Thai Braised Beef Stew
A hearty Thai-inspired beef stew made with tender beef, sweet fennel, and a hint of Australian flavors.
Ingredients
- ●1 pound Beef (chewy)Cut into 1-inch cubes
- ●2 bulbs FennelSliced
- ●2 cups Australian beef brothHomemade or store-bought
- ●2 tablespoons Fish sauceAdjust to taste
- ●1 tablespoon Brown sugarAdjust to taste
- ●1 can Coconut milk14 oz
- ●2 tablespoons Thai red curry pasteAdjust to taste
- ●to taste SaltAdjust to taste
- ●to taste Black pepperAdjust to taste
- ●2 tablespoons Vegetable oilFor browning
Instructions
- 1
Heat 1 tablespoon of oil in a large Dutch oven over medium-high heat.
- 2
Brown the beef cubes on all sides, about 2-3 minutes per side.
- 3
Remove the browned beef from the pot and set aside.
- 4
Add the remaining 1 tablespoon of oil to the pot.
- 5
Add the sliced fennel and cook until it starts to soften, about 3-4 minutes.
- 6
Add the Thai red curry paste and cook for 1 minute, stirring constantly.
- 7
Add the beef broth, brown sugar, fish sauce, and salt. Stir to combine.
- 8
Return the browned beef to the pot and bring the mixture to a boil.
- 9
Reduce the heat to low, cover, and simmer for 2 1/2 hours, or until the beef is tender.
- 10
Stir in the coconut milk and continue to simmer for an additional 10-15 minutes.
- 11
Season with black pepper to taste.
- 12
Serve hot, garnished with fresh cilantro or scallions if desired.