- Main
- Beef
- Vietnamese
- One pot
- Make-ahead
- Pressure cooker
- Adventurous
Good for, as AI judged the whole recipe.
Ingredients
For the beef
- 2 1/2 lb
beef chuck, trimmed and cut into 1 1/2-inch cubes
- 2
lemongrass stalks, tough outer layers removed; bottom 4 inches minced, tops bruised and reserved
- 4 cloves
garlic, minced
- 1 tbsp
fresh ginger, grated
- 3 tbsp
fish sauce
- 1 tbsp
light brown sugar, packed
- 1 tsp
five-spice powder
- 1 tsp
black pepper, freshly ground
For the stew
- 3 tbsp
neutral oil, such as canola
- 1 tbsp
annatto seeds
- 1
yellow onion, cut into 1-inch wedges
- 3 tbsp
tomato paste
- 2
whole star anise
- 1
cinnamon stick
- 1
bay leaf
- 2 cups
low-sodium beef broth
- 1 cup
coconut water or water
- 1 lb
carrots, peeled and cut into 1 1/2-inch chunks
salt, to taste
To finish
- 1 cup
Thai basil leaves, loosely packed
- 1
baguette, torn into chunks
- 1
lime, cut into wedges (optional)
- Dairy-free
Contains wheat (baguette) and fish (fish sauce).
Not checked: annatto seeds, coconut water or water.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
In a large bowl, toss the beef with the minced lemongrass, garlic, ginger, fish sauce, brown sugar, five-spice powder and black pepper until every piece is coated. Let it sit at room temperature while you prep the vegetables, or cover and refrigerate up to overnight.
20 min, hands-off
- 2 1/2 lb beef chuck
- 2 lemongrass stalks
- 4 cloves garlic
- 1 tbsp fresh ginger
- 3 tbsp fish sauce
- 1 tbsp light brown sugar
- 1 tsp five-spice powder
- 1 tsp black pepper
- Step 2
Make the annatto oil: set the pressure cooker to sauté (or use a stovetop pressure cooker over medium heat) and warm the oil with the annatto seeds for 1 to 2 minutes, just until the oil turns deep orange. Do not let the seeds darken or smoke. Scoop out and discard the seeds with a slotted spoon.
3 min
- 3 tbsp neutral oil, such as canola
- 1 tbsp annatto seeds
- Step 3
Working in two batches so the pot isn't crowded, lift the beef out of the marinade (save any marinade left in the bowl) and brown it in the annatto oil, about 4 minutes per batch, turning once or twice. Transfer each batch to a plate.
10 min
- Step 4
Add the onion wedges to the pot and cook 2 minutes, then stir in the tomato paste and cook 1 to 2 minutes more, until it darkens slightly and smells sweet.
4 min
- 1 yellow onion
- 3 tbsp tomato paste
- Step 5
Return the beef and any reserved marinade to the pot. Add the bruised lemongrass tops, star anise, cinnamon stick, bay leaf, beef broth and coconut water. Scrape the bottom of the pot clean with a wooden spoon so nothing sticks.
3 min
- 2 whole star anise
- 1 cinnamon stick
- 1 bay leaf
- 2 cups low-sodium beef broth
- 1 cup coconut water or water
- Step 6
Lock the lid and cook at high pressure for 30 minutes, then let the pressure release naturally for 10 minutes before venting any remaining steam.
40 min, hands-off
- Step 7
Open the lid, add the carrots, and cook at high pressure for 4 more minutes. Quick-release the pressure. The beef should be spoon-tender and the carrots soft but still holding their shape.
12 min
- 1 lb carrots
- Step 8
Fish out and discard the lemongrass tops, star anise, cinnamon stick and bay leaf. Skim off any fat from the surface. If you'd like a thicker broth, simmer uncovered on sauté for 5 to 10 minutes. Taste and season with salt, or a splash more fish sauce.
8 min
- salt
- Step 9
Ladle into bowls, scatter generously with Thai basil leaves, and serve with torn baguette for dunking and lime wedges on the side.
- 1 cup Thai basil leaves
- 1 baguette
- 1 lime
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026