Dive into a world of bold flavors with our spicy stewed beef recipe, perfect for those who crave a hearty and zesty meal. Picture tender chunks of beef, slow-cooked to perfection in a rich and spicy sauce infused with aromatic spices.
This dish is a symphony of flavors and textures, with the melt-in-your-mouth beef. It’s an ideal choice for a comforting dinner or a special occasion. It’s a meal that warms you from the inside out, providing both sustenance and satisfaction.
With just a few simple ingredients and a bit of patience, you can create a dish that’s sure to impress. Feel free to customize the level of spiciness to suit your taste, and consider adding your favorite vegetables for added flavor and nutrition.
Spicy Stewed Beef
Ingredients
For the paste
- 8 Shallots (chopped)
- 5 Thai Peppers (chopped)
- 8 Garlic Cloves (chopped)
- 2 tbsp Fresh Ginger
- 2 tbsp Fresh Galangal (if you cannot find this, add lemon zest and increase ginger to 3 tbsp)
- 1½ tsp Dried Tumeric
- 1 tbsp Black Peppercorn
For the beef
- 2 tbsp Extra Virgin Olive Oil
- 2 lbs Boneless Beef Chunk
- 3 cups Thick Coconut Milk
- 4 Bay Leaves
- 2 Lemongrass Stalks (smashed)
- 1 Cinnamon Stick
- 1 tbsp Brown Sugar
- Sea Salt (to taste)
Instructions
- Add all paste ingredients to a food processor and blend until it makes a thick paste. Set aside.
- Heat oil in a large pot. Add the paste and cook for 2 minutes, stirring.
- Slice beef into 2 inch chunks, add to pot. Stir to coat with paste.
- Add coconut milk, bay leaves, lemongrass, cinnamon, sugar, and salt. Stir.
- Bring to a boil, reduce heat to medium. Simmer uncovered for 1 hour. Stir often.
- Reduce heat to low and simmer for 2-4 hours until beef is tender (it should break apart easily).
- Remove large spices (cinnamon, lemongrass, bay leaves).
- Serve with rice and enjoy!
