Popular Conditions & Diets
Ingredients
20
Time
45m
Serves
6
Recipe by Jaclyn Irwin
Ingredients
20
Time
45m
Serves
6
Dinner
2 1/2 lb
Boneless Beef Chuck
Cut into cubes
2 1/2 tsp
Five Spice
1/4 cup
Fish Sauce
2 Tbsp
Fresh Ginger
minced, divided
2 tsp
Coconut Sugar
3
Lemongrass Stalks
divided
2 Tbsp
Coconut Oil
plus more for searing
1 Large
Yellow Onion
sliced thin
1/3 cup
Tomato Paste
6
Garlic Cloves
minced
2 cups
Chicken Broth
4 cups
Water
3 whole
Star Anise
1
Cinnamon Stick
2 Tbsp
Low Sodium Tamari
3/4 tsp
Kosher Salt
6
Carrots
chopped on the bias
12 oz
Noodles
(dry)
1/4 cup
Thai Basil
(packed) for garnish
2 stalks
Green Onion
sliced on the bias, optional, for garnish
1
In a large bowl combine the beef, five spice, fish sauce, half the minced ginger and coconut sugar. Mix well to combine. Set aside for 30 minutes.
2
Prepare the lemongrass. Remove the tough outer pieces and finely chop one stalk and set aside. Remove the tough outer pieces on the remaining two stalks and then roughly chop and set aside in a small nut milk bag (or cheesecloth wrapped bundle).
3
Heat a large dutch oven over medium heat and add the coconut oil. Working in batches, remove the beef pieces leaving the marinade in the bowl and sear until browned on all sides, about two to three minutes per side. Remove and set aside on a plate.
4
Add the onion to the dutch oven and cook for one to two minutes and then add the tomato paste and cook, stirring occasionally until deep red, about five minutes.
5
Add the finely chopped lemongrass, remaining minced ginger and garlic and cook for one to two minutes, until fragrant.
6
Return the beef and any accumulated juices along with the remaining marinade from the bowl into the dutch oven. Pour in the broth and water along with the lemongrass bundle, star anise, cinnamon, tamari and salt. Stir to combine.
7
Bring to a simmer, reduce the heat and cover for one hour. Skim the fat from the top if you wish.
8
Add the carrots to the dutch oven and cook, uncovered for 45 minutes, or until the carrots are tender. Fish out the star anise, cinnamon and the lemongrass bundle.
9
Cook the noodles according to package directions.
10
Divide the noodles among bowls and ladle the beef stew on top. Garnish with Thai basil and green onion. Enjoy!
11
Substitutions: No nut milk bag or cheesecloth: just add the lemongrass to the dutch oven and remove before serving.
Toronto based Holistic Nutritionist, Jaclyn Irwin, aims to encourage women to end years of yo-yo dieting and develop a healthier relationship with food. As founder of Holistic Foodie, a food and lifestyle blog filled with delicious recipes, wellness tips and green beauty, she is blending her love of food with gentle nutrition and showing you how to enjoy both kale and cocktails.
