Vietnamese Beef and Carrot Slow Cooker StewVietnamese Beef and Carrot Slow Cooker Stew
Vietnamese Beef and Carrot Slow Cooker Stew
Vietnamese Beef and Carrot Slow Cooker Stew
Kevin Dundon
Kevin Dundon
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Recipe - Grange - Ryan's
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Vietnamese Beef and Carrot Slow Cooker Stew
Prep Time10 Minutes
Servings10
Cook Time420 Minutes
Ingredients
800g SuperValu stewing beef
1 tbsp fish sauce
2 tbsp oyster sauce
3 tbsp soy sauce
1 chilli, chopped
1 tbsp ginger, grated
1 lemongrass stalk, broken into pieces
1 tbsp Chinese five spice
1 tbsp turmeric
1 Thai lime leaf (optional)
4 cloves garlic, chopped
3 tbsp tomato pureé
6 shallots, halved, or 3 onions
4 carrots, chopped into pieces
1 tin chopped tomatoes
100ml water or beef stock
Boiled or steamed rice
4 tbsp coriander leaves, chopped
Directions

1. Heat a large sauté pan, add a drizzle of oil and add the beef.

2. Sear for 2-3 minutes until fully coloured. Remove from the heat and transfer to the slow cooker bowl.

3. Add in the fi sh sauce, oyster sauce, soy sauce, chilli, ginger, lemongrass, fi ve spices, turmeric, Thai lime leaf, tomato pureé, garlic cloves, shallots and carrots. Pour in the chopped tomatoes and water/beef stock.

4. 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.

5. Check the seasoning and add some water if it is reduced too much for your liking.

6. Serve warm with plenty of fresh herbs and some boiled rice.

7. 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.

10 minutes
Prep Time
420 minutes
Cook Time
10
Servings

Shop Ingredients

Makes 10 servings
800g SuperValu stewing beef
Not Available
1 tbsp fish sauce
Blue Dragon Fish Sauce (150 ml)
Blue Dragon Fish Sauce (150 ml)
€2.60€17.33/l
2 tbsp oyster sauce
Blue Dragon Oyster & Spring Onion Stir Fry Sauce (120 g)
Blue Dragon Oyster & Spring Onion Stir Fry Sauce (120 g)
€1.30€10.83/kg
3 tbsp soy sauce
SuperValu Dark Soy Sauce (150 ml)
SuperValu Dark Soy Sauce (150 ml)
€1.09€7.27/l
1 chilli, chopped
Savana Chilli Nuts (45 g)
Savana Chilli Nuts (45 g)
€1.00€22.22/kg
1 tbsp ginger, grated
SuperValu Loose Ginger  (1 kg)
SuperValu Loose Ginger (1 kg)
€4.59/kg€4.59/kg
1 lemongrass stalk, broken into pieces
SuperValu Lemongrass  (105 g)
SuperValu Lemongrass (105 g)
€2.25€21.43/kg
1 tbsp Chinese five spice
Schwartz Seasoning Chinese 5 Spice  (58 g)
Schwartz Seasoning Chinese 5 Spice (58 g)
€3.20€55.17/kg
1 tbsp turmeric
Funky Soul Ground Turmeric (37 g)
Funky Soul Ground Turmeric (37 g)
€0.89€24.05/kg
1 Thai lime leaf (optional)
Not Available
4 cloves garlic, chopped
SuperValu Garlic (3 Piece)
SuperValu Garlic (3 Piece)
€1.05€0.35 each
3 tbsp tomato pureé
Bunalun Organic Tomato Puree (130 g)
Bunalun Organic Tomato Puree (130 g)
Best Value
€1.75€13.46/kg
6 shallots, halved, or 3 onions
Signature Tastes Banana Shallots (350 g)
Signature Tastes Banana Shallots (350 g)
€1.49€4.26/kg
4 carrots, chopped into pieces
SuperValu Irish Grown Carrots (1 kg)
SuperValu Irish Grown Carrots (1 kg)
€1.25€1.25/kg
1 tin chopped tomatoes
SuperValu Chopped Tomatoes (400 g)
SuperValu Chopped Tomatoes (400 g)
€0.55€1.38/kg
100ml water or beef stock
Oxo Beef Stock Cubes 12 Pack (71 g)
Oxo Beef Stock Cubes 12 Pack (71 g)
€2.69€37.89/kg
Boiled or steamed rice
SuperValu Express Basmati Rice (250 g)
SuperValu Express Basmati Rice (250 g)
€0.65€2.60/kg
4 tbsp coriander leaves, chopped
Not Available

Directions

1. Heat a large sauté pan, add a drizzle of oil and add the beef.

2. Sear for 2-3 minutes until fully coloured. Remove from the heat and transfer to the slow cooker bowl.

3. Add in the fi sh sauce, oyster sauce, soy sauce, chilli, ginger, lemongrass, fi ve spices, turmeric, Thai lime leaf, tomato pureé, garlic cloves, shallots and carrots. Pour in the chopped tomatoes and water/beef stock.

4. 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.

5. Check the seasoning and add some water if it is reduced too much for your liking.

6. Serve warm with plenty of fresh herbs and some boiled rice.

7. 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.