Beef and Lemongrass Stew

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

Beef and Lemongrass Stew

Serves 5/6


  • 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


  1. Fry the beef in a big pot (I don’t add oil, just rely on its own juices) until browned. Remove.
  2. In the same pan, gently fry the shallots, garlic and chilli for 5 minutes.
  3. Add everything else (except the rice), bring to the boil and simmer for 3 hours (with the lid on).
  4. Serve with rice and garnish with coriander leaves and lime wedges.


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