Thai Beef Stew

garlicallday.com Full Recipe

Cook this boldly flavoured Thai Beef Stew in the slow cooker, or in a stockpot on the stove.

It’s a dump-and-go recipe: no need to sear the meat, or fry the aromatics, or anything complicated.

INGREDIENTS:

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Add all the spices to a small muslin bag or tie them up in a few layers of cheesecloth.

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Add the remaining beef stew ingredients to a crockpot or stockpot. Cover with beef stock.

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Push the bag of spices into the beef stock so that it’s fully submerged. Cover with a lid. Slow cook on low for 8 hours (or high for 4 hours).

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At the end of cooking, the beef should be fall-apart tender. Serve Thai beef stew over rice or noodles, with lots of fresh chilies and herbs.

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Hint: Depending on whether your beef stock was low-sodium, you might want to add more salt.

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Swipe up for full recipe!

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Thai Beef Stew

Cook this boldly flavoured Thai Beef Stew in the slow cooker, or in a stockpot on the stove.

It’s a dump-and-go recipe: no need to sear the meat, or fry the aromatics, or anything complicated.

INGREDIENTS:

beef stew meat

daikon radish

garlic

ginger root

oyster sauce