So… It’s March here in Zürich, but that hasn’t stopped the snow returning. I’ve had to dig out my earmuffs and snowboots again this week, which means, it’s time for stew!
I love this recipe. Being Irish, I can’t resist a good stew, but this one takes it to another level. It’s spicy, citrusy and wholesome. It takes a while to cook, but is ridiculously easy. I usually have it with steamed rice, but tried it with Soba noodles this evening. Rice is definitely the winner! It soaks up the juices far better.
I keep the lemongrass and lime leaves in the freezer so that I always have them on hand for this dinner. Homeade beef stock works best.
Beef and Lemongrass Stew
- 1kg stewing beef, 4cm cubes
- 5 sliced shallots
- 3 cloves sliced garlic
- 3 sliced red chillies
- 4 stalks of lemongrass, bashed, then cut into 3cm inch pieces
- 4 lime leaves
- 2 star anise
- 1 cinnamon stick
- 550ml beef stock
- 20ml fish sauce
- juice one lime
- 150g frozen peas
- cooked rice to serve
- Garnish with coriander leaves and lime wedges
- Fry the beef in a big pot (I don’t add oil, just rely on its own juices) until browned. Remove.
- In the same pan, gently fry the shallots, garlic and chilli for 5 minutes.
- Add everything else (except the rice), bring to the boil and simmer for 3 hours (with the lid on).
- Serve with rice and garnish with coriander leaves and lime wedges.