Monday, November 14, 2011

Beef Stew With Tomato And Thai Herbs By Roblar Winery

BEEF STEW WITH TOMATO, STAR ANISE, LEMONGRASS AND THAI BASIL

Recipes
WRITTEN BY ANDREA NGUYEN
TUESDAY, 23 SEPTEMBER 2008 19:22

Serves 4 to 6 as a main course

2 1/3 pounds boneless beef chuck, well trimmed (about 2 pounds after trimming) and cut into 1 1/2-inch chunks
1 bay leaf
3 tablespoons canola or other nuetral oil
1 1/2 teaspoons brown sugar
1 hefty stalk lemongrass, loose leaves discarded, cut into 3-inch lengths, and bruised with the broad side of a cleaver or chef’s knife
1 yellow onion, finely chopped
2 cups peeled, seeded, and chopped fresh tomato or 1 can (14 oz.) crushed tomato Generous 1/2 teaspoon salt
2 stars anise (16 robust points total)
3 tablespoons fish sauce
3 cups water
1 1/2 teaspoons Chinese five-spice powder
1 pound carrots, peeled and cut into 1-inch chunks
2 1/2 tablespoons peeled and minced ginger
1/4 cup chopped fresh Vietnamese coriander or Thai basil leaves

Source: http://www.roblarwinery.com/roblar-food/62-beef-stew-with-tomato-star-anise-lemongrass-and-thai-basil.html

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