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Lemongrass Coconut Braised Beef with Mushrooms

Lemongrass Coconut Braised Beef with Mushrooms

Lemongrass Coconut Braised Beef with Mushrooms is a tender, creamy dish bursting with bold Southeast Asian flavor.
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Prep Time 20 minutes
Cook Time 3 hours
Resting Time 30 minutes
Total Time 3 hours 20 minutes
Course Main Course
Cuisine Southeast Asian
Servings 6 servings
Calories 600 kcal

Equipment

  • Dutch oven

Ingredients
  

For the Beef

  • 3 pounds beef chuck, cut into 2-inch cubes
  • 2 tablespoons neutral oil (such as avocado or grapeseed oil)
  • 1 teaspoon kosher salt plus more to taste
  • ½ teaspoon freshly ground black pepper

For the Aromatics

  • 1 stalk lemongrass trimmed, cut into 3–4 pieces, and lightly smashed
  • 2 pieces serrano peppers thinly sliced
  • 2 tablespoons minced fresh ginger
  • 4 cloves large garlic thinly sliced
  • 6 pieces makrut lime leaves
  • ¼ cup red curry paste
  • ½ teaspoon ground turmeric

For the Sauce

  • 2 cans (15 ounces each) full-fat coconut milk
  • 1 cup water
  • ¼ cup palm sugar or light brown sugar
  • 3 tablespoons fish sauce

For the Vegetables

  • 1 large yellow onion chopped
  • 3 medium carrots peeled and chopped
  • 8 ounces mushrooms (shiitake, cremini, or button mushrooms work great)

For Serving

  • Steamed jasmine or basmati rice
  • Fresh cilantro leaves
  • Lime wedges
  • Chili oil or chili flakes

Instructions
 

Preheat the Oven

  • Set the oven to 350°F (175°C) so it’s ready when your curry is assembled.

Prepare and Sear the Beef

  • Pat the beef dry with paper towels. Season with salt and pepper.
  • Heat the oil in a large Dutch oven over medium-high heat.
  • Add the beef in batches, making sure not to overcrowd the pan. Sear for about 2–3 minutes per side, until each piece is nicely browned.
  • Transfer the browned beef to a plate and set aside.

Sauté the Aromatics

  • Lower the heat to medium. In the same pot, add the serrano peppers, ginger, garlic, lemongrass, lime leaves, curry paste, and turmeric.
  • Stir for 2–3 minutes, or until fragrant and the curry paste begins to darken slightly.

Add the Mushrooms

  • Stir in the sliced mushrooms and cook for 4–5 minutes, until they release their moisture and start to brown. This deepens the flavor base of your curry.

Build the Sauce

  • Pour in the coconut milk and water, stirring to fully dissolve the curry paste and lift any browned bits from the bottom of the pot.
  • Add the palm sugar and fish sauce, stirring until the sugar melts. Taste and adjust seasoning with salt or pepper as desired.

Combine and Braise

  • Return the seared beef along with any juices to the pot. Add the chopped onion and carrots, stirring gently to coat everything in the sauce.
  • Cover with a lid and transfer the pot to the oven.
  • Braise for 2½ to 3 hours, or until the beef is tender and the sauce is rich and aromatic.

Finish and Rest

  • Remove from the oven. Discard the lemongrass pieces and lime leaves.
  • Let the curry rest, covered, for about 30 minutes before serving to allow the flavors to settle.

Serve and Garnish

  • Spoon the tender beef, mushrooms, and creamy coconut sauce over steamed rice.
  • Garnish with fresh cilantro, a squeeze of lime juice, and a drizzle of chili oil or sprinkle of chili flakes for a hint of heat.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 40gProtein: 35gFat: 40gSaturated Fat: 20gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 10gVitamin A: 500IUVitamin C: 30mgCalcium: 40mgIron: 3mg
Keyword beef, Braised, coconut, curry, Lemongrass, mushrooms
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