Lemongrass Beef Stew
- 3 pounds boneless beef short ribs, cut into 1 1/2-inch cubes
- 4 tablespoons canola oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups diced yellow onion
- 2 teaspoons minced garlic
- 1/4 cup finely minced lemongrass
- 3 tablespoons tomato paste
- 2 by 1-inch piece fresh ginger, peeled and smashed
- 2 whole star anise pods
- 1 or 2 Thai chiles, stemmed, plus 1 teaspoon minced, for garnish
- 6 cups beef stock
- 3 carrots, peeled and cut into 2-inch lengths
- 8 ounces daikon radish, peeled and cut into 1-inch lengths
- about 2 tablespoons fish sauce
- 1/4 cup finely sliced fresh Thai basil, for garnish
- Produce
- Carrots (3)
- Daikon radish (8 ounces)
- Garlic (2 teaspoons)
- Lemongrass (1/4 cup)
- Thai basil, fresh (1/4 cup)
- Thai chiles (1)
- Yellow onion (2 cups)
- Meat
- Beef short ribs, boneless (3 pounds)
- Canned Goods
- Beef stock (6 cups)
- Tomato paste (3 tablespoons)
- Condiments
- Fish sauce (2 tablespoons)
- Cooking & Baking
- Black pepper, freshly ground (1/2 teaspoon)
- Canola oil (4 tablespoons)
- Kosher salt (1 teaspoon)
- Star anise pods, whole (2)
- Other
- 2 by 1-inch piece fresh ginger, peeled and smashed
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published February 1, 2013 (2 weeks ago).
34 people saved this recipe.
