Curried Beef Stew

Ingredients for Curried Beef Stew

• 6 dried puya or 3 dried guajillo chillies, stemmed, seeded

• 1/2 colher de chá de sal kosher

• 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

• 60g chopped shallots

• 30g halved garlic cloves

• 1 tablespoon Thai prawns paste

• 900g trimmed beef chuck, cut into 1 1/2"-2" cubes

• 45ml soy sauce, preferably Thai thin soy sauce (such as Healthy Boy)

• 2 tablespoons ground dried Thai chillies

• 2150ml beef broth, preferably low-salt

• 130g halved shallots

• 3 medium carrots, peeled, halved lengthwise, cut crosswise into 1/4 inch thick half-moons (about 1 cup)

• 6 fresh or frozen kaffir lime leaves

• Coentro fresco picado

• Thinly sliced Thai basil

In a mortar, pound chillies 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.

Combine curry paste, beef, soy sauce, and ground dried chillies 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.

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.

Garnish with coriander and basil.

Aviso Legal

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