Name: Thai Beef Stew
Prep time: 25 min
Cook time: 25 min
Yield: 12
Ingredients: Lemongrass - trimmed, outer layer removed, and thinly sliced - 4 stalks; Garlic, chopped - 4 cloves; Red Thai chile peppers, sliced with seeds - 2; Chopped peeled ginger - 2 tablespoons; Limes, zested - 2; Beef chuck, cut into 2-inch cubes - 3 pounds; Kosher salt and ground black pepper to taste - 1 pinch; Vegetable oil - 2 tablespoons; Soy sauce - ½ cup; Packed light brown sugar - ¼ cup; Fish sauce - 1 tablespoon; Water - 10 cups; Coconut flakes - 1 cup; Carrots, peeled and cut into 2-inch sticks - 1 pound; Shallots, quartered - 4 medium; Green onions, cut into 1-inch length - 4; Wide rice noodles - 1 (8 ounce) package; Lime, cut into wedges - 1

Ingredients for - Thai Beef Stew

1. Lemongrass - trimmed, outer layer removed, and thinly sliced 4 stalks

2. Garlic, chopped 4 cloves

3. Red Thai chile peppers, sliced with seeds 2

4. Chopped peeled ginger 2 tablespoons

5. Limes, zested 2

6. Beef chuck, cut into 2-inch cubes 3 pounds

7. Kosher salt and ground black pepper to taste 1 pinch

8. Vegetable oil 2 tablespoons

9. Soy sauce ½ cup

10. Packed light brown sugar ¼ cup

11. Fish sauce 1 tablespoon

12. Water 10 cups

13. Coconut flakes 1 cup

14. Carrots, peeled and cut into 2-inch sticks 1 pound

15. Shallots, quartered 4 medium

16. Green onions, cut into 1-inch length 4

17. Wide rice noodles 1 (8 ounce) package

18. Lime, cut into wedges 1

How to cook deliciously - Thai Beef Stew

1 . Stage

Combine lemongrass, garlic, chiles, ginger, and lime zest in a food processor. Process until a fine paste forms.

2 . Stage

Place beef in a bowl and season with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Cook beef, turning occasionally, until browned, 10 to 15 minutes. Transfer beef to a plate.

3 . Stage

Cook lemongrass paste in the same Dutch oven stirring often, until beginning to soften, 5 to 8 minutes. Add soy sauce, brown sugar, fish sauce, browned beef and any juices, and 10 cups water. Bring to a boil and reduce heat. Simmer stew, partially covered and skimming occasionally, until beef is tender and liquid is slightly thickened, 2 1/2 to 3 hours.

4 . Stage

Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Place coconut flakes on a rimmed baking sheet.

5 . Stage

Toast coconut in the preheated oven, tossing occasionally, until golden around the edges, about 4 minutes. Set aside.

6 . Stage

Add carrots and shallots to the stew. Continue cooking, partially covered, until vegetables are soft and beef is falling apart, 35 to 45 minutes more. Stir in green onions.

7 . Stage

Bring a large pot of lightly salted water to a boil. Cook rice noodles in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 7 minutes, or according to package directions.

8 . Stage

Divide cooked noodles into individual bowls and ladle stew on top. Top with toasted coconut and serve with lime wedges.