Thai Beef Stew with Lemongrass and Noodles

Ingredients for Thai Beef Stew with Lemongrass and Noodles

• 4 lemongrass stalks, trimmed, tough outer layers removed, thinly sliced

• 4 garlic cloves, chopped

• 4 kaffir lime leaves, chopped

• 2 tablespoons chopped peeled ginger

• 2 red Thai chillies, with seeds, sliced

• 1.4kg boneless beef chuck, cut into 2" pieces

• Kosher salt, freshly ground pepper

• 2 tablespoons vegetable oil

• 2 whole star anise pods

• 1 cinnamon stick

• 120ml reduced-sodium soy sauce

• 1 tablespoon fish sauce (such as nam pla or nuoc nam)

• 50g (packed) light brown sugar

• 200g unsweetened coconut flakes

• 4 medium shallots, quartered

• 450g carrots, peeled, cut into 2" lengths, halved if large

• 4 spring onions, cut into 1" lengths, plus more for serving

• 230g wide rice noodles

• Lime wedges (for serving)

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

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.

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 2400ml 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.

Meanwhile, preheat oven to 177°C. Toast coconut flakes on a rimmed baking sheet, tossing occasionally, until golden around the edges, about 4 minutes; set aside.

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

Meanwhile, cook noodles according to package directions.

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

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.