michelle picker cooks

A wonderful combination of spices elevate the humble beef stew to another level.

Brown 1 kilo (2 lbs) of diced beef in batches in some vegetable oil and set aside. In the same pot, fry 3 cloves of garlic for a few minutes then add 2 tablespoons of tomato paste and continue to cook for a few minutes. Return the beef to the pot with a cinnamon stick, 3 whole star anise, 2 teaspoons of five spice, 2-3 finely chopped stalks of lemongrass, some finely diced ginger (about as much as the garlic), 2 cups of beef stock, 2 tablespoons of fish sauce and 1½ tablespoons of sugar. Cover and simmer on low heat for 1½-2 hours until the beef is nearly tender. Now add 2 sliced carrots and 8 small brown shallots and cook uncovered until the vegatables are tender. Serve with rice and a platter of fresh cucumber, bean sprouts and herbs.