Soup: Curried Beef Stew

By

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.

View complete recipe

  • 4

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"-thick half-moons (about 1 cup)
  • 6 fresh or frozen kaffir lime leaves
  • Chopped fresh cilantro
  • Thinly sliced Thai basil
  • ingredient info
  • Many Thai ingredients and tools can be found at your local Asian market or from thaigrocer.com.

Preparation

Step 1

Curry Paste
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.

Stew
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
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 cilantro and basil.

View complete recipe