Vietnamese Stew
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Ingredients
- 2 Tbsp olive oil or ghee
- 1 to 1-½ pounds of stew meat, or other tough cut of beef, cut into cubes
- ⅓ cup tapioca flour or starch
- 2 to 3 heads of baby bok choy or 1 head of bok choy or napa cabbage
- 2 cups of fresh bean sprouts
- ½ to 1 lb mushrooms like shiitake or oysters, even button or small bella, sliced
- 1 to 2 jalapenos, sliced
- 1 bunch of green onions, sliced
- 1 cup fresh cilantro, chopped
- Fresh limes
- Sriracha
- Jasmine rice or rice noodles
Garnish Options
Directions
Heat 2 Tbsp of olive oil or ghee in a Dutch Oven, or other large pot or deep pan, on medium-high heat. Toss the stew meat in tapioca flour or starch. Once oil or ghee is hot, add the meat to the pot and sear on all sides.
Once seared, add 1 jar of FOND’s Five Spice & Pear beef bone broth and scrape the browned bits from the bottom of the pan. Reduce heat, cover, and simmer for 1- ½ hours.
- Prepare the vegetables and cook the rice or rice noodles.
- After 1-½ hours of cooking the meat, add the jalapenos and mushrooms, cover, and cook for an additional 15 minutes. Add the greens and sprouts, cover, and cook until tender.
- Serve over rice or rice noodles and top with sliced green onions, fresh cilantro, fresh lime juice and Sriracha if desired.
For added benefits and flavor cook your rice or rice noodles in FOND’s Five Spice & Pear beef bone broth.
