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Thai Beef Stew

Savory Thai Beef Stew: Easy Comfort Food in 4 Hours

This Thai Beef Stew offers savory depth with authentic flavors, perfect for a comforting meal any time of the year.
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Prep Time 30 minutes
Cook Time 4 hours
Resting Time 30 minutes
Total Time 4 hours 30 minutes
Servings: 6 servings
Course: Beef
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 pounds Beef Stew Meat Beef chuck is a great substitution.
  • 1 large Onion Chopped into wedges.
  • 1 medium Daikon Radish Can be replaced with other root vegetables.
  • 4 cloves Garlic Smashed.
  • 1 inch Fresh Ginger Root Thinly sliced.
  • 3 tablespoons Oyster Sauce Substitute with soy sauce if necessary.
  • 1 tablespoon Light Soy Sauce Offers balanced saltiness.
  • 1 tablespoon Dark Soy Sauce Adds color and depth.
  • 1 tablespoon Maggi Sauce Optional but enhances complexity.
  • 1 tablespoon Fish Sauce Optional but recommended.
  • 2 tablespoons Brown Sugar Can be substituted with cane or coconut sugar.
  • 4 cups Beef Stock Low sodium options recommended.
For the Spice Bag
  • 2 pieces Star Anise
  • 2 pieces Bay Leaves
  • 1 stick Cinnamon Stick
  • 2 pieces Cardamom Pod
  • 1 tablespoon Coriander
  • 1 teaspoon Black & White Peppercorns
  • 1 tablespoon Five Spice Powder
For Serving
  • 2 pieces Thai Chili Peppers For a spicy kick.
  • 1 bunch Fresh Cilantro For garnish.
  • 3 pieces Scallions For garnish.

Equipment

  • Slow Cooker
  • large stockpot
  • Muslin Bag or Cheesecloth

Method
 

Preparation Steps
  1. Prepare Spice Bag: In a small bowl, combine star anise, bay leaves, cinnamon stick, cardamom pod, coriander, peppercorns, and five spice powder. Place into a muslin bag or cheesecloth and set aside.
  2. Combine Ingredients: In a slow cooker or large stockpot, add beef stew meat, diced onion, daikon radish, smashed garlic cloves, and thinly sliced ginger. Layer evenly.
  3. Add Sauces: Pour oyster sauce, light soy sauce, dark soy sauce, Maggi sauce, and brown sugar over the ingredients and stir gently.
  4. Add Stock: Carefully pour in the beef stock.
  5. Submerge Spice Bag: Gently push the spice bag into the liquid.
  6. Cook: If using a slow cooker, cook on low for 8 hours or high for 4 hours, or simmer on the stovetop for 3-4 hours.
  7. Finish: Stir the stew, check beef for tenderness, and remove spice bag.
  8. Serve: Ladle stew over rice or noodles and garnish with chili peppers, cilantro, and scallions.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 20gProtein: 35gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 4mg

Notes

Store leftovers in airtight containers for up to 4 days. For freezing, portion into freezer-safe bags or containers for up to 3 months.

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