Kevin's Vietnamese Beef & Carrot Slow Cooker Stew
By Kevin Dundon
Did you know Slow Cookers use the same energy as a standard lightbulb!
10 people
480 minutes
10 minutes
Ingredients
- 4 - Carrots (chopped into pieces)
- 1 - Chillis (chopped)
- 1 tbsp Chinese 5 Spice
- 1 tin Chopped Tomatoes
- 4 tbsp Coriander (leaves, chopped)
- 1 tbsp Fish Sauce
- 4 cloves Garlic (chopped)
- 1 tbsp Ginger (grated)
- 1 - Lemongrass Stalk (broken into pieces)
- 2 tbsp Oyster Sauce
- 6 - Shallot (halved, or 3 chopped onions)
- 3 tbsp Soy Sauce
- 800 g SuperValu Stewing Beef
- 1 - Thai Lime Leaf (optional)
- 3 tbsp Tomato Puree
- 1 tbsp Turmeric
- 100 ml Water (or beef stock)
To Serve:
-
1
-
Rice
Method
- Heat a large sauté pan, add a drizzle of oil and add the beef.
- Sear for 2-3 minutes until fully coloured. Remove from the heat and transfer to the slow cooker bowl.
- Add in the fish sauce, oyster sauce, soy sauce, chilli, ginger, lemongrass, five spices, turmeric, Thai lime leaf, tomato pureé, garlic cloves, shallots and carrots. Pour in the chopped tomatoes and water/beef stock.
- Stir the mixture to coat the meat with the spices. Cover with a lid and set the slow cooker on low. Cook for 6-8 hours until the vegetables are cooked through and the meat is tender.
- Check the seasoning and add some water if it is reduced too much for your liking.
- Serve warm with plenty of fresh herbs and some boiled rice.
- Store second portion in the fridge for up to 2 days or freeze for up to 2 months and eat later! Make sure to defrost overnight in the fridge and reheat until piping hot before serving.
