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Curried Beef Stew

3.3

(6)

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Curried Beef StewPeden + Munk

All Thai curries start with a handful of aromatic ingredients (chiles, galangal, lemongrass, turmeric, etc.) pounded into a paste with a granite mortar and pestle. The paste is then stirred into soups or stews (often with coconut milk) or used as the basis of sautéed dishes. Use a mini-processor to make the curry paste if you'd like, although this incendiary stew will take on a deeper flavor if you use a granite mortar and pestle.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

Curry paste:

6 dried puya or 3 dried guajillo chiles, stemmed, seeded
1/2 teaspoon kosher salt
1 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
1/2 cup chopped shallots
1/4 cup halved garlic cloves
1 tablespoon Thai shrimp paste

Stew:

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 carrots, peeled, halved lengthwise, cut crosswise into 1/4 inch thick half-moons (about 1 cup)
6 fresh or frozen makrut lime leaves
Chopped fresh cilantro
Thinly sliced Thai basil

Preparation

  1. For curry paste:

    Step 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.

  2. For stew:

    Step 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.

    Step 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.

    Step 4

    Garnish with cilantro and basil.

TagsStewSoup/StewThaiSoutheast AsianAsianBeef ChuckBeefMeatLemongrassHerbs & SpicesGuajillo ChileChileVegetableGalangalMainDinnerNut FreeDairy FreeMake AheadSimmerFood ProcessorBon Appétit

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