Lemon grass beef stew

The colder weather and the snow makes me want to do some slow cooking and eat comfort foods. I picked up some beef cheeks from the butcher, I have been thinking about lemon grass flavoured beef for a while and finally got around to making it. I didn’t have a recipe but wanted the lemon grass to take the lead and it worked really well. Beef cheeks needs gentle slow cooking an when given time (at least 3 hr) it turns out so soft you can eat it with a spoon and it melts in your mouth! I also love the slow cooking filling the house with the smell of cooking.

Slow cooked beef with lemon grass, serves 2 with bulgur wheat, cooking time approx 3 hours

Trim the beef cheeks and cut in to cubes. Place in a plastic bag and set aside whilst making the marinade.

Lemon grass marinade 

  • 2 lemon grass stalks, the fine sliced thinly, I also put mine through a wet spice grinder
  • juice of 1/2 lime
  • 1 chilli, de seeded and finely chopped
  • 1 tsp Shaxoing rice wine
  • 1 tsp soy sauce
  • 1 tsp fish sauce
  • finley chopped ginger, about 3 cm
  • 1 ½ tsp palm sugar
  • 1 tsp rapseed oil

Other ingredients 

  • Coconut milk light, 1 can, separate the thick milk from the water
  • Beef stock
  • 4 chopped up celery stalks
  • 2 yellow onions, chopped
  • parsely stalks
  • 2 tomatoes, de seeded and cut in strips
  • 2 spring onions, sliced
  • parsely, chopped
  • arrow root
  • 1 tbsp water
  • 1 tbsp oil

For the marinade, place all ingredients in a pestle and mortar and  grind until all the ingredients are mixed, it doesn’t have to be smooth.


Pour the marinade over the beef, shake the bag to make sure the marinade covers all the meat, close the bag, remove excess air and let marinade in the fridge for 24 hours.

The following day add the oil to a pan and gently fry the onion and celery, add the beef and the marinade, pour over beef stock and the coconut water, bring to a boil and let simmer for a minimum of 3 hours, it is possible to pre prepare up to this point, if you are not ready to eat just turn the heat off and set aside.

Celery and onion 20JanCelery&Onion

Simmering beef stew 20JanBeefStewCooking

If you are ready to eat now mix water with the arrow root and add the chopped parsley, the sliced tomato, the spring onion and the rest of the coconut milk. warm through and serve with bulgur wheat or rice.


6 Responses to “Lemon grass beef stew”
  1. I love lemongrass, I’ve never tried to combine it beef and make a stew…marinade for 24 hours…great slow food!

    • petra08 says:

      Lemongrass is great! I was torn between a slow cooking dish or a Thai green curry but wanted to try something new! 🙂

  2. K Donkey says:

    I love beef stew and never thought of using lemongrass, but what a great idea. Bet it really tasty.

  3. This sounds heavenly. I’ve never cooked beef cheeks, so this is a great reminder to have a chat with my friendly local butcher!

    • petra08 says:

      I love my local butcher! Beef cheeks are so lovely, just fall apart soft and has a wonderful flavor. Minimum cooking time 3 hours! 🙂

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