Charles Phan's lemongrass beef stew (Cook the Book) from Serious Eats by Charles Phan

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Notes about this recipe

  • chawkins on May 18, 2023

    Apology for the messy picture, it was quite soupy and was sloshing around the bowl. This was very flavorful, we enjoyed it very much. I did not have boneless short ribs, so just cut up a boneless chuck roast, the cooking time was spot on. I used the amount of carrots and daikon called for, but would have preferred to have more. I served it over flat rice noodle one night and baguette on another just like they do in my favorite Vietnamese cafe.

  • Laura on February 14, 2014

    A more appropriate name for this recipe would be 'Beef Lemongrass Soup.' There is so much broth relative to the solid ingredients and the broth is not thickened at all. If a stew consistency is desired, then reduce the broth significantly and add a thickener. I followed the directions closely with the exceptions that I added cubed mushrooms and sautéed baby bok choy. Even so, the broth overwhelmed the amount of solids. I will make this again because the broth is very flavorful and redolent of the lemongrass, but with some major changes. I would use beef stew meat instead of short ribs (for economical reasons) and reduce the amount of beef and increase the vegetables. I would eliminate the daikon radish because the cooked version loses its sharpness completely and is just tasteless. I would replace it with turnips. I would also add potatoes and even more mushrooms than I did and the bok choy.

  • Three_Quarters on February 11, 2014

    This has to be one of my favorite recipes. I significantly reduce the amount of beef and increase the veggies (bok choy thrown in a few minutes before serving) but the flavors are rich and comforting, perfect for a cold night.

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