Georgina’s Vietnamese beef, maple and coconut stew


Beef / Mains

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Ingredients

For the stew:

  • 4 garlic cloves
  • 3 red onions
  • Vegetable oil
  • 2 sticks of lemongrass
  • 4 star anise
  • 1kg beef shin
  • 1-2 tsp dried chilli flakes
  • 2 tsp ground cinnamon
  • 1 tsp turmeric
  • Sea salt and freshly ground black pepper
  • 2 tbsp tomato purée
  • 400ml beef stock
  • 400ml coconut milk
  • 2 ripe tomatoes
  • 2 tbsp fish sauce
  • 3 tbsp pure Canadian maple syrup

To serve:

  • 1/2 bunch fresh mint
  • 1/2 bunch fresh basil
  • 2 limes
  • Steamed rice

Method

  1. Preheat your oven to 150C. Peel and finely slice the garlic and peel the onions and slice into thin wedges.
  2. Place a large casserole pot or saucepan on a medium low heat and add the garlic and onions with a couple of tablespoons of vegetable oil.
  3. Crush the lemongrass a little in a pestle and mortar and add along with the star anise. Fry for 5 minutes.
  4. Cut the beef into 3-4cm chunks, removing any large bits of fat or sinew and toss with the chilli flakes, cinnamon, turmeric and a good pinch of salt and pepper until well coated, then add to the pan and fry for 5 mins until browned.
  5. Stir in the tomato purée, then pour in the stock and coconut milk. Chop the tomatoes and add to the pan, along with the fish sauce and the maple syrup. Bring to the boil, cover with the lid and place in the oven to cook for 2 hours or until the beef is tender.
  6. Turn your oven up to 180C, remove the lid and cook for a further 30 minutes, until rich and creamy.
  7. Serve the beef over hot steamed rice and garnish with freshly torn basil, mint and lime wedges for squeezing over.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

Recipes by Georgina Hayden

Author, columnist and food stylist

Beef Recipes

Mains Recipes

More about Maple

The colour and flavour of maple syrup changes in subtle ways during the seasonal harvest.

At the start of the sugaring season, the syrup is generally clear, with a light, sweet taste. It becomes darker with a caramelised flavour as the season progresses throughout the spring.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter doesn't contain any butter, or dairy products.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree – that’s all.

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