It's not a just Stew. It's so much more than that.
Munch Munch Munch
So I wrote this whole friggen introduction and then thought; words are not enough. You need to make this yourself to see how unbelievably good this recipe from Bon Appetit is.
I hid in another room whilst cooking the stew, as it was making my tummy hungry.
I don’t even think the picture tells the thousand words on this one. A unanimous group decision on the 3 Munches rating!
- 4 Lemongrass stalks, ends trimmed, outer layers discarded, chopped
- 4 cloves garlic, chopped
- 4 Kaffir lime leaves or Lemon Leaves, chopped
- 2 Tbs ginger, peeled and chopped
- 2 red Thai chillies or 3 Serrano, with seeds, sliced
- Salt and freshly ground black pepper, for seasoning
- 2 TBs vegetable oil, for frying
- 1.5 Kg beef, stewing cut, cut in large chunks
- 2 Star anise pods
- 1 Cinnamon stick
- ½ cup Soy sauce or Tamari
- 1 TBs Fish sauce
- ¼ cup (packed) light brown sugar
- 10 cups water
- 4 Shallots, peeled and quartered
- 500g Carrots, peeled, cut into thick lengths
- 250g wide rice noodles, cook these to packet instructions
- 1 cup unsweetened dessicated/shredded coconut
- 2 Spring Onions/Eschalots/Green Onions, thinly sliced on an angle
- Lime wedges, to serve
Cut the beef into giant stewing chunks, I actually did a little variation on sizes to help with the stew sauce breakdown and to give different textures if you will. Heat oil in fry pan and seal beef chunks in batches. Be careful not to overcrowd your pan, this way you won’t stew the meat. After each batch, pop the beef into a bowl and set aside.
Whilst browning off the meat, prepare the ingredients for the Stew Paste. Toss them all in the blender and whizz until paste like. If you’re have issues with texture not being fine enough, I added a tablespoon of vegie oil to help lubricate the blades, try this to see if it helps you too.
Heat a little oil in a large heavy based stockpot or french oven if you have one. Saute the paste for a few minutes until it softens. If the paste is sticking too much just de-glaze the pot with a little water and use your wooden spoon to shift the caramelised paste.
Add the Soy Sauce, Star Anise, Cinnamon, Sugar, Fish Sauce and Beef (and juices from bowl). Stir ’till well combined and then add ten cups of water. Note to help the flavours along, I put some of the water in the blender, whizzed, to help clean it and collect the debris from the paste and popped this into the mix.
Bring Stew to the boil, then reduce the heat to a gentle simmer and cook for three hours, slightly uncovered or until meat is tender. Pop in the carrots and shallots, for a further 30 minutes or until tender.
When the Vegetables go in, pop your noodles on to cook as per packet instructions.
Whilst the Noodles are cooking, heat a small frypan on medium (no oil) and toss in the Coconut. Gently toast until they are a lovely tan colour. Remove from the heat and set aside.
A few minutes prior to serving, pop the eschalots into the stew and allow them to wilt.
Meanwhile, divide your cooked noodles amongst four bowls. Ladle over the stew and garnish with the coconut and thinly sliced eschalots. Serve with wedges of lime.
The lads even went back uninvited for seconds!