Thai Beef Stew
A comforting and flavorful Thai-inspired beef stew that's perfect for a cozy evening. The Uruguayan influence adds a unique twist to this Asian-inspired dish.
Ingredients
- ●1 pound beefsirloin or ribeye work well
- ●2 cups uruguayan beef brothyou can also use beef broth as a substitute
- ●2 tablespoons dank Thai red curry pasteadjust to taste
- ●1 can (14 oz) coconut milkfull-fat for a richer stew
- ●2 tablespoons fish sauceadds depth and umami
- ●1 tablespoon brown sugarbalances the flavors
- ●2 tablespoons vegetable oilfor cooking
- ●1 medium onionchopped
- ●3 cloves garlicminced
Instructions
- 1
Heat 1 tablespoon of vegetable oil in a large Dutch oven over medium-high heat.
- 2
Add the chopped onion and cook until browned, about 5 minutes.
- 3
Add the minced garlic and cook for another minute.
- 4
Add the beef and cook until browned on all sides, about 5 minutes.
- 5
Add the Thai red curry paste and cook for 1 minute, stirring constantly.
- 6
Pour in the beef broth and bring the mixture to a boil.
- 7
Reduce the heat to low and simmer, covered, for 1 1/2 hours, or until the beef is tender.
- 8
Stir in the coconut milk, fish sauce, and brown sugar.
- 9
Simmer for another 10 minutes, or until the stew has thickened slightly.
- 10
Season with salt and pepper to taste.
- 11
Serve hot, garnished with fresh herbs if desired.