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

Need a dairy free main course? Thai Beef Stew with Lemongrass and Noodles could be an excellent recipe to try. One portion of this dish contains around 49g of protein, 40g of fat, and a total of 786 calories. This recipe covers 40% of your daily requirements of vitamins and minerals. This recipe serves 6. It will be a hit at your Autumn event. Head to the store and pick up fish sauce, coconut flakes, cinnamon stick, and a few other things to make it today. To use up the unsweetened coconut flakes you could follow this main course with the Roasted nectarine parfait as a dessert. This recipe is typical of Asian cuisine.

Instructions

Process lemongrass, garlic, kaffir limeleaves, ginger, and 2 chiles in a foodprocessor until a fine paste forms.

Ingredients you will need

Lemon Grass

Chili Pepper

Garlic

Ginger

Season beef with salt and pepper.

Ingredients you will need

Salt And Pepper

Beef

Heatoil in a large Dutch oven over medium-highheat. Working in batches, cook beef,turning occasionally, until browned, 10–15minutes; transfer to a plate.

Ingredients you will need

Beef

Equipment you will use

Dutch Oven

Cook lemongrass paste in same pot,stirring often, until lemongrass is beginningto soften, 5–8 minutes.

Ingredients you will need

Lemon Grass

Equipment you will use

Pot

Add star anise,cinnamon, soy sauce, fish sauce, brownsugar, beef with any juices, and 10 cupswater. Bring to a boil, reduce heat,and simmer, partially covered, skimmingoccasionallly, until beef is tender andliquid is slightly thickened, 2 1/2–3 hours.

Ingredients you will need

Fish Sauce

Star Anise

Soy Sauce

Cinnamon

Beef

Meanwhile, preheat oven to 350°F. Toastcoconut flakes on a rimmed baking sheet,tossing occasionally, until golden aroundthe edges, about 4 minutes; set aside.

Equipment you will use

Baking Sheet

Oven

Add shallots and carrots to stew and cook,partially covered, until vegetables are softand beef is falling apart, 35–45 minutes.

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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.

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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

Thai works really well with Chenin Blanc, Gewurztraminer, and Riesling. 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. One wine you could try is Beaumont Hope Marguerite Chenin Blanc. It has 5 out of 5 stars and a bottle costs about 35 dollars.