Charles Phans Lemongrass Beef Stew
Ingredients
- 3 pounds boneless beef short ribs, cut into 1 1/2-inch cubes
- 4 tablespoons canola oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups diced yellow onion
- 2 teaspoons minced garlic
- 1/4 cup finely minced lemongrass
- 3 tablespoons tomato paste
- 2 by 1-inch piece fresh ginger, peeled and smashed
- 2 whole star anise pods
- 1 or 2 Thai chiles, stemmed, plus 1 teaspoon minced, for garnish
- 6 cups beef stock
- 3 carrots, peeled and cut into 2-inch lengths
- 8 ounces daikon radish, peeled and cut into 1-inch lengths
- About 2 tablespoons fish sauce
- 1/4 cup finely sliced fresh Thai basil, for garnish
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