With the weather cooling off, I was in the mood for a beef stew. While Viet Nam has its own version of beef stew, called Bo Kho, I was in the mood for a Western stew. A while back I made Chef Ellie Krieger's Sweet and Sour Brisket, and it was delish. I also remember the braising liquid being just as yummy. Anyone who knows me knows Chef Ellie Krieger is my go to chef for recipes - hers are healthy without sacrificing flavor. I adapted her recipe for sweet and sour brisket to make my stew, and it was surprisingly met with enthusiasm by hubby. So without further ado, here you go!
Special Equipment: Dutch Oven
Ingredients
2 lb beef flank, cut into 4 equal parts
1 medium onion, cut in half, then sliced into half moons
5 cloves garlic, minced
3 tbsp fish sauce
1 - 6 oz can of tomato paste
3 cups of shrimp stock
3 tbsp firmly packed brown sugar
1/3 cup cider vinegar
1/3 cup raisins
5 black peppercorns
2 allspice berries
1 lb of potatoes, peeled and quartered
Directions
1. Salt the beef flank. In a Dutch oven, heat 2 tbsp of vegetable oil and sear the flank until brown. Transfer the flank to a plate to let rest.
2. Add another tablespoon of vegetable oil and sweat the onions. Add the garlic and cook for a minute. Add 1 tbsp of fish sauce. Stir.
3. Add the 6 oz can of tomato paste, shrimp stock, brown sugar, vinegar, raisins, peppercorns, the remaining 2 tbsp of fish sauce, and allspice berries. Stir to combine and allow the stew to heat up to boil.
4. While stew comes to a boil, slice up the beef flank into one inch cubes. Add to the stew along with any juices that have accumulated.
5. Add the potatoes.
6. Once the stew comes to a boil, reduce to simmer. Cover the pot and let cook for an hour and a half.
Bon appetit!
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