BEEF STEW WITH BREAD RECIPES

Steps:

• In a large dutch oven or heavy-bottomed pot over medium heat, heat oil. Add beef and cook until seared on all sides, 10 minutes, working in batches if necessary. Transfer beef to a plate.  In the same pot, cook onion, carrots, and celery until soft, 5 minutes. Season with salt and pepper. Add garlic and tomato paste and cook until garlic is fragrant and tomato paste has darkened, 2 minutes.  Add beef back to dutch oven then add broth, wine, Worcestershire sauce, thyme, and bay leaves.  Bring to a boil then reduce heat to a simmer. Season with salt and pepper. Cover and let simmer until beef is tender, 30 to 45 minutes. Add potatoes and simmer, covered, until potatoes are tender, 15 minutes.  Remove bay leaves. Stir in peas and cook until warmed through, 2 minutes. Season stew to taste with salt and pepper, then ladle into serving bowls and garish with parsley. 

Steps:

• Mix lemongrass, fish sauce, 5-spice powder, ginger, brown sugar and bay leaf, marinate the beef for 30 minutes.
• Over high heat, heat oil in a heavy-bottemed 5-quart pot, sear the beef quickly then remove, reserve lemongrass and bay leaf for later use.
• Reduce heat to medium, cook onions till translucent (5 minutes), then add tomato and cook with lid on for another 12-15 minutes.
• If sauce is too thick, add a bit of water.
• Add back the beef, lemongrass, bay leaf and star anise, cook uncovered for 5 minutes then add water.
• Bring pot to a boil, then reduce heat to simmer for 1 hour and 15 minutes.
• Add carrots and simmer for another 45 minutes until beef and carrots are tender.
• Remove bay leaf, lemongrass and star anise before serving with cilantro and Thai basil.
• Taste great with steam rice or French bread.