Thai Beef Stew The Best Recipes

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Thai Beef Stew

"Light Thai beef stew packed with flavor."

Ingredients :

• 4 stalks lemongrass - trimmed, outer layer removed, and thinly sliced
• 4 cloves garlic, chopped
• 2 red Thai chile peppers, sliced with seeds
• 2 tablespoons chopped peeled ginger
• 2 limes, zested
• 3 pounds beef chuck, cut into 2-inch cubes
• kosher salt and ground black pepper to taste
• 2 tablespoons vegetable oil
• 1/2 cup soy sauce
• 1/4 cup packed light brown sugar
• 1 tablespoon fish sauce
• 10 cups water
• 1 cup coconut flakes
• 1 pound carrots, peeled and cut into 2-inch sticks
• 4 medium shallots, quartered
• 4 green onions, cut into 1-inch length
• 1 (8 ounce) package wide rice noodles
• 1 lime, cut into wedges

Instructions :

Prep : 25M	Cook : 12M	Ready in : 3H40M

• 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.

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