Thai Beef Stew with Lemongrass and Noodles

Ingredients

• •4 stalks lemongrass stalks
• •4 cloves garlic
• •4 leaves kaffir lime leaves
• •2 tablespoons chopped peeled ginger
• •2 whole red Thai chiles
• •3 pounds boneless beef chuck
• •1 to taste Kosher salt and pepper
• •2 tablespoons vegetable oil
• •2 pods star anise
• •1 stick cinnamon stick
• •½ cup reduced-sodium soy sauce
• •1 tablespoon fish sauce
• •¼ cup light brown sugar
• •1 cup unsweetened coconut flakes
• •4 medium shallots
• •1 pound carrots
• •4 whole scallions
• •8 ounces wide rice noodles
• •1 to serve lime wedges

Cooking Instructions

1. 1.

   Process lemongrass, garlic, kaffir lime leaves, ginger, and 2 chiles in a food processor until a fine paste forms.

   5 min

2. 2.

   Season beef with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in batches, cook beef, turning occasionally, until browned, 10-15 minutes; transfer to a plate.

   15 min

3. 3.

   Cook lemongrass paste in same pot, stirring often, until lemongrass is beginning to soften, 5-8 minutes. Add star anise, cinnamon, soy sauce, fish sauce, brown sugar, beef with any juices, and 10 cups water. Bring to a boil, reduce heat, and simmer, partially covered, skimming occasionallly, until beef is tender and liquid is slightly thickened, 2 1/2-3 hours.

   180 min

4. 4.

   Meanwhile, preheat oven to 350°F. Toast coconut flakes on a rimmed baking sheet, tossing occasionally, until golden around the edges, about 4 minutes; set aside.

   4 min

5. 5.

   Add shallots and carrots to stew and cook, partially covered, until vegetables are soft and beef is falling apart, 35-45 minutes. Mix in scallions (they should wilt slightly).

   40 min

6. 6.

   Meanwhile, cook noodles according to package directions.

   10 min

7. 7.

   Divide noodles among bowls and ladle stew over; top with toasted coconut and more scallions. Serve with lime wedges.

   5 min

8. 8.

   DO AHEAD: Stew (without noodles) can be made 3 days ahead. Let cool; cover and chill.