Vietnamese beef and lemongrass stew

Step 1

Preheat oven to 160°C (140°C fan-forced). Season beef generously with salt and pepper. Heat a large heavy-based ovenproof saucepan over medium-high heat. Add 1 tablespoon of the oil and half the beef. Cook, turning as needed, for 6 mins or until beef is brown. Transfer beef to a plate. Repeat with remaining oil and beef.

Step 2

Reduce heat to medium. Add onion, lemongrass, garlic and ginger to the pan. Cook, stirring frequently, for 6 mins or until onion softens.

Step 3

Add the tomato paste. Cook, stirring frequently, for 2 mins or until paste begins to stick to base of pan. Stir in star anise and stock, scraping up brown bits from base of pan. Return beef to the pan. Bring to a simmer. Cover and transfer to the oven. Bake for 2 1/2 hours.

Step 4

Add carrots and turnip. Bake, uncovered, for 30 mins or until beef is fork-tender. Skim off any fat that rises to the top. Stir in fish sauce. Season.

Step 5

In a large pot of salted boiling water, cook noodles for 4 mins or until al dente. Drain. Divide noodles among 6 bowls. Spoon stew over noodles and serve with coriander, basil and lime.