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Vietnamese Braised Beef with Pumpkin

For two weeks, Sam and I felt like we were on the edge of getting sick, so my kitchen turned into a healing zone—full of nutrient-dense soups and slow-cooked stews. This Vietnamese Braised Beef with Pumpkin & Roasted Cashews was born out of that stretch. It’s completely untraditional, but somehow, it just works—the sweetness of pumpkin, the crunch of roasted cashews, and the fragrant Vietnamese-inspired spices create a dish that’s both comforting and vibrant.

I wanted something rich in protein, loaded with immune-supporting ingredients like garlic, ginger, pumpkin, and warming spices, and most importantly—something that would last in the fridge for days. The result is a deeply aromatic, slow-braised stew that warms you from the inside and keeps you well-fed all week.

Serving it with brown rice is perfect here—the nuttiness ties in beautifully with the toasted cashews and makes each bite even more satisfying.

Lunch
Dinner
A Little Longer

Serves 4

Prep Time 10 Mins

Cook Time 180+ Mins

Ingredients

  • 1.2kg beef oyster blade (or chuck) diced about 2cm-3cm thick
  • 2 tablespoons extra virgin olive oil
  • 1 pinch saffron
  • 3 star anise
  • 1 teaspoon five-spice powder
  • ½ teaspoon cinnamon
  • 1 tin tomatoes, drained and gently crushed
  • 4 tablespoons fish sauce
  • 2 tablespoons sugar
  • 3 spring onions, sliced into thirds
  • 500ml beef stock
  • ½ small butternut pumpkin, seeds and removed, cut in 4cm wedges
  • Juice of a lime
  • 1 cup cashews
  • Salt
  • Pepper

Paste

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

To Serve

  • Steamed brown rice
  • Coriander leaves
  • Finely sliced spring onion
  • Lime wedges

Method

  • 1
    Season the beef generously with salt and toss with half the olive oil.
  • 2
    Make the paste: In a food processor, blend all paste ingredients into a smooth, fragrant paste.
  • 3
    Heat the remaining oil in a large, heavy-based pot over medium-high heat. Add the paste and cook for 2 minutes, stirring, until softened and aromatic. Add the beef, tossing to coat, and sear until golden on all sides.
  • 4
    Stir in the saffron, star anise, five-spice, cinnamon, tomatoes, fish sauce, sugar, spring onions, beef stock, and 1.5 litres of water. Season well.
  • 5
    Bring to a gentle simmer and cook uncovered for 2 hours, or until the beef is tender and beginning to fall apart.
  • 6
    Add the pumpkin and cook for a further 30 minutes, until soft. Stir through the lime juice, then taste and adjust seasoning.
  • 7
    Meanwhile, preheat the oven to 180°C. Spread cashews on a baking tray and roast for 4–5 minutes, until golden. Cool slightly, then lightly crush with a mortar and pestle.
  • 8
    To serve: Spoon the braised beef over rice. Top with coriander, spring onion, lime wedges, and a generous scattering of crushed cashews.
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