This dish always wins much praise, and may become your favorite way to serve beef stew. this works well served with rice, pasta or French bread.
Ingredients
- 2 stalks Lemongrass, finely chopped
- 1 Red or green chili, diced
- 2 tablespoons Finely chopped fresh ginger
- 1 teaspoon Ground cinnamon
- 1 teaspoon Curry powder
- 2 tablespoons Fish Sauce
- 1 teaspoon Salt
- 1/4 teaspoon Freshly ground black pepper
- 1 kg (2 lb) Beef, cut into 2 1/2 cm (1-in) cubes
- 2 tablespoons Oil
- 1 Large onion, peeled and diced
- 4 cloves Garlic, whole peeled
- 750 ml (3 cups) Water
- 4 tablespoons Tomato paste
- 2 Star anise
- 2 Carrots, cut in 2 1/2 cm (1-in) chunks
- 2 Potatoes, peeled and cubed into 2 1/2 cm (1-in) chunks
- 2 Daikon, cut in 2 1/2 cm (1-in) chunks ( about 250 g or 2 cups)
Instructions
- In a large mixing bowl, combine the lemongrass, chili, ginger, cinnamon, curry powder, fish sauce, salt and black pepper. Add the meat and marinate for 30 minutes.
- Heat the oil in a large saucepan over high heat and stir-fry the onion and garlic until fragrant, about 2 to 3 minutes.
- Add the beef and the marinade and stir-fry about 3 minutes or until the beef is browned on all sides. Add the water, tomato paste and star anise. Bring to a boil, then reduce the heat to low and simmer for 1 hour. Add the vegetables and continue simmering until the beef is tender and the vegetables are cooked, about 30 minutes more.
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Do you have a better Beef Stew (Thit Bo Kho) recipe?