Vietti Beef Stew with Fish Sauce and Root Vegetables
A hearty beef stew featuring tender chuck roast simmered with carrots and potatoes in a savory broth enhanced with fish sauce for umami depth. The addition of fish sauce gives this comfort food classic an unexpected flavor boost, creating a rich and satisfying meal perfect for cold weather dining. This version balances traditional stew elements with a subtle Asian-inspired twist that the overall taste profile.
Ingredients
Instructions
- 1
Heat oil in a large pot over medium heat
- 2
Add beef and brown on all sides
- 3
Add chopped onion and minced garlic
- 4
Cook until onion is translucent
- 5
Pour in beef broth and water
- 6
Bring to a boil then reduce heat to low and simmer for 1 hour
- 7
Add carrots and potatoes
- 8
Simmer for another 30 minutes or until vegetables are tender
- 9
Stir in fish sauce, sugar, salt, and black pepper
- 10
Simmer for an additional 10 minutes
- 11
Serve hot
Tips
Brown the beef thoroughly on all sides to develop deeper flavor and better texture
Cut vegetables into uniform pieces for even cooking throughout the stew
Taste and adjust seasoning at the end as fish sauce can vary in saltiness
Good to Know
Refrigerate up to 3 days in covered container
Can be made 1-2 days ahead, flavors improve with time
Serve hot with crusty bread or over rice
Common Mistakes
Don't skip browning beef to avoid bland flavor
Cut vegetables uniform size to prevent uneven cooking
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use a slow cooker for this recipe?
Yes, brown beef first then transfer to slow cooker with remaining ingredients. Cook on low 6-8 hours or high 3-4 hours.
What can I substitute for fish sauce?
Use soy sauce or Worcestershire sauce in equal amounts, though the flavor will be different. Start with less and adjust to taste.
How long does this stew keep?
Refrigerate up to 3 days or freeze up to 3 months. Reheat gently on stovetop, adding liquid if needed.