25/06/2015
Hi guys, i have another great healthy recipe for you to try inspired by Cian's travels.
Hearty Vietnamese Beef Stew:
I’ve made this quite a few times and originally got the recipe from paleo leap but tweaked it a bit to suit my own needs, so it is a really versatile recipe that you can add or omit ingredients. It does require nearly 2 hours cooking time but once the prep is done it all goes into one pot and you can leave it simmer away while you do something else. It is definitely worth the wait though as the end result is a delicious, spicy and comforting stew full of protein, some fats and if served with rice (I usually have wholegrain rice) then your macronutrients are looked after. The recipe also provides a healthy dose of vitamin C and prebiotics. Hope you enjoy!
Ingredients:
-600g diced beef
-150g mushrooms
-2 red peppers
-4 carrots
-3 shallots (finely chopped)
-3 bird eye chilis (finely chopped)
-1 tin chopped tomatoes
-2 lemongrass stalks (finely chopped)
-3cloves garlic (finely chopped)
-1 tbsp. honey
-1 tbsp. tomato puree
-500ml beef stock
-1 star anise
-1 tbsp. 5 spice
-2 tbsp. soy sauce
-1 tbsp. coconut oil
Instructions:
Marinade the beef with the soy sauce, lemongrass, garlic and honey. Give it a good stir then cover and leave for at least an hour (overnight is even tastier).
Melt the coconut oil in a large pot, on a high heat brown the beef, reduce to a medium heat and add the shallots and chilies and cook for a further 3 minutes. Add the rest of the ingredients stir and reduce heat again to a low setting. Leave it simmer for 1hr 45mins. This recipe will feed 4 hungry mouths, it can be doubled and keeps well in the freezer.
Pierse.