2 pounds beef stew meat, trimmed and cut into 1-inch cubes
2 tablespoons oil, divided
1 cup baby carrots
1 medium onion, cut into thin wedges1 clove garlic, minced
2 tablespoons tomato paste
1 teaspoon salt
2 cups beef stock
1 tablespoon lemon juice
1/4 cup sliced green onions (optional)
Thai Kitchen® Jasmine Rice, (optional)
1MIX flour and 2 teaspoons of the Seasoning in shallow dish. Coat beef with flour mixture.
2HEAT 1 tablespoon of the oil in large deep skillet or Dutch oven on medium-high heat. Add beef in batches; cook until browned on all sides. Add remaining 1 tablespoon oil as needed. Return beef to skillet. Add carrots, onion, garlic, tomato paste, remaining 1 tablespoon plus 1 teaspoon Seasoning and salt; mix well. Stir in stock and lemon juice.
3BRING to boil. Reduce heat to medium-low; cover and simmer 1 1/2 hours or until beef is tender, stirring occasionally. Sprinkle with green onions and serve over cooked jasmine rice, if desired.
Nutrition information coming soon.
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