Thai Beef Stew
Source of Recipe
Meat & Livestock Australia
Recipe Introduction
Serves 4. Preparation time : 10 Minutes. Cooking time : 1 1/2 hours.
List of Ingredients
- 600g casserole beef (fat trimmed and 2cm dice)
- 3 cm piece ginger (peeled and grated)
- 1 stalk lemongrass (white only finely sliced)
- 1 - 2 chillies (finely sliced-seeds removed for milder flavour)
- 400ml lite coconut milk
- 150ml chicken liquid stock or water
- 2 tablespoons olive oil
- bok choy, rice and coriander leaves to serve
Instructions
- Coat beef in oil. Heat casserol pot over medium to high heat and brown meat in 2 batches.
- Add ginger, lemongrass, chilli, coconut milk and stock. Bring to the boil, covered.
- (Stovetop method): Reduce heat to low and simmer for 1 1/2 hours. To serve stir through leaves of bok choy.
- (oven method) : Place in a preheated oven 160 deg Celcius for 1 1/2 hour. Stir through bok choy, replace lid and wilt for 5 minutes before serving.
Final Comments
To serve, stir through leaves of bok choy and place over rice scattered with coriander leaves. I stirred 'Birds Eye Sir Fry Thai Style mix' through. This consists of baby corn, green beans, carrot strips, broccoli florets, bamboo shoots. Also thickened a bit with cornflour.
Recommended cassserole cuts - chuck, brisket, topside, round, blade, silverside.
|
|
member logon
