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Make Your Own Khmer Beef Beer Stew

Make Your Own Khmer Beef Beer Stew

6 servings, 30mins Prep time, 120mins Cooking

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Ingredients:


1kg Lean Beef, 70g Mekong Kitchen Cambodian Red Curry Paste,

1L of Beef or Chicken Stock, 100g Coriander, 1 Diced Onion, 4 Crushed Garlic Cloves,

2cm Grated Ginger, 3 Sprigs of Choped Coriander, 1 Diced Medium Carrot, 4 Peeled Diced Potato,

50g Frozen Peas, 2-3 Sprigs Fresh Green Peppercorn, 1 Stout Beer, Cornstarch, 1/2tsp Cumin, Salt. Pepper, Oil

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Preparation:


  • Blend Broth and half coriander (leave and stem) until smooth bright green liquid, Set aside.
  • On medium heat, place a heavy-bottomed pot, once hot add a drizzle of oil
  • Sear the Beef for 1-2mins per side, then set aside in a bowl
  • Add Chopped Onion, Garlic to the pan, fry until nicely brown, Remove from pan.
  • Deglaze the pan with 1/3 beer, & place the onion/garlic mix back into the pan.
  • Once Onion is lightly brown, add the Cambodian Red Curry Paste and sauté for about 1min
  • Add the seared beef back into the pot, add the Ginger, Potatoes, Carrot, Green Peppercorn
  • Season as per your liking and stir well.
  • Pour Coriander Broth and Remaining beer over meat and mix Well. Make sure all beef is submerged
  • Reduce Heat and cover with lid, set simmer for 1-2hrs or until tender.
  • Add Frozen Peas and cook 10mins (no lid)
  • Check stew liquid, if too thin, thicken it using cornstarch mixing 2 teaspoons with 4 tablespoons of stew liquid until smooth. Add half the amount in the stew and mix well. Add more if required, until stew is of preferred thickness.
  • Garnish with remaining Coriander and (optional) some sliced chillies
  • Best Served with Steamed Rice and Cold Beer
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