Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 2 pounds of beef chuck roast cut into 2-inch cubes and season them with 1 teaspoon of salt and 1/2 teaspoon of black pepper.

2. 2

   In a food processor, combine 4 large shallots, 6 cloves of garlic, 1-inch piece of thinly sliced galangal, and 1 tablespoon of grated fresh turmeric root, then process until a smooth paste forms.

3. 3

   Heat 2 tablespoons of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat, then brown the seasoned beef cubes on all sides in batches for about 3-4 minutes per side, removing them to a plate once browned.

4. 4

   Reduce the heat to medium-low, add the prepared spice paste to the pot, and cook, stirring frequently, for 5 minutes until fragrant, then stir in 1 tablespoon of ground coriander and 1 teaspoon of ground cumin, cooking for 1 minute more.

5. 5

   Return the browned beef to the pot, pour in 1 cup of full-fat coconut milk, 2 cups of beef broth, 2 tablespoons of fish sauce, 1 tablespoon of palm sugar, 3 bruised lemongrass stalks tied in a knot, and 4 torn kaffir lime leaves, then stir in 1 tablespoon of saffron threads that have been soaked in 1/4 cup of warm coconut milk.

6. 6

   Bring the mixture to a gentle simmer, cover the pot tightly, and braise in a preheated 300°F (150°C) oven or on the stovetop over low heat for 2 hours, stirring occasionally.

7. 7

   Add 2 large carrots and 2 medium potatoes, both cut into 1-inch pieces, to the pot, stir gently, cover again, and continue to braise for another 1 hour, or until the beef is fork-tender and the vegetables are cooked through, then remove the lemongrass and kaffir lime leaves before serving.