Beef stew with star anise and lemongrass from Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors (page 141) by Andrea Nguyen

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • cindycooks44 on February 26, 2024

    Followed the recipe exactly as written using the Instant Pot. It was delicious! The meat was tender and so flavorful and the carrots were not mushy. We will be making this again!

  • kitchen_chick on July 10, 2023

    Great stew! I’ve made it as written with carrots, but this time I substituted parsnips for the carrots. Both versions are delicious though the parsnips needed less cooking time.

  • jenmacgregor18 on October 13, 2022

    This is really lovely. Great flavors. I omitted 5 Spice and added allspice, a pinch of cloves, ground fennel seed, &black pepper. My IP doesn't have a simmer function. So, I cooked the beef under pressure for 20 minutes. Natural release for 15 minutes. Then added the carrots and cooked them with the beef under pressure for 4 minutes. I added 2 teaspoons of cornstarch to thicken the broth a little. I would go 2 minutes under pressure for the carrots. They weren't mushy, but I prefer a bit of a bite to them.

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