Vietnamese · Dinner
Beef Stew Soup (Gluten-Free)
A Vietnamese-inspired beef stew soup simmers bone-in beef shank with star anise, cinnamon, ginger and fish sauce until the meat turns tender and the broth deepens. Rice noodles, carrots and daikon absorb the spiced broth, finished with scallion, cilantro and lime. Fully gluten-free, using fish sauce instead of soy.
$5
20 minsPrep
110 minsCook
130 minsTotal
MediumLevel
Nutrition per serving
612Calories
42.3gProtein
26.8gFat
52.1gCarbs
10.2gSugar
4.9gFiber
1980mgSodium
128mgChol
8.9gSat Fat
1180mgPotassium
95mgCalcium
5.4mgIron
3.1mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Cut the beef chuck into 2-inch chunks; peel and chunk the carrot, daikon and onion.
2
Sear
Heat oil in a heavy pot over medium-high heat and brown the beef on all sides, about 5 minutes, until deeply crusted.
3
Bloom
Add garlic, ginger and star anise, stirring over medium heat for 30 seconds until fragrant.
4
Deglaze and simmer
Stir in tomato paste and crushed tomato for 2 minutes, then pour in stock and fish sauce, add cinnamon and five-spice, bring to a boil, reduce to low, cover and simmer 90 minutes until beef is fork-tender; add carrot and daikon and simmer uncovered 20 more minutes.
5
Plate
Cook rice noodles in boiling water for 4 minutes, drain, place in a bowl, ladle beef, vegetables and broth over top, finish with scallion, cilantro and lime.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz451g, bone-in beef chuck, cut into 2-inch chunks
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp tomato paste
- 1 cup240ml canned crushed tomato
- 2 cup480ml beef stock
- 11 small carrot, cut into chunks
- 4 oz110g daikon, cut into chunks
- 11 small onion, cut into chunks
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 22 whole star anise pod
- 1 tsp1 tsp cinnamon-ground
- 1/2 tsp1/2 tsp Chinese five-spice
- 2 tbsp2 tbsp vegetable oil
- 1 tsp1 tsp salt
- 3 1/2 oz100g dried rice noodles
- 22 scallion
- 2 tbsp2 tbsp cilantro
- 22 lime wedge
