Make Your Own Khmer Beef Beer Stew
Bring the taste of Cambodia to your table with a hearty beef beer stew. Slow-cooked to perfection, every spoonful is packed with comforting, authentic flavor.
What you'll need: (6servings)
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 Chopped 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.
How to make it:
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 chilies. Best Served with Steamed Rice and Cold Beer.
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