Lemongrass Beef Stew Recipe

Drown your rice in this comforting beef stew.

With the simple addition of alugbati, also known as Malabar or Indian spinach, this fragrant stew gets a shot of folic acid, iron, and fiber. Serve it with rice on a cool night for a comforting meal.

Lemongrass Beef Stew Recipe

Len Santos-Ding of Feed 5000
Drown your rice in this comforting beef stew.
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Main Dishes
Cuisine Asian
Servings 4

Ingredients
  

Lemongrass Beef Stew Ingredients

  • 3 tablespoons vegetable oil
  • 1 red onion chopped
  • 1 1-inch piece ginger sliced
  • 2 bulbs lemongrass (tanglad) trimmed and pounded
  • 1 teaspoon turmeric (luyang dilaw) grated
  • 500 Grams Beef (use shin shanks), cubed
  • 2 tablespoons fish sauce (patis)
  • 1 tablespoon brown sugar
  • 10 to 12 cups beef stock
  • 1 large sweet potato (kamote) peeled and sliced into 2-inch pieces
  • 2 finger chilies (siling pang-sigang)
  • 1 bundle alugbati (Indian spinach) leaves only, washed and drained

Instructions
 

  • Heat oil in a large, heavy-bottomed pot over medium heat. Sauté onions, ginger, and garlic until fragrant but not browned. Add lemongrass, turmeric, and beef. Season with fish sauce and brown sugar.
  • Add stock. Increase heat to high and bring to a boil. Lower heat, cover, and simmer for about 2½ to 3 hours or until beef is tender.
  • Add sweet potatoes and chilies. Simmer for about 15 minutes or until sweet potatoes are cooked.
  • Add alugbati leaves. Cook until wilted. Adjust seasoning with fish sauce and brown sugar. Transfer to a serving bowl and serve hot.
Keyword beef stew, beef stew recipe, lemongrass, lemongrass beef, lemongrass beef recipe, lemongrass beef stew, lemongrass beef stew recipe
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