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Curried Beef Stew

Name: Curried Beef Stew
Cuisine: thai
Ingredients: 6 dried puya or 3 dried guajillo chiles, stemmed, seeded; 1/2 teaspoon kosher salt; 1 lemongrass stalk, bottom 4" only, tough outer layer removed, cut into 1" pieces; 2 tablespoons sliced peeled fresh galangal; 2 tablespoons sliced peeled fresh turmeric; 1/2 cup chopped shallots; 1/4 cup halved garlic cloves; 1 tablespoon Thai shrimp paste; 2 pounds trimmed beef chuck, cut into 1 1/2"-2" cubes; 3 tablespoons soy sauce, preferably Thai thin soy sauce (such as Healthy Boy); 2 tablespoons ground dried Thai chiles; 9 cups beef broth, preferably low-salt; 1 cup halved shallots; 3 medium carrots, peeled, halved lengthwise, cut crosswise into 1/4 inch thick half-moons (about 1 cup); 6 fresh or frozen kaffir lime leaves; Chopped fresh cilantro; Thinly sliced Thai basil

A small grocery run gets this on the table.

Ingredients

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directions

1.
In a mortar, pound chiles and salt with a pestle until pulverized, about 5 minutes. Add ingredients one by one in order listed, fully pulverizing each before adding the next, about 15 minutes total. DO AHEAD: Can be made 1 week ahead; cover and chill.
2.
Combine curry paste, beef, soy sauce, and ground dried chiles in a pot; stir to evenly coat beef. Cook, stirring occasionally, over medium heat for 5 minutes. Add broth and bring to a boil. Cover, reduce heat to medium-low, and simmer, stirring occasionally, until beef is tender but not falling apart, 2-2 1/2 hours.
3.
Stir in shallots, carrots, and lime leaves. Simmer until vegetables are just tender, about 10 minutes. If broth is too salty, add water a few tablespoonfuls at a time.
4.
Garnish with cilantro and basil.

Recipes sourced from Epicurious.com.

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