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

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

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.