The vegetables and potatoes reveal this mild stew's Indian origins. For truly authentic Southern Thai flavor, add the optional cinnamon and cardamom.
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INGREDIENTS
Ingredients
- 1 cup flour
- 2 teaspoons salt, divided
- 1 teaspoon ground black pepper
- 1 stalk fresh lemongrass, minced , (optional)
- 1 pound boneless chuck roast, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 2 cups chopped onions
- 1 teaspoon brown sugar
- 2 cloves garlic, minced
- 2 tablespoons Thai Kitchen® Gluten Free Roasted Red Chili Paste
- 1 can (28 ounces) whole tomatoes
- 2 cups diced carrots
- 2 cups diced, peeled potatoes
- 1 to 1 1/2 cups beef stock
- 1/2 teaspoon ground cinnamon , (optional)
- 1/2 teaspoon ground cardamom , (optional)
- Cooked jasmine rice, or
- Thai Kitchen® Gluten Free Stir Fry Rice Noodles
INSTRUCTIONS
- 1 MIX flour, 1 teaspoon of the salt, pepper and lemongrass in shallow dish. Coat beef in flour mixture. Set aside. Heat oil in large saucepot on medium heat. Add onions, remaining 1 teaspoon salt and sugar; cook and stir 5 minutes or until softened. Add garlic and chili paste; cook and stir 2 minutes. Add beef; cook and stir 5 to 7 minutes or until beef is browned.
- 2 STIR in tomatoes, carrots, potatoes, 1 cup of the stock, and cinnamon and cardamom, if desired. Bring to boil, stirring occasionally. Reduce heat to low; simmer 30 to 35 minutes or until meat is tender. Add additional stock if necessary.
- 3 SERVE over cooked Jasmine Rice or Stir-Fry Rice Noodles tossed with butter and sesame seeds.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
