The vegetables and potatoes reveal this mild stew's Indian origins. For truly authentic Southern Thai flavor, add the optional cinnamon and cardamom.
20 min
PREP TIME
50 min
COOK TIME
300
CALORIES
17
INGREDIENTS
INGREDIENTS 8 SERVINGS
- 1 cup (250 milliliter) flour
- 2 teaspoon (10 milliliter) Sea Salt Grinder
- 1 teaspoon (5 milliliter) Ground Black Pepper
- 1 stalk fresh lemongrass, minced (optional)
- 1 pound (500 gram) boneless chuck roast, cut into 1-inch cubes
- 2 tablespoon (30 milliliter) vegetable oil
- 2 cups (500 milliliter) chopped onions
- 1 teaspoon (5 milliliter) brown sugar
- 2 cloves garlic, minced
- 2 tablespoon (30 milliliter) Roasted Red Chili Paste
- 1 can (796 milliliter) whole tomatoes
- 2 cups (500 milliliter) diced carrots
- 2 cups (500 milliliter) diced, peeled potatoes
- 1 to 1 1/2 cups (250 to 375 milliliter) Beef Stock
- 1/2 teaspoon (2 milliliter) Organic Ground Cinnamon , (optional)
- 1/2 teaspoon (2 milliliter) Cardamom Ground , (optional)
-
Cooked
Jasmine Rice (thai kitch)
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Substitution Available
- Stir-Fry Rice Noodles (thai kitch)
Preparation
- 1 In a shallow dish, combine flour, 1 tsp (5 mL) of the salt, pepper and lemongrass. Coat beef in flour mixture. Set aside.
- 2 In large saucepan, heat oil on medium heat. Add onions, remaining 1 tsp (5 mL) salt and sugar; cook and stir 5 minutes or until softened. Add garlic and chili paste; cook and stir 2 minutes. Add beef; cook and stir 5 to 7 minutes or until beef is browned.
- 3 Stir in tomatoes, carrots, potatoes, 1 cup (250 mL) of the stock, and cinnamon and cardamom, if desired. Bring to boil, stirring occasionally. Reduce heat to low; simmer 30 to 35 minutes or until meat is tender. Add additional stock if necessary.
- 4 Serve over cooked Jasmine Rice or Stir-Fry Rice Noodles tossed with butter and sesame seeds.
