Lemongrass Beef and Carrot Stew

Name: Lemongrass Beef and Carrot Stew
Total time: 180 min
Yield: 4 servings
Ingredients: 850 g Beef stewing cubes; 500 g Carrot; 200 g Onion; 2 stalks Fresh lemongrass; 25 g Fresh ginger; 4 cloves Garlic; 2 tbsp Tomato paste; 900 ml Beef stock; 0.5 tsp Chinese five spice; 1.5 tbsp Fish sauce; 2 tbsp Canola oil; 0.5 tsp Black pepper; 15 g Cilantro; 300 g Baguette

A slow pot of tender beef, sweet carrots and tomato broth, scented with lemongrass and served with crusty bread.

180 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Beef stewing cubes850 g
Carrot500 g
Onion200 g
Fresh lemongrass2 stalks
Fresh ginger25 g
Garlic4 cloves
Tomato paste2 tbsp
Beef stock900 ml
Chinese five spice0.5 tsp
Fish sauce1.5 tbsp
Canola oil2 tbsp
Black pepper0.5 tsp
Cilantro15 g
Baguette300 g

Quantities describe recipe usage, not package sizes.

Allergen notes

Wheat in baguette and fish in fish sauce. Stock and spice blends may contain celery, soy or other allergens.

Method

Prepare the pot ingredients

Wash and peel the carrots, then cut into 3 cm chunks. Dice onion, grate ginger and mince garlic. Trim the lemongrass, remove tough outer leaves and bruise the stalks with the flat of a knife; leave whole for easy removal. Pat the beef dry.

Build the stew base

Heat oil in a heavy pot over medium-high heat. Brown beef in two batches for about 5 minutes per batch, then transfer to a plate. Lower heat to medium, add onion and cook for 5 minutes. Stir in ginger, garlic, tomato paste and five spice for 1 minute.

Braise gently

Return beef and collected juices to the pot. Add stock, fish sauce, pepper and lemongrass. Bring to a simmer, cover and cook on low for 90 minutes, stirring occasionally. Add carrots and simmer covered for 35–45 minutes more until beef yields easily to a fork and carrots are tender. If the beef is still firm, continue for 15–30 minutes, checking liquid. Add a little boiling water only if the sauce risks catching.

Finish and serve

Remove and discard the lemongrass stalks. If the sauce is very thin, simmer uncovered for 5–10 minutes. Slice the baguette, wash and chop cilantro, and serve four bowls with bread. Refrigerate leftovers in shallow containers within 2 hours; reheat to 74°C (165°F).

Stewing beef varies: fork-tender texture matters more than the exact braising time.

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