Is there anything a good tomato broth can’t do? It’s great in classic Italian-seasoned recipes, but it works just as well with this Vietnamese take on a comfort-food staple featuring spicy seasonings and savory bites of beef and squash. Marinating the beef in spices and coconut aminos before it hits the stew pan lets the flavor sink all the way in, and the savory-sweet flavor of carrots and butternut squash makes it hearty and filling.

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VIETNAMESE BEEF STEW
Ingredients
 2 lbs. beef shin, cut into cubes
 4 banana shallots, peeled and roughly chopped
 2 green chilies, finely chopped
 4 large tomatoes, chopped
 1 lb butternut squash, peeled and cubed
 4 carrots, peeled and chopped
 2 tbsp. tomato paste
 1 cinnamon stick
 1 star anise
Vietnamese-style Marinade
 1 tsp. Chinese five spice powder
 1 tsp. ground pepper
 2 lemongrass stalks, finely chopped
 3 large garlic cloves, minced
 2 tbsp. coconut aminos
 1 tbsp. raw honey (optional)Preparation
 Combine all the ingredients for the marinade in a marinating pot, add the beef, and stir until
everything is well coated.
 Marinate for an hour or more.
 Preheat the oven to 325 F.
 Melt some cooking fat in an oven-safe casserole placed over a medium-high heat.
 Brown all the beef cubes.
 Lower the heat to medium, add the shallots and chilies, and cook for 2 to 3 minutes.
 Add the tomatoes, tomato paste, carrots, cinnamon stick, star anise, and beef stock.
SERVES: 4
PREP: 20 min.
COOK: 10 min.