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This hearty, Franco-Asian beef stew gets a fresh kick from basil and hot chiles. More Beef Recipes & Cooking Tips

Marcia Kiesel
April 2012

Gallery

Credit: © Anna Williams

Recipe Summary

active:
45 mins
total:
2 hrs 45 mins
Yield:
6
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Ingredients

marinade
stew

Directions

Marinate the meat
  • In a mini food processor, mince the garlic with the lemongrass. Add the soy sauce, oil, salt, sugar and five-spice powder and pulse to combine. In a large bowl, toss the beef with the marinade to coat thoroughly. Let marinate at room temperature for 30 minutes.

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Make the stew
  • In an enameled cast-iron casserole, heat 1 tablespoon of the oil over moderate heat. Add half of the meat; cook until lightly browned. Transfer to a bowl. Repeat with 1 tablespoon of the oil and the remaining meat.

  • Add the remaining 1/2 tablespoon of oil to the casserole along with the onion, garlic, ginger and crushed red pepper. Add 1 tablespoon of water, cover and cook over low heat, stirring occasionally, until the aromatics are softened, about 5 minutes. Add the tomato paste and cook over moderately high heat, stirring, until glossy, about 1 minute. Add the broth and bring to a boil, scraping up any browned bits.

  • Return the meat to the casserole. Add the carrots, star anise and lemongrass. Simmer over low heat, stirring occasionally, until the meat is tender, 1 hour and 45 minutes. Using a slotted spoon, transfer the beef to a bowl. Boil the sauce over high heat until reduced to 4 cups, 3 minutes. Discard the star anise and lemongrass. Return the beef to the casserole. Season the stew with salt and serve over noodles. Garnish with the basil and red chile.

Suggested Pairing

Lesser-known wine regions like California’s Lake County can produce great values. Try a Cabernet.

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