Vietnamese Spicy Beef Stew (Bo Ham Gia Vi)

         Yield: 1 Servings
Categories: Beef, Vietnamese

2 lb Stew beef; 1" cubes 2 tb Lemon grass; finely chopped 2 tb Ginger; minced 2 tb Fish sauce 2 ts Sugar 2 ts Vietnamese curry powder 1 ts Chili paste Peanut oil 1/2 c Onion; chopped 2 tb Garlic; minced 5 c Water 1/2 c Tomato paste 1 Stick cinnamon 4 Star anise 1 c Carrots; large dice 1 c Potatoes; large dice 1 c Daikon; large dice 1. Mix the beef, lemon grass, ginger, fish sauce, sugar, curry powder and chili paste in a bowl. Set aside for one hour. 2. Heat wok. Add peanut oil and beef with marinade, stir fry 2 minutes until beef loses its pink color. Remove to a bowl. 3. Heat wok. Add peanut oil, onion and garlic. Stir fry 1 minute until fragrant. 4. Add tomato paste and stir fry 2 minutes. 5. Add beef and marinade, water, cinnamon and star anise. 6. Bring to a boil, reduce heat and simmer for 1-1/2 to 2 hours, until beef is tender. 7. Add carrots, potatoes and daikon, cook until tender. Remove cinnamon stick and star anise before serving.