Spicy Ginger Beef Stew with Lemongrass

Name: Thermomix recipe: Spicy Ginger Beef Stew with Lemongrass
Prep time: 20 min
Cook time: 4 h
Ingredients: 4 lemongrass stalks, trimmed; 8 cloves garlic; 8 kaffir lime leaves; 5 cm piece young ginger; 2 small Thai red chillies; 2 Tablespoons Extra Virgin Olive Oil (EVOO); 2-3 Kilos chuck or casserole steak, cubed; pink salt flakes; freshly ground black pepper to taste; 2 star anise; 1 cinnamon stick; 100 Grams tamari sauce; 40 Grams fish sauce; 50 Grams coconut sugar; 100 Grams water; 3-4 large eschalots, peeled and quartered; 500 Grams carrots, peeled and cut into chunks; few spring onions, to garnish; Fresh Rice Noodles to serve; Lime wedges to serve

Make on Fresco

Serves 4-6 Prep Time 20 minutes Cook Time 4 hours Rated:

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Before you get all excited about 3kg of beef plus everything else fitting into your Thermomix, read on friends, read on. This recipe is transferred into your slow cooker, so although we are hopefully heading into the warmer weather down here in Oz, the peeps up north (way north) are going into their cold season, so I thought this would be an opportunity for you to get all warm and fuzzy thinking about how I was thinking about you!! (You‘re welcome.)

I do love this dish, it is fragrant, easy, pretty and those rice noodles...seriously. If you haven’t tried them before, this is the time! GO AND DO.

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Need

4 lemongrass stalks, trimmed
8 cloves garlic
8 kaffir lime leaves
5 cm piece young ginger
2 small Thai red chillies
2 Tablespoons Extra Virgin Olive Oil (EVOO) BUY
2-3 Kilos chuck or casserole steak, cubed
pink salt flakes BUY
freshly ground black pepper to taste
2 star anise
1 cinnamon stick
100 Grams tamari sauce
40 Grams fish sauce
50 Grams coconut sugar
100 Grams water
3-4 large eschalots, peeled and quartered
500 Grams carrots, peeled and cut into chunks
few spring onions, to garnish
Fresh Rice Noodles to serve Recipe
Lime wedges to serve

Do

1: Place lemongrass, garlic, lime leaves, ginger, chilies and EVOO into Thermomix bowl and blend 20 sec/speed 8.
2: Sauté 5 min/Varoma/speed 1/MC off.
3: Season the meat with salt and pepper and set aside.
4: Add the star anise, cinnamon, tamari, fish sauce, coconut sugar and water to Thermomix bowl and cook 5 min/100°C/speed 1.
5: Place the meat into your slow cooker, or a Dutch oven with a lid. Pour cooked sauce over the top. Cover and cook for 3-4 hours in a slow cooker, or 2 hours in a Dutch oven on a low to medium heat.
6: Add eschalots and carrots and cook a further hour.
7: Prepare rice noodles according to package directions (unless you have pre-made your own) and divide between serving bowls.Slice the spring onions on an angle.
8: Serve lots of the beef on top of the noodles, garnished with spring onions and a lime wedge per serving.

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Find out more

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!