The vegetables and potatoes reveal this mild stew's Indian origins. For truly authentic Southern Thai flavor, add the optional cinnamon and cardamom.
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)
- Stir-Fry Rice Noodles (thai kitch)
- 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.