Batch Cooking
Made Easy
Vietnamese Beef & Carrot Slow Cooker Stew
Serves: 10 | Prep: 10 mins | Cook: 6-8 Hours
Ingredients:
800g SuperValu stewing beef
1 tbsp fish sauce
2 tbsp oyster sauce
3 tbsp soy sauce
1 chilli, chopped
1 tbsp ginger, grated
1 lemongrass stalk, broken into
pieces
1 tbsp Chinese five spice
1 tbsp turmeric
1 Thai lime leaf (optional)
4 cloves garlic, chopped
3 tbsp tomato puree
6 shallots, halved, or 3 onions
4 carrots, chopped into pieces
1 tin chopped tomatoes
100ml water or beef stock
To Serve:
Boiled or steamed rice
4 tbsp coriander leaves,
chopped
€3.99
SuperValu Fresh Irish Stewing
Beef 400g - €9.98/kg
STARTS FROM JANUARY 26TH
6
Method:
1. Heat a large sauté pan, add a drizzle of oil and
add the beef.
2. Sear for 2-3 minutes until fully coloured.
Remove from the heat and transfer to the slow
cooker bowl.
3. Add in the fish sauce, oyster sauce, soy sauce,
chilli, ginger, lemongrass, five spices, turmeric,
Thai lime leaf, tomato pureé, garlic cloves,
shallots and carrots. Pour in the chopped
tomatoes and water/beef stock.
Prices correct at time of print.
4. Stir the mixture to coat the meat with
the spices. Cover with a lid and set
the slow cooker on low. Cook for 6-8
hours until the vegetables are cooked
through and the meat is tender.
5. Check the seasoning and add some
water if it is reduced too much for
your liking.
6. Serve warm with plenty of fresh
herbs and some boiled rice.
7.
Store second portion in the fridge
for up to 2 days or freeze for up to
2 months and eat later! Make sure to
defrost overnight in the fridge and reheat
until piping hot before serving.
Stewing
Beef
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