CURRY BEEF STEW

CURRY BEEF STEW image

Number Of Ingredients 19

CURRY PASTE
6 dried puya or 3 dried guajillo chiles, stemmed, seeded
1/2 teaspoon kosher salt
1 lemongrass stalk, bottom 4' only, tough outer layer removed, cut into 1' pieces
2 tablespoons sliced peeled fresh galangal
2 tablespoons sliced peeled fresh turmeric
1/2 cup chopped shallots
1/4 cup halved garlic cloves
1 tablespoon Thai shrimp paste
STEW
2 pounds trimmed beef chuck, cut into 1 1/2'-2' cubes
3 tablespoons soy sauce, preferably Thai thin soy sauce (such as Healthy Boy)
2 tablespoons ground dried Thai chiles
9 cups beef broth, preferably low-salt
1 cup halved shallots
3 medium carrots, peeled, halved lengthwise, cut crosswise into 1/4'-thick half-moons (about 1 cup)
6 fresh or frozen kaffir lime leaves
Chopped fresh cilantro
Thinly sliced Thai basil

Steps:

In a mortar, pound chiles and salt with a pestle until pulverized, about 5 minutes. Add ingredients one by one in order listed, fully pulverizing each before adding the next, about 15 minutes total. DO AHEAD: Can be made 1 week ahead; cover and chill. STEW Combine curry paste, beef, soy sauce, and ground dried chiles in a pot; stir to evenly coat beef. Cook, stirring occasionally, over medium heat for 5 minutes. Add broth and bring to a boil. Cover, reduce heat to medium-low, and simmer, stirring occasionally, until beef is tender but not falling apart, 2-2 1/2 hours Stir in shallots, carrots, and lime leaves. Simmer until vegetables are just tender, about 10 minutes. If broth is too salty, add water a few tablespoonfuls at a time. Garnish with cilantro and basil.