Thai Beef Stew

Light Thai beef stew packed with flavor.

The ingredient of Thai Beef Stew

1. 4 stalks lemongrass - trimmed, outer growth removed, and thinly sliced
2. 4 cloves garlic, chopped
3. 2 red Thai chile peppers, sliced like seeds
4. 2 tablespoons chopped peeled ginger
5. 2 limes, zested
6. 3 pounds beef chuck, cut into 2-inch cubes
7. 1 pinch kosher salt and field black pepper to taste
8. 2 tablespoons vegetable oil
9. u00bd cup soy sauce
10. u00bc cup packed well-ventilated brown sugar
11. 1 tablespoon fish sauce
12. 10 cups water
13. 1 cup coconut flakes
14. 1 pound carrots, peeled and cut into 2-inch sticks
15. 4 medium shallots, quartered
16. 4 green onions, cut into 1-inch length
17. 1 (8 ounce) package wide rice noodles
18. 1 lime, cut into wedges

The instruction how to make Thai Beef Stew

1. add up lemongrass, garlic, chiles, ginger, and lime zest in a food processor. Process until a fine cement forms.
2. Place beef in a bowl and season considering salt and pepper. Heat oil in a large Dutch oven greater than medium-high heat. Cook beef, turning occasionally, until browned, 10 to 15 minutes. Transfer beef to a plate.
3. Cook lemongrass paste in the same Dutch oven stirring often, until dawn to soften, 5 to 8 minutes. Add soy sauce, brown sugar, fish sauce, browned beef and any juices, and 10 cups water. Bring to a boil and cut heat. Simmer stew, partially covered and skimming occasionally, until beef is desire and liquid is slightly thickened, 2 1/2 to 3 hours.
4. Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Place coconut flakes on a rimmed baking sheet.
5. Toast coconut in the preheated oven, tossing occasionally, until golden on the subject of the edges, nearly 4 minutes. Set aside.
6. grow carrots and shallots to the stew. Continue cooking, partially covered, until vegetables are soft and beef is falling apart, 35 to 45 minutes more. disquiet in green onions.
7. Bring a large pot of lightly salted water to a boil. Cook rice noodles in boiling water, stirring occasionally, until noodles are sore spot yet unmodified to the bite, 5 to 7 minutes, or according to package directions.
8. Divide cooked noodles into individual bowls and ladle stew roughly top. culmination gone toasted coconut and facilitate later than lime wedges.

Nutritions of Thai Beef Stew

calories: 379.7 calories
carbohydrateContent: 34.1 g
cholesterolContent: 51.6 mg
fatContent: 20.3 g
fiberContent: 3.6 g
proteinContent: 16.4 g
saturatedFatContent: 9.9 g
servingSize:
sodiumContent: 826.2 mg
sugarContent: 8.4 g
transFatContent:
unsaturatedFatContent: