Beef Thai Stew
A mildly spiced take on an American classic. Warm enough for a cold winter's supper, light enough to enjoy spring or fall!
Ingredients
- 2 Tbsp Olive Oil
- 1 lb Beef Stew Meat cut into bite sized pieces
- 1 Medium Onion sliced
- 1 Tsp Garlic minced
- 1/8 Tsp Ground Clove
- 1 Tsp Cinnamon
- 1/4 Tsp Red Pepper Flakes optional
- 1 Tbsp Curry
- 3/4 Tsp Salt more or less for taste
- 1 Can Coconut Milk unsweetened
- 1 Can Diced Tomatoes 14.5 oz, undrained
- 1 Tbsp Lemon Juice
- 1 Tbsp Fresh Ginger grated or minced fine
Instructions
- Heat oil in Dutch Oven or Stock Pot until very hot, but not smoking.
- Brown beef on all sides, sprinkling with half of the salt.
- Remove beef from pan, cover and set aside. Turn heat down to medium.
- In the same pan, sauté the onions until soft, 3-5 minutes. Do not brown them.
- Add garlic, clove, cinnamon, red pepper (if using), and curry. Stirring frequently, for about 1 minute.
- Add coconut milk, canned tomatoes, juices included, remaining salt and the beef back to the pot.
- Bring to a boil, then reduce heat to low. Cover and simmer for approx. 2 hours or until beef is tender.
- Remove the lid, add the ginger. Continue cooking with lid removed for about 10 minutes, or until sauce is slightly thicker.
- Stir in lemon juice. Serve over warm rice.
Notes
*If you do not have fresh ginger on hand, use 1 tsp of dried ginger in its place. Add it with the other spices (cinnamon, curry, etc.).
*If you prefer your stew to be a little thinner, add 1/2 – 1 cup of beef broth during the simmering stage.
I’ve had this recipe for so long I can’t exactly recall its origin. In college, I cooked for a family who had moved to Ohio from Australia and I fell in love with many of their recipes. Before I moved to Northeast Ohio, I made to sure to copy some of my favorites, and I think this is where it originated from. Over the years, I’ve made various changes to the original to suit our tastes and it remains a favorite in our family.
Warm enough for a cold winter’s supper, but light enough for a spring or fall feast. We love it alongside a salad and soft dinner rolls to sop up any leftover sauces. Enjoy!
One response to “Beef Thai Stew”
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