lb Stewing beef, cut in 1" cubes

1. Peel and finely mince garlic.
2. Peel shallots and leave whole.
3. Cut lemon grass into 2" sections, after discarding the strawlike top. Crush each section.
4. Put 3 tablespoons of oil into a non-stick frying pan and set on a medium- high heat. When hot, add 3 onion dip, garlic and whole shallots and fry for 2 mins.
5. Add lemon grass, but not the lemon rind if you are using it as a substitute. Continue to fry until onion is lightly browned.
6. Turn off heat and remove the shallots from pan and set aside.
7. Put the remaining 4 tablespoons of oil in a large, preferably non-stick pan and set over a high heat. When hot, add enough beef cubes to form a single layer in the pan. Brown the cubes and remove, replacing with more beef until they are all brown. Return all browned beef to pan and add 1.75 pints water as well as the onion, garlic and lemon grass mixture.
8. Add yellow bean sauce, chipotle chilli powder, star anise, cinnamon, peppercorns and sugar. Bring to the boil then cover, lower heat and simmer gently for 1.25 hours.
9. Add the reserved shallots and the lemon rind (if you are using it), cover again and simmer for 15 mins.
10. Remove the lid, raise the heat to medium and cook for a further 15-20 mins or until the sauce has thickened a little and the meat is tender.
11. Spoon the fat off the top before serving with either rice or crusty french bread.