Curried Beef Stew
A flavorful Thai-inspired beef stew featuring tender chuck meat simmered in an aromatic curry paste made with chiles, lemongrass, galangal, and turmeric. The dish is enriched with vegetables and fragrant herbs for a complex, satisfying meal.
Ingredients
- •6 whole dried puya or 3 dried guajillo chiles, stemmed, seeded
- •½ teaspoon kosher salt
- •1 stalk lemongrass stalk, bottom 4" only, tough outer layer removed, cut into 1" pieces
- •2 tablespoons sliced peeled fresh galangal
- •2 tablespoons sliced peeled fresh turmeric
- •½ cup chopped shallots
- •¼ cup halved garlic cloves
- •1 tablespoon Thai shrimp paste
- •2 pounds trimmed beef chuck, cut into 1 1/2"-2" cubes
- •3 tablespoons soy sauce, preferably Thai thin soy sauce (such as Healthy Boy)
- •2 tablespoons ground dried Thai chiles
- •9 cups beef broth, preferably low-salt
- •1 cup halved shallots
- •3 medium medium carrots, peeled, halved lengthwise, cut crosswise into 1/4 inch thick half-moons (about 1 cup)
- •6 leaves fresh or frozen kaffir lime leaves
- •¼ cup Chopped fresh cilantro
- •¼ cup Thinly sliced Thai basil
Cooking Instructions
- 1.
In a mortar, pound chiles and salt with a pestle until pulverized, about 5 minutes. Add ingredients one by one in order listed, fully pulverizing each before adding the next, about 15 minutes total. DO AHEAD: Can be made 1 week ahead; cover and chill.
20 min
- 2.
Combine curry paste, beef, soy sauce, and ground dried chiles in a pot; stir to evenly coat beef. Cook, stirring occasionally, over medium heat for 5 minutes. Add broth and bring to a boil. Cover, reduce heat to medium-low, and simmer, stirring occasionally, until beef is tender but not falling apart, 2-2 1/2 hours.
150 min
- 3.
Stir in shallots, carrots, and lime leaves. Simmer until vegetables are just tender, about 10 minutes. If broth is too salty, add water a few tablespoonfuls at a time.
10 min
- 4.
Garnish with cilantro and basil.
2 min