Hearty and Flavorful
A rather tedious recipe converted to be a low effort task.
Cookware & Appliances Needed
- 10 quart slow cooker
- 8 inch pan
- Stove top or hot plate
- Large disposable tea bag x 2
Ingredients
- Beef stew meat – 4 lbs
- Carrots – 550 grams
- Idaho yellow potatoes – 625 grams
- Fennel seeds – 1 TSP
- Cloves – 3 whole
- Star anise – 1 whole
- Cinnamon stick – 1 whole
- Lemon grass – 3 stalks
- Yellow onion – 1 whole
- Shallot – 1 whole
- Ginger – 1 slice
- Beef broth – 32 ounces
- Water – 2.5 cups
- Ground paprika – 2 TSP
- Fried chili oil – 1/2 TSP
- Beef bouillon – 1.5 TSP
Instructions
PREP
- Wash and dry all herbs, vegetable, and meat.
- Remove the tough outer layer and bulb of the lemongrass. Then cut in half and bruise the lemongrass by creating small indentations with a knife.
- Peel the outer layer of the shallot. Cut the bottom and top portions but leave whole.
- Peel the outer layer of the onion. Cut the bottom and top portions but leave whole.
- Place onion, shallot, and lemongrass in a large disposable tea bag.
- In a 8 inch pan, over low heat, toast the fennel seeds, cloves, star anise, and cinnamon stick. Once fragrant, turn off heat and transfer to a large disposable tea bag.
- Peel and cut the potatoes into cubes.
- Peel and slice the carrots into 1/4 thick sections.
LET’S COOK
- In a 10 quart slow cooker, add the beef stew meat, large disposable tea bags that contain lemongrass, shallot, onion, fennel seeds, cloves, star anise, and cinnamon stick, carrots, and potatoes.
- Add beef broth, water, fried chili oil, paprika, and beef bouillon.
- Slow cook on low for 6-8 hours.
- Best served with a French baguette or vermicelli noodles. Garnish with cilantro.
- Enjoy!
