Curried Beef Stew

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. 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. 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. 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. 4.

   Garnish with cilantro and basil.

   2 min