Vietnamese-style beef stew


  • 1 kg beef for stewing
  • 6 garlic cloves
  • 2 shallots
  • 10 g fish sauce
  • 20 g oyster sauce
  • 30 g tomato paste
  • 5 g curry
  • 20 g of brown sugar
  • 1 cinnamon stick
  • 1 L of water
  • 2 anises
  • 1 lime
  • Wheat pasta as a side dish
  • 100 g sunflower oil
  • 50 g achiote paste


To make this beef stew recipe, we will first prepare the broth. Brown the shallots and garlic and add the fish sauce, oyster sauce, tomato paste, curry, brown sugar, cinnamon, anise and water.

Meanwhile, sear the salted and peppered meat in a frying pan over high heat. Cool and set aside.

Then, in a vacuum bag, add the meat, the strained and cooled broth, and cook everything in the SmartVide sous-vide cooker at 65 degrees for 12 hours.

To prepare the achiote oil, put the oil and the achiote paste in the bag and cook in the SmartVide sous-vide cooker for 1 hour at 65 degrees. Once the oil is cold, strain it very well to obtain a translucent oil.

To finish, remove the meat and serve it with the cooked pasta and a little broth. Finish with the achiote oil and a dash of lime.

Making the stew in the SmartVide sous-vide cooker and under vacuum helps us cook the meat in its juice and enhance the flavours and aromas of the product. In addition, it allows us to make large batches without having to worry about the stew and obtain a standardised recipe.

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