Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 2 pounds of beef chuck into 1.5-inch cubes, season thoroughly with 1 teaspoon of salt and 0.5 teaspoon of black pepper.

2. 2

   Heat 2 tablespoons of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat, then sear the beef cubes on all sides until browned, working in batches if necessary, and remove them from the pot.

3. 3

   Add 2 chopped medium onions to the pot, sautéing them for 5 minutes until softened, then stir in 4 minced cloves of garlic and 2 tablespoons of tomato paste, cooking for 2 more minutes.

4. 4

   Return the seared beef to the pot, pour in 4 cups of beef broth, add 2 bruised stalks of lemongrass, and 2 bay leaves, bringing the mixture to a simmer.

5. 5

   Add 3 cut medium carrots and 3 cubed medium potatoes to the pot, ensuring they are mostly submerged in the liquid.

6. 6

   Cover the pot tightly and braise in a preheated oven at 325°F (160°C) for 2.5 to 3 hours, or until the beef is very tender.

7. 7

   Stir in 0.25 cup of chopped fresh dill just before serving.