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Thursday, July 21

Curried beef stew

Ancho chiles, dried, stemmed, seeded
Salt, kosher
½ teaspoon
Lemongrass stalk, bottom 4-inches only, tough outer layer removed, cut into 1-inch pieces
Ginger, peeled, sliced
2 tablespoons
Turmeric, peeled, sliced
2 tablespoons
Shallots, chopped
½ cup
Garlic, halved
½ cup
Fish sauce
1 tablespoon
Beef chuck, trimmed, cut into 1 ½-inch cubes
2 pounds
Soy sauce, light
3 tablespoons
African birds eye chiles
2 tablespoons
Broth, beef, low-sodium
9 cups
Carrots, peeled, halved lengthwise, cut crosswise into ¼-inch-thick half-moons
1 cup
Shallots, halved
1 cup
Kaffir lime leaves
Cilantro, chopped

Basil, thinly sliced

  1. In a mortar, pound the chiles and salt with a pestle until pulverized, about 5 minutes. 
  2. Add curry ingredients one by one in order listed, fully pulverizing each before adding the next. 
  3. In a pot over medium heat, combine the curry paste, fish sauce, beef, soy sauce, and chiles. 
  4. Cook, stirring occasionally, for 5 minutes. 
  5. Add the broth, and bring to a boil. 
  6. Cover, reduce heat to medium-low, and simmer, stir occasionally, until the beef is tender but not falling apart, about 2 to 2 ½ hours. 
  7. Stir in the shallots, carrots, and kaffir leaves. 
  8. Simmer until the vegetables are just tender, about 10 minutes. 
  9. If the broth is too salty, add water a few tablespoons at a time. 
  10. Garnish with cilantro and basil. 
Recipe adapted from Bon Appétit.

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