Name: Curried Beef Stew
Yield: Makes 4 servings
Ingredients: 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; 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

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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

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.
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.

TagsStew Soup/Stew Thai Southeast Asian Asian Beef Chuck Beef Meat Lemongrass Herbs & Spices Guajillo Chile Chile Vegetable Galangal Main Dinner Nut Free Dairy Free Make Ahead Simmer Food Processor Bon Appétit

Recipe notes

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