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Prep Time: 45 Minutes Cook Time: 120 Minutes |
Ready In: 165 Minutes Servings: 6 |
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This is a very substantial beef stew from an asian recipe. The ingredients in this beef broth have a depth of flavor that satisfys even someone with a strictly western palate. I used cellophane noodles added to the finished product but would suggest if using this type to use sparingly. You can also use linguine. I discovered this recipe in Jennifer Brennan's cookbook The Cuisines of Asia . Ingredients:
1 3/4 tablespoons vegetable oil |
2 lbs stewing beef, cut into 1 inch cubes |
1 inch piece gingerroot, peeled, cut into paper thin slices |
2 lemons, zest of |
4 shallots, peeled and chopped or 1 large onion |
2 garlic cloves, minced |
1/2 teaspoon salt |
1/4 teaspoon fresh ground pepper |
1 teaspoon granulated sugar |
8 cups cold water |
1 cinnamon stick |
2 bay leaves |
2 teaspoons tomato paste |
2 tablespoons fish sauce |
5 -6 ounces bamboo shoots |
1 medium carrot, roll cut into 6 pieces |
Directions:
1. Brown meat in oil in soup kettle in 2 batches by browning 1/2 slightly, remove and brown remainder.
2. Introduce first batch back in and add ginger, lemon peel, shallots, and garlic stirring after each addition. Continue to stir for 1 minute and season with salt, pepper and sugar.
3. Stir again and add water, cinnamon stick, bay leaves, fish sauce and tomato paste. Stir to blend the ingredients and cover pot. Bring to boil, then reduce the heat to low and let the stew simmer for 2 hours or until meat is tender.
4. Remove the lid and add bamboo shoots and carrot. Increase the heat to medium and let the stew cook, uncovered, until the vegetables are tender, about 10 minutes, depending on the vegetables. Remove the bay leaves and cinnamon stick.
5. Add noodles to the stew if using cellophane noodles. Amount according to preference.
6. If using linguine it is suggested stew is poured over noodles in serving bowls. Rice sticks of course on top of stew.
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