This is a Malaysian version of beef stew, which can be served with rice or bread. This recipe is also suitable for the slow cooker.
Preparation Details
Prep Time: 25 mins
Cook Time: 1 hr 7 mins
Total Time: 1 hr 32 mins
Servings: 8
Ingredients
- 5 shallots, halved
- 5 stalks lemongrass, bottom thirds only, peeled
- 5 cloves garlic
- 1 (1 inch) piece fresh ginger root
- 1 (1 inch) piece galangal
- 5 dried red chile peppers, or more to taste
- 3 tablespoons vegetable oil
- 2 tablespoons curry powder (Optional)
- 2 pounds beef stew meat, cut into 1-inch pieces
- 1 cup coconut milk
- 1 tablespoon vinegar
- 2 teaspoons brown sugar
- salt to taste
Steps
- Place shallots, lemongrass, garlic, ginger, galangal, and chile peppers in a food processor; process spices into a coarse paste.
- Heat vegetable oil in a large pot over medium heat. Add spice paste; cook and stir until sizzling and fragrant, 3 to 5 minutes. Stir in curry powder and cook until fragrant, about 1 minute. Add beef; stir to coat with spices, about 3 minutes. Pour in coconut milk. Cover and simmer stew until beef is tender, about 30 minutes.
- Stir vinegar, sugar, and salt into the pot. Continue to cook, covered, until sauce reduces and thickens, about 30 minutes more.
