Thai Beef Stew With Lemongrass And Noodles
Serves: 6
Clair Leannon
1 January 1970
Based on User reviews:
48
Spice
49
Sweetness
48
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 tbsps
Ginger (chopped peeled)2 tbsps
Vegetable Oil4 medium
Shallot (quartered)230 g
Rice Noodle (wide)Directions:
1
Process lemongrass, garlic, kaffir lime leaves, ginger, and 2 chiles in a food processor until a fine paste forms
2
Season beef with salt and pepper
3
Heat oil in a large Dutch oven over medium-high heat
4
Working in batches, cook beef, turning occasionally, until browned, 10–15 minutes; transfer to a plate
5
Cook lemongrass paste in same pot, stirring often, until lemongrass is beginning to soften, 5–8 minutes
6
Add star anise, cinnamon, soy sauce, fish sauce, brown sugar, beef with any juices, and 10 cups water
7
Bring to a boil, reduce heat, and simmer, partially covered, skimming occasionallly, until beef is tender and liquid is slightly thickened, 2 1/2–3 hours
8
Meanwhile, preheat oven to 350°F
9
Toast coconut flakes on a rimmed baking sheet, tossing occasionally, until golden around the edges, about 4 minutes; set aside
10
Add shallots and carrots to stew and cook, partially covered, until vegetables are soft and beef is falling apart, 35–45 minutes
11
Mix in scallions (they should wilt slightly)
12
Meanwhile, cook noodles according to package directions
13
Divide noodles among bowls and ladle stew over; top with toasted coconut and more scallions
14
Serve with lime wedges
15
DO AHEAD: Stew (without noodles) can be made 3 days ahead
16
Let cool; cover and chill
17
Process lemongrass, garlic, kaffir lime leaves, ginger, and 2 chiles in a food processor until a fine paste forms
18
Season beef with salt and pepper
19
Heat oil in a large Dutch oven over medium-high heat
20
Working in batches, cook beef, turning occasionally, until browned, 10–15 minutes; transfer to a plate
21
Cook lemongrass paste in same pot, stirring often, until lemongrass is beginning to soften, 5–8 minutes
22
Add star anise, cinnamon, soy sauce, fish sauce, brown sugar, beef with any juices, and 10 cups water
23
Bring to a boil, reduce heat, and simmer, partially covered, skimming occasionallly, until beef is tender and liquid is slightly thickened, 2 1/2–3 hours
24
Meanwhile, preheat oven to 350°F
25
Toast coconut flakes on a rimmed baking sheet, tossing occasionally, until golden around the edges, about 4 minutes; set aside
26
Add shallots and carrots to stew and cook, partially covered, until vegetables are soft and beef is falling apart, 35–45 minutes
27
Mix in scallions (they should wilt slightly)
28
Meanwhile, cook noodles according to package directions
29
Divide noodles among bowls and ladle stew over; top with toasted coconut and more scallions
30
Serve with lime wedges
31
DO AHEAD: Stew (without noodles) can be made 3 days ahead
32
Let cool; cover and chill