Thai Beef Stew Recipes

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THAI BEEF STEW WITH LEMONGRASS AND NOODLES



Thai Beef Stew With Lemongrass and Noodles image

In this soul-satisfying Thai-inspired dish, delicate rice noodles are combined with gingery spiced beef.

Provided by Bon Appétit Test Kitchen

Categories     Soup/Stew     Beef     Dinner     Lunch     Meat     Fall     Winter     Noodle     Lemongrass     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free

Yield 6 servings

Number Of Ingredients 19

4 lemongrass stalks, trimmed, tough outer layers removed, thinly sliced
4 garlic cloves, chopped
4 makrut lime leaves, chopped
2 tablespoons chopped peeled ginger
2 red Thai chiles, with seeds, sliced
3 pounds boneless beef chuck, cut into 2" pieces
Kosher salt, freshly ground pepper
2 tablespoons vegetable oil
2 whole star anise pods
1 cinnamon stick
1/2 cup reduced-sodium soy sauce
1 tablespoon fish sauce (such as nam pla or nuoc nam)
1/4 cup (packed) light brown sugar
1 cup unsweetened coconut flakes
4 medium shallots, quartered
1 pound carrots, peeled, cut into 2" lengths, halved if large
4 scallions, cut into 1" lengths, plus more for serving
8 ounces wide rice noodles
Lime wedges (for serving)

Steps:

  • Process lemongrass, garlic, makrut lime leaves, ginger, and 2 chiles in a food processor until a fine paste forms.
  • Season beef with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in batches, cook beef, turning occasionally, until browned, 10-15 minutes; transfer to a plate.
  • Cook lemongrass paste in same pot, stirring often, until lemongrass is beginning to soften, 5-8 minutes. 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 1/2-3 hours.
  • Meanwhile, preheat oven to 350°F. Toast coconut flakes on a rimmed baking sheet, tossing occasionally, until golden around the edges, about 4 minutes; set aside.
  • Add shallots and carrots to stew and cook, partially covered, until vegetables are soft and beef is falling apart, 35-45 minutes. Mix in scallions (they should wilt slightly).
  • Meanwhile, cook noodles according to package directions.
  • Divide noodles among bowls and ladle stew over; top with toasted coconut and more scallions. Serve with lime wedges.
  • DO AHEAD: Stew (without noodles) can be made 3 days ahead. Let cool; cover and chill.

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