Thai Beef Stew

Name: Thai Beef Stew
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

18 ingredients

8 steps

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

Directions

1

Combine lemongrass, garlic, chiles, ginger, and lime zest in a food processor. Process until a fine paste forms.
2

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

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

Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Place coconut flakes on a rimmed baking sheet.
5

Toast coconut in the preheated oven, tossing occasionally, until golden around the edges, about 4 minutes. Set aside.
6

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

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

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