Vietnamese Short Rib Stew

White bowl of stew with a spoon in it on a white background with whole star anise pods and limes.There are many variations of Vietnamese beef stew, but what they all have in common are intensely aromatic herbs and spices. Star anise, cinnamon, lemongrass, cilantro, mint, basil—these ingredients turn beef stew into a vibrant meal, rather than a bland bowl of meat and veggies.

They don’t just smell good, though. There’s a reason herbs and spices have a top spot in the Primal Blueprint food pyramid. Herbs and spices are full of antioxidants and other phytochemicals that confer various health benefits. And of course, they taste amazing.

Ginger, garlic, fish sauce, and coconut aminos add even more flavor and aroma. Throw in some gelatin-rich short ribs, and this stew is about as nourishing as a meal can get. When this stew is simmering on your stove, even your neighbors across the street are going to smell it cooking. And they’re going to be jealous.

Vietnamese Short Rib Stew Recipe

Servings: 4 to 6

Time in the Kitchen: 30 minutes, plus 2 to 3 hours to simmer

Ingredients

spices

  • 2 pounds (900 g) bone-in beef short ribs, trimmed of excess fat (or substitute beef stew meat)
  • 1 tablespoon (15 ml) lard or avocado oil
  • 1 yellow onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 3 tablespoons (45 ml) tomato paste
  • 4 cups (950 ml) beef stock (or enough to just cover the short ribs)
  • 2 tablespoons (30 ml) coconut aminos
  • 2 tablespoons (30 ml) fish sauce
  • 3 3-inch (7.5 cm) pieces of lemongrass, smashed with the flat side of a knife or a meat tenderizer
  • 2 star anise pods
  • 1 cinnamon stick
  • 1-inch (2.5 cm) piece fresh ginger, peeled and grated
  • 2 carrots, peeled and cut into 1-inch (2.5 cm) pieces
  • 1 daikon radish, peeled and cut into 1-inch (2.5 cm) pieces

Optional garnishes:

  • Fresh Thai basil
  • Fresh cilantro
  • Fresh mint
  • Hot chilis
  • Lime wedges

Instructions

Season the meat on all sides with salt and pepper.

Heat the lard or avocado oil in a wide Dutch oven or other large pot over medium-high heat. Add the short ribs in small batches and brown them on all sides. Transfer to a plate.

Decrease heat to medium and add the onion. Cook until soft and brown, about 8 minutes. Add garlic and tomato paste. Cook for 1 minute, stirring constantly.

Add beef stock, coconut aminos, fish sauce, lemongrass, star anise, cinnamon, and ginger. Stir, then return the short ribs and any juice that has collected on the plate to the pot. Bring to a low boil, then reduce to a simmer.

Place a lid on the pot and simmer for 2 to 3 hours or until meat is so tender that it easily falls from the bone. In the last 20 minutes of cooking, add the carrot and daikon radish to the pot.

Garnish the stew as desired with the optional ingredients to add even more flavor to the finished dish. The stew can be eaten immediately, but it also reheats really well over the next few days. Enjoy!

stew 2

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White bowl of stew with a spoon in it on a white background with whole star anise pods and limes.

Vietnamese Short Rib Stew


  • Author: Mark's Daily Apple
  • Total Time: About 3 hours, mostly inactive
  • Yield: 4 servings 1x

Description

Enjoy this Vietnamese beef stew made with aromatic herbs and spices. You’ll never look at beef stew the same way again.


Ingredients

Scale

2 pounds (900 g) bone-in beef short ribs, trimmed of excess fat (or substitute beef stew meat)

1 tablespoon (15 ml) lard or avocado oil

1 yellow onion, finely chopped

4 garlic cloves, finely chopped

3 tablespoons (45 ml) tomato paste

4 cups (950 ml) beef stock (or enough to just cover the short ribs)

2 tablespoons (30 ml) coconut aminos

2 tablespoons (30 ml) fish sauce

3 3-inch (7.5 cm) pieces of lemongrass, smashed with the flat side of a knife or a meat tenderizer

2 star anise pods

1 cinnamon stick

1-inch (2.5 cm) piece fresh ginger, peeled and grated

2 carrots, peeled and cut into 1-inch (2.5 cm) pieces

1 daikon radish, peeled and cut into 1-inch (2.5 cm) pieces

Optional garnishes:

Fresh Thai basil

Fresh cilantro

Fresh mint

Hot chilis

Lime wedges


Instructions

Season the meat on all sides with salt and pepper.

Heat the lard or avocado oil in a wide Dutch oven or other large pot over medium-high heat. Add the short ribs in small batches and brown them on all sides. Transfer to a plate.

Decrease heat to medium and add the onion. Cook until soft and brown, about 8 minutes. Add garlic and tomato paste. Cook for 1 minute, stirring constantly.

Add beef stock, coconut aminos, fish sauce, lemongrass, star anise, cinnamon, and ginger. Stir, then return the short ribs and any juice that has collected on the plate to the pot. Bring to a low boil, then reduce to a simmer.

Place a lid on the pot and simmer for 2 to 3 hours or until meat is so tender that it easily falls from the bone. In the last 20 minutes of cooking, add the carrot and daikon radish to the pot.

Garnish the stew as desired with the optional ingredients to add even more flavor to the finished dish. The stew can be eaten immediately, but it also reheats really well over the next few days. Enjoy!

Notes

Nutritional information calculated using 6 ounces of meat per serving. Exact values depend on how much meat and fat are on your short ribs.

  • Prep Time: 30 minutes
  • Cook Time: 2-3 hours

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 513
  • Fat: 36g
  • Carbohydrates: 13g
  • Fiber: 2g
  • Protein: 36g
  • Net Carbs: 10g

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