Curried Beef Stew

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

Andy RickerMakes 4 servingsSource

stew thai beef chuck lemongrass guajillo chile galangal main dinner nut free dairy free make ahead simmer food processor bon appétit

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

Method

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.

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.