It was a little cool and overcast today and I was craving some comfort food. I knew I wanted something along the lines of beef stew, but with more intense flavors. I poked around the fridge a bit and thought… hmm… ginger and lemongrass beef stew sounds good. So lemongrass beef stew I did make.
I would normally serve this with sticky rice, but I had a few potatoes lying around that needed to be used. I made my usual simply potatoes + butter + cream + salt + pepper recipe but added a bit of sesame oil. Sesame oil adds the perfect little asian twist to match the savory and warm spiced beef stew.
Lemongrass Beef Stew
makes 4 servings in 1 hr 45 minutes
3 stalks lemongrass, outer leaves removed, chopped
2 tbsp ginger, chopped
3 garlic cloves, chopped
3 tbsp cilantro leaves, plus extra to garnish
2 serrano chillies, sliced (remove the seeds to reduce the spice, I left them in)
2 tbsp vegetable oil
2lbs beef chuck, cut into 1″ cubes
2 tbsp dark soy sauce
1 tsp Chinese five spice powder
1 tsp brown sugar
3 1/2 cups beef stock
Place lemongrass, ginger, garlic, cilantro and one serrano chile in a food processor and pulse until pureed.
Heat the oil in a pan over a low heat. Add the puree and cook for 5 minutes.
Stir in the beef. Add in soy, five-spice and sugar, stirring thoroughly with beef after each addition. Add in stock, put a lid on the pot and bring to a boil. Lower heat and simmer for 1 hr 15 minutes.
After 1 hr 15 minutes, remove the lid and cook for another 15 minutes until sauce reduces and beef is tender.
Serve with mashed potatoes (recipe below) and garnish with chiles and cilantro.
Sesame Mashed Potatoes
makes 2 servings
You could easily use your own favorite mashed potato recipe and add sesame oil. Start with 1/2 tablespoon and increase from there according to your tastebuds. This also easily doubles, I had 1lb of potatoes on hand, adjust your cream, butter and sesame oil according to your potato poundage.
1 lb Yukon Gold potatoes
1/4 cup heavy cream
1 tbsp unsalted butter
1/2 tbsp toasted sesame oil
salt and pepper
Boil potatoes until fork tender, about 20 minutes. Drain potatoes and peel.
Turn off heat and return potatoes to the pot. Mash thoroughly and add in cream, butter and sesame oil. Add salt and pepper to taste.
Top with the lemongrass beef stew. Garnish with cilantro and a squeeze of lime juice.