Beef Stew With Curry And Lemongrass

Recipe Ingredients

4 cups	948ml	Water
2		Extra-large beef bouillon cubes - (1/2 oz ea)
2 tablespoons	30ml	Olive oil
2 1/4 lbs	1021g / 36oz	Trimmed boneless beef chuck - cut 1 1/2" cubes
2 cups	125g / 4.4oz	Coarsely-chopped onions
3		Garlic cloves - minced
1		Diced tomatoes in juice - (14 1/2 oz)
1/3 cup	48g / 1.7oz	Finely-chopped fresh lemongrass
1 tablespoon	15ml	Curry powder
2		Bay leaves
2		Carrots - peeled, and (large)
		Cut into 1/2" pieces
2		Potatoes - peeled, and (small)
		Cut into 1/2" pieces
8 oz	227g	Button mushrooms - trimmed
		Salt - to taste
		Freshly-ground black pepper - to taste
		Chopped fresh parsley

Recipe Instructions

Bring 4 cups water to boil in large saucepan. Add bouillon and stir to dissolve; set aside.

Heat 1 tablespoon oil in heavy large pot over high heat. Working in batches, add beef and saute until brown, about 6 minutes per batch. Using slotted spoon, transfer beef to bowl.

Add 1 tablespoon oil, onions and garlic to same pot; saute until onions are tender, about 5 minutes. Add bouillon mixture, tomatoes with juices, lemongrass, curry powder and bay leaves. Return beef and any accumulated juices to pot. Bring to boil. Reduce heat to medium-low, cover and simmer until beef is almost tender, stirring occasionally, about 1 hour.

Add carrots, potatoes and mushrooms to stew and simmer until vegetables are just tender, about 20 minutes. Uncover and simmer until potatoes are very tender and stew is slightly thickened (potato pieces will thicken liquid), about 10 minutes. Season to taste with salt and pepper. Transfer to serving bowl. Sprinkle with chopped parsley and serve.

This recipe yields 6 servings.

Source:
Bon Appetit, December 1998

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