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