Vietnamese Pumpkin and Beef Stew

August 05, 2015 • Posted in: Vietnamese, Stew, slow-cooked, Beef, Pumpkin

I know that this sounds weird. Really, I do. And banana shallots aren't as rare as you might think: we found them pretty readily - they're also called echalions. Give it a shot.



  • 900g gravy beef, cut into cubes
  • 2 tbsp plain flour
  • 1 tsp Chinese five spice powder
  • 1 tsp ground pepper
  • 2 lemongrass stalks, finely chopped
  • 3 large garlic cloves, minced
  • 2 tbsp soy sauce
  • 1 tbsp palm sugar (or dark brown sugar)


  • 4 banana shallots, peeled and roughly chopped
  • 2 green chillies, finely chopped
  • 4 large tomatoes, chopped
  • 2 tbsp tomato paste
  • 4 carrots, chopped
  • 1 cinnamon stick
  • 2 star anise
  • 2 kaffir lime leaves
  • 625ml | 2 1/2 cups hot beef stock
  • 450g butternut pumpkin, peeled and cubed
  • 2 tbsp vegetable oil
  • Basil leaves, chopped to garnish


  1. Combine the beef, flour, spice, pepper, lemongrass, garlic, soy sauce and sugar in a bowl and mix well. Leave to marinate for an hour.
  2. Preheat the oven to 160C (325F) and have all your vegetables prepared.
  3. Put the oil in the casserole and heat over medium high heat. Once the oil is hot, lower the temperature to medium-low and brown the beef cubes.
  4. Add the shallots and chillies and fry for a couple of minutes.
  5. Add the tomatoes, tomato paste, carrots, cinnamon stick, star anise, kaffir lime leaves and stock and bring slowly to a rolling simmer.
  6. Cover the casserole and transfer to the oven. Cook for an hour then add the butternut squash (be careful the pot will be very hot) and give the stew a stir.
  7. Return to the oven and cook for a further 45 minutes to 1 hour until meat is very tender.
  8. Add some chopped basil leaves, check the seasoning and serve with crusty bread.
Preparation time: 1 hour 20 minutes
Cooking time: 2 hours
Serves: 6

© 2017  •  Built with Craft