THAI BEEF STEW
Light Thai beef stew packed with flavor.
Provided by HootOwl
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h40m
Yield 12
Number Of Ingredients 18
Steps:
- Combine lemongrass, garlic, chiles, ginger, and lime zest in a food processor. Process until a fine paste forms.
- 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.
- 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.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Place coconut flakes on a rimmed baking sheet.
- Toast coconut in the preheated oven, tossing occasionally, until golden around the edges, about 4 minutes. Set aside.
- 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.
- 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.
- Divide cooked noodles into individual bowls and ladle stew on top. Top with toasted coconut and serve with lime wedges.
Nutrition Facts : Calories 379.7 calories, Carbohydrate 34.1 g, Cholesterol 51.6 mg, Fat 20.3 g, Fiber 3.6 g, Protein 16.4 g, SaturatedFat 9.9 g, Sodium 826.2 mg, Sugar 8.4 g
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Maraiam
[email protected]I'm not a big fan of beef stew, but this recipe changed my mind. The beef was so tender, and the sauce was so flavorful. I will definitely be making this again.
little-devil hicham
[email protected]This stew is a great way to use up leftover beef. I added some extra vegetables, and it was a delicious and hearty meal.
Ruth Ramer
[email protected]I made this stew in my slow cooker, and it turned out amazing. The beef was so tender, and the sauce was thick and flavorful.
Odediran Ayoola
[email protected]This stew was a hit with my family! Everyone loved the flavor, and the beef was cooked perfectly.
Jessie Carey
[email protected]I didn't like this stew at all. The sauce was too sweet for my taste, and the beef was tough.
Numvula Khodumo
[email protected]This stew was just okay. It wasn't bad, but it wasn't anything special either.
David Dickinson (Blondie)
[email protected]The beef was a little tough, but the sauce was delicious. I would make this again, but I would use a different cut of beef.
Akash Barua
[email protected]This stew was easy to make and packed with flavor. I loved the combination of beef, vegetables, and spices. It was the perfect meal for a weeknight dinner.
Umar Sadiq
[email protected]I followed the recipe exactly, and it turned out perfectly. The beef was so fall-apart tender, and the sauce was delicious. I will definitely be making this again.
MacBook Jutt
[email protected]This Thai beef stew was an explosion of flavors! The beef was tender and juicy, and the sauce was rich and savory. I served it over jasmine rice, and it was the perfect comfort food for a cold night.