Sources: nom nom paleo (stew) + my organic life ("noodles")
Prep Time: 1 hour
Cook Time: 4-5 hours
Yields: 6-8 portions
Ingredients:
- 2½ lbs. beef stew meat, cubed
- 1 large stalk lemongrass, cut into 3-inch lengths, and bruised with a heavy object
- 3 tbsp. fish sauce
- 1½ tsp. Madras curry powder
- 2½ tbsp. minced ginger
- 2 tbsp. applesauce
- 1 bay leaf
- 3 tbsp. ghee
- 1 yellow onion, finely chopped
- 2 cups canned diced tomatoes, pressed by hand trough a tomato sieve
- 2 whole star anise
- 3 cups water
- 1 lb. carrots, peeled and chopped into 1-inch pieces
"noodles" - optional:
- 4 packs of Enoki mushrooms, remove the roots, wash, drain and somewhat separate
- 1 tbsp. ghee
- Sesame oil
- Salt and pepper
Directions:
- In a large bowl, prepare a marinade from the fish sauce, curry powder, ginger, applesauce, lemongrass and bay leaf.
- Marinade the beef for 30 minutes or more.
- In a dutch oven or a skillet, melt the ghee and brown the beef. Set aside and keep the lemongrass and bay leaf.
- If you're using a dutch oven, preheat oven to 300°F. Otherwise you can use a slow cooker.
- Fry the onions in the skillet/dutch oven until soft.
- Add the tomatoes, bring to boil, then simmer for about 12 min until a paste is formed.
- Add some salt to taste, then also the browned beef, lemongrass, bay leaf, and star anise.
- Simmer for 5 minutes, then add the water and carrots, and bring to boil.
- If you're using a dutch oven, then transfer it to the over and bake for 2½ hours. If using a slow cooker then transfer to it and cook on high for 3-4 hours or until meat is really tender.
- For noodles: when stew is almost ready, heat up the ghee in a skillet and add the mushrooms. There will be liquid coming out.
- Add salt and black pepper to taste, and sesame oil, then turn the heat up to high and stir well for about 2 minutes, until the liquid thickens.
- Put "noodles" in the serving bowls, then pour the stew over them and serve.
