Thai Beef Stew With Lemongrass and Noodles

Name: Thai Beef Stew With Lemongrass and Noodles
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Thai, Asian
Ingredients: 1 kilograms boneless beef chuck, cut into 2 pieces; 454 grams carrots, peeled, cut into 2 lengths, halved if large; 1 cinnamon stick; 1 Tbsp fish sauce (such as nam pla or nuoc nam); 4 garlic cloves, chopped; 2 Tbsps chopped peeled ginger; 4 kaffir lime leaves, chopped; 6 servings Kosher salt, freshly ground pepper; 4 lemongrass stalks, trimmed, tough outer layers removed, thinly sliced; 59 milliliters (packed) light brown sugar; 6 servings Lime wedges (for serving); 118 milliliters reduced-sodium soy sauce; 227 grams wide rice noodles; 4 scallions, cut into 1 lengths, plus more for serving; 4 mediums shallots, quartered; 2 whole star anise pods; 2 red Thai chiles, with seeds, sliced; 237 milliliters unsweetened coconut flakes; 2 Tbsps vegetable oil

Thai Beef Stew With Lemongrass and Noodles might be just the Asian recipe you are searching for. This recipe makes 6 servings with 786 calories, 49g of protein, and 40g of fat each. This recipe covers 40% of your daily requirements of vitamins and minerals. If you have vegetable oil, coconut flakes, ginger, and a few other ingredients on hand, you can make it. It works best as a main course, and is done in about 45 minutes. It can be enjoyed any time, but it is especially good for Autumn. It is a good option if you're following a dairy free diet.

Instructions

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

Ingredients you will need

Kaffir Lime Leaves

Lemon Grass

Chili Pepper

Garlic

Ginger

Equipment you will use

Food Processor

Season beef with salt and pepper.

Ingredients you will need

Salt And Pepper

Beef

Heat oil in a large Dutch oven over medium-high heat. Working in batches, cook beef, turning occasionally, until browned, 1015 minutes; transfer to a plate.

Ingredients you will need

Beef

Cooking Oil

Equipment you will use

Dutch Oven

Cook lemongrass paste in same pot, stirring often, until lemongrass is beginning to soften, 58 minutes.

Ingredients you will need

Lemon Grass

Equipment you will use

Pot

Add star anise, cinnamon, soy sauce, fish sauce, brown sugar, beef with any juices, and 10 cups water. Bring to a boil, reduce heat, and simmer, partially covered, skimming occasionallly, until beef is tender and liquid is slightly thickened, 2 1/23 hours.

Ingredients you will need

Brown Sugar

Fish Sauce

Star Anise

Soy Sauce

Cinnamon

Water

Beef

Meanwhile, preheat oven to 350F. Toast coconut flakes on a rimmed baking sheet, tossing occasionally, until golden around the edges, about 4 minutes; set aside.

Ingredients you will need

Coconut Flakes

Toast

Equipment you will use

Baking Sheet

Oven

Add shallots and carrots to stew and cook, partially covered, until vegetables are soft and beef is falling apart, 3545 minutes.

Ingredients you will need

Vegetable

Shallot

Carrot

Beef

Stew

Mix in scallions (they should wilt slightly).

Ingredients you will need

Green Onions

Meanwhile, cook noodles according to package directions.

Ingredients you will need

Pasta

Divide noodles among bowls and ladle stew over; top with toasted coconut and more scallions.

Ingredients you will need

Green Onions

Coconut

Pasta

Stew

Equipment you will use

Bowl

Ladle

Serve with lime wedges.

Ingredients you will need

Lime Wedge

DO AHEAD: Stew (without noodles) can be made 3 days ahead.

Ingredients you will need

Pasta

Stew

Let cool; cover and chill.

Equipment

Ingredients

Servings:

1kilograms

boneless beef chuck, cut into 2" pieces 454grams

carrots, peeled, cut into 2" lengths, halved if large 1

cinnamon stick 1Tbsp

fish sauce (such as nam pla or nuoc nam)4

garlic cloves, chopped 2Tbsps

chopped peeled ginger 4

kaffir lime leaves, chopped 6servings

Kosher salt, freshly ground pepper 4

lemongrass stalks, trimmed, tough outer layers removed, thinly sliced 59milliliters

(packed) light brown sugar 6servings

Lime wedges (for serving)118milliliters

reduced-sodium soy sauce 227grams

wide rice noodles 4

scallions, cut into 1" lengths, plus more for serving 4mediums

shallots, quartered 2

whole star anise pods 2

red Thai chiles, with seeds, sliced 237milliliters

unsweetened coconut flakes 2Tbsps

vegetable oil

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Lubanzi Chenin Blanc with a 4.1 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.