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Gut-Healing Lemongrass Beef Stew

After the huge love for my Vietnamese Braised Beef with Pumpkin, I knew I had to create another version—this time a little more traditional and deeply nourishing. Sydney had been hit with two weeks of non-stop rain, and Sam and I were craving something warming, hearty, and restorative. Enter my Gut-Healing Lemongrass Beef Stew.

This recipe is packed with gut-loving ingredients: bone broth for collagen and minerals, lemongrass and ginger for their anti-inflammatory properties, garlic and onion for natural prebiotics, and plenty of leafy greens for fibre and micronutrients. It’s the kind of bowl that comforts your soul while supporting your digestion.

Best part? It’s Sam-approved (and trust me, he’s the harshest critic in the kitchen). That’s how I know this is one of the best recipes of the season. If you loved the pumpkin version, this healing, spice-kissed stew might just become your new rainy-day favourite.

Lunch
Dinner
A Little Longer

Serves 4

Prep Time 10 Mins

Cook Time 180+ Mins

Ingredients

  • 1.2kg beef blade or chuck, cut into 2–3cm cubes
  • 2 tbsp extra virgin olive oil
  • 3 star anise
  • 1 cinnamon stick
  • 1 tsp Chinese five-spice powder
  • 1 tin (400g) tomatoes, drained
  • 4 tbsp fish sauce
  • 2 tbsp sugar
  • 3 large carrots, chopped into chunks
  • 1 brown onion, quartered
  • 3 spring onions, cut into thirds
  • 500ml beef bone broth
  • Juice of 1 lime
  • 3 cups finely chopped gai lan (or bok choy/pak choy)
  • 10g coriander, finely chopped
  • Sea salt
  • Freshly cracked pepper

Lemongrass Paste

  • 1 stick lemongrass (white part only), roughly chopped
  • 2 long red chillies, roughly chopped
  • 1 small red chilli, roughly chopped
  • 8cm piece fresh ginger, peeled and chopped
  • 4 purple eschalots, peeled and chopped
  • 6 garlic cloves, peeled
  • 2 tbsp extra virgin olive oil

To Serve

  • Steamed jasmine rice
  • Fresh coriander leaves
  • Finely sliced spring onion
  • Lime wedges

Method

  • 1
    Prepare the beef – Season the beef generously with salt and toss with half the olive oil. Set aside.
  • 2
    Make the paste – In a food processor, blitz all paste ingredients until smooth and aromatic.
  • 3
    Cook the base – Heat the remaining olive oil in a large, heavy-based pot over medium-high heat. Add the paste and sauté for 2 minutes until fragrant. Add the beef and sear until golden on all sides.
  • 4
    Build the stew – Stir in the carrots, onion, and spring onion. Add star anise, cinnamon, five-spice, tomatoes, fish sauce, sugar, bone broth, and 1.5L water. Season with salt and pepper. Bring to a gentle simmer.
  • 5
    Slow cook – Simmer uncovered for 2½ hours, stirring occasionally, until the beef is meltingly tender and beginning to fall apart.
  • 6
    Finish & brighten – Turn off the heat. Stir through the lime juice and adjust seasoning to taste. Add the chopped greens and coriander, then cover for 1 minute to let them gently wilt.
  • 7
    Serve – Ladle the stew over fluffy jasmine rice. Garnish with fresh coriander, spring onion, and lime wedges.
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