Vietnamese Lemongrass & Butternut Squash Beef Stew with Mushroom Confit Cabbage Wraps

Vietnamese Lemongrass & Butternut Squash Beef Stew with Mushroom Confit Cabbage Wraps

Get Creative with Soup Combos

The Soup & Sandwich is a classic staple that is facing a world of innovation. Autumn is the ideal time to reimagine your soup combos and draw in customers with this profitable category. Deliver on adventurous flavor, trending ingredients, and fresh seasonal produce in your soup offerings and pair it with a unique, satiable side. Custom Culinary® Beef Pho Broth makes building a world of flavor quick and easy in a Vietnamese inspired butternut squash and beef stew. Ditch the sandwich and complete the meal with a fresh cabbage wrap packed with mushroom confit!

Vietnamese Lemongrass & Butternut Squash Beef Stew with Mushroom Confit Cabbage Wraps
Vitnamese inspired beef stew with lemongrass, butternut squash, and marinated beef chuck. Paired with a side of mushroom confit cabbage wraps.
Servings
4
Servings
4
Vietnamese Lemongrass & Butternut Squash Beef Stew with Mushroom Confit Cabbage Wraps
Vitnamese inspired beef stew with lemongrass, butternut squash, and marinated beef chuck. Paired with a side of mushroom confit cabbage wraps.
Servings
4
Servings
4
Ingredients
Mushroom Confit
Vietnamese Lemongrass & Butternut Squash Beef Stew
For Serving
Servings:
Units:
Instructions
Mushroom Confit
  1. Heat ⅓ cup oil in a saucepan over medium-high heat; add mushrooms and cook until browned, about 6 minutes, stirring occasionally. Add garlic; cook 1 minute, stirring frequently. Reduce heat to low; add remaining 1⅔ cups oil and heat until oil reaches 170°F, about 15 minutes. Poach until mushrooms are very tender, about 8 minutes, stirring occasionally; remove from heat. Stir in salt, black pepper and red pepper; cool. Refrigerate mushrooms in oil in an airtight container up to 6 days. Makes about 4 cups.
Vietnamese Lemongrass & Butternut Squash Beef Stew
  1. Toss beef, sugar, fish sauce, ginger, five-spice powder, salt and pepper in a bowl; cover and let marinate 15 minutes.
  2. Heat oil in a stockpot over medium heat; add beef mixture and cook until browned on all sides, about 5 minutes, stirring occasionally. Add shallots; cook until translucent, about 3 minutes, stirring frequently. Stir in garlic, peppers, star anise, cinnamon stick, lemongrass, broth and tomatoes; heat to a simmer. Reduce heat to medium-low; cover and simmer until beef is very tender, about 1 hour 30 minutes, skimming fat off surface as necessary. Add squash; simmer until tender, about 20 minutes, stirring occasionally. Hold warm in a steam table for service. Makes about 10 cups.
  3. Prepare rice noodles as label directs; drain and transfer to an ice bath. Let stand 5 minutes; drain. Refrigerate in an airtight container. Makes about 3 cups.
For Serving
  1. Cook ½ cup mushroom confi t in a sauté pan over medium-high heat until crisp, about 5 minutes, stirring occasionally.
  2. Toss ½ cup each carrots and cabbage, ¼ cup each cilantro, mint, basil, and 1 tablespoon vinegar in a bowl.
  3. Fill 2 red cabbage leaves with mushroom confit and carrot mixture; drizzle with 1 tablespoon hoisin sauce. Ladle warm stew over ¾ cup cooked rice noodles in a serving bowl; garnish with herbs.
Recipe Notes

Maines Paper & Food Service

Ingredient Order Numbers

Olive Oil #047160

Whole Oyster Mushrooms #097447

Whole Shiitake Mushrooms #097453

Garlic Cloves #097212

Kosher Salt #340657

Ground Black Pepper #036405

Crushed Red Pepper Flakes #036419

Beef Chuck Stew Cubes #166666

Brown Sugar #380150

Fish Sauce #036++3

Fresh Grated Ginger #097216

Chinese Five-Spice Powder #002183

Shallots #097737

Serrano Peppers #097560

Star Anise Pods #019538

Cinnamon Stick #036357

Lemongrass Stalks #097268

Passport Global Flavors™ by Custom Culinary® Ready-To-Use Beef Pho Broth #045533

Tomatoes #097784

Butternut Squash #097687

Rice Noodles #330215

Matchstick Carrots #005128

Napa Cabbbage #097460

Fresh Cilantro #097147

Fresh Mint #097277

Thai Basil #097242

Seasoned Rice Vinegar #305062

Red Cabbage #097085

Hoisin Sauce #299693

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