Thai Curried Beef Stew

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Name: Curried Beef Stew
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: Thai
Ingredients: 6 dried puya or 3 dried guajillo chiles, no seeds ground; 1/2 teaspoon Kosher Salt ground; 1 4 inches lemongrass ground; 2 tablespoons galangal sliced & peeled and ground; 2 tablespoon turmeric fresh sliced peeled ground; 1/2 cup shallots chopped fine; 1/4 cup Fresh garlic, peeled sliced & ground; 1 tablespoon Thai Shrimp paste mixed in; above for curry paste; Stew; 2 pounds beef chuck 11/2-2 inch cubes; 3 tablespoon thai thin soy sauce; 2 tablespoon dried thai chilies ground; 9 cups Beef broth; 1 cup Shallots halved; 3 carrot medium, sliced angularly; 3 cups Red potatoes; 6 Kaffir Lime leaves; Fresh Cilantro chopped; thai basil chopped

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INGREDIENTS

6 dried puya or 3 dried guajillo chiles, no seeds ; ground
1/2 teaspoon Kosher Salt ; ground
1 4 inches lemongrass ; ground
2 tablespoons galangal ; sliced & peeled and ground
2 tablespoon turmeric ; fresh sliced peeled ground
1/2 cup shallots ; chopped fine
1/4 cup Fresh garlic, peeled ; sliced & ground
1 tablespoon Thai Shrimp paste ; mixed in
above for curry paste
Stew
2 pounds beef chuck ; 11/2-2 inch cubes
3 tablespoon thai thin soy sauce
2 tablespoon dried thai chilies ; ground
9 cups Beef broth
1 cup Shallots ; halved
3 carrot ; medium, sliced angularly
3 cups Red potatoes
6 Kaffir Lime leaves
Fresh Cilantro ; chopped
thai basil ; chopped

Servings

INSTRUCTIONS

Make the curry paste by grinding the dried puya, kosher salt, lemongrass, galangal turmeric shallots and galic cloves. When done, mix in the shrimp paste.

Stif in the shallots, carrots, potatoes, and lime leaves. Simmer until vegetalbe are just tender, about 10 minutes. garnish with cilantro and basil when serving

NOTES

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Curried Beef Stew

6 dried puya or 3 dried guajillo chiles, no seeds ground
1/2 teaspoon Kosher Salt ground
1 4 inches lemongrass ground
2 tablespoons galangal sliced & peeled and ground
2 tablespoon turmeric fresh sliced peeled ground
1/2 cup shallots chopped fine
1/4 cup Fresh garlic, peeled sliced & ground
1 tablespoon Thai Shrimp paste mixed in
 above for curry paste
 Stew
2 pounds beef chuck 11/2-2 inch cubes
3 tablespoon thai thin soy sauce
2 tablespoon dried thai chilies ground
9 cups Beef broth
1 cup Shallots halved
3 carrot medium, sliced angularly
3 cups Red potatoes
6 Kaffir Lime leaves
 Fresh Cilantro chopped
 thai basil chopped

Make the curry paste by grinding the dried puya, kosher salt, lemongrass, galangal turmeric shallots and galic cloves. When done, mix in the shrimp paste.

For stew, comgine 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 bio. Cover, reduce heat to low, and simmer, stirring occasionally, until beef is tender but not falling apart, about 2- 2 1/2 hours.
Stif in the shallots, carrots, potatoes, and lime leaves. Simmer until vegetalbe are just tender, about 10 minutes. garnish with cilantro and basil when serving

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Nutrition

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Serving Size: 1 Serving (675g)
Recipe Makes: 4 Servings

Calories: 703
Calories from Fat: 406 (58%)

Amt Per Serving		% DV

	Total Fat 45.1g	60 %
	Saturated Fat 18.1g	91 %
	Monounsaturated Fat 19.6g
	Polyunsanturated Fat 1.8g
Cholesterol 161mg		50 %
Sodium 1226.4mg		42 %
Potassium 1472mg		39 %
Total Carbohydrate 27.8g		8 %
	Dietary Fiber 3g	12 %
	Sugars, other 24.8g
Protein 45.8g		65 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 703

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