1. Marinate the Beef:
o In a large bowl, combine the beef cubes with lemongrass, garlic, ginger, soy sauce, fish sauce, brown sugar, and black pepper. Mix well, cover, and marinate in the refrigerator for at least 2 hours or overnight for best results.
2. Prepare the Stew:
o Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the marinated beef in batches and brown on all sides. Remove the beef and set aside.
o In the same pot, add the chopped onion and carrots, and sauté until the onion is translucent and the carrots begin to soften, about 5 minutes.
o Add the mushrooms and cook for another 5 minutes until they begin to brown.
3. Combine and Simmer:
o Return the browned beef to the pot. Add the red wine and scrape the bottom of the pot to deglaze.
o Stir in the beef broth, tomato paste, bay leaves, and thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the beef is tender.
4. Thicken the Stew (Optional):
o If you prefer a thicker stew, mix the cornstarch with water to create a slurry. Stir the slurry into the stew and cook for an additional 10 minutes until the sauce has thickened.
5. Serve:
o Remove the bay leaves from the stew. Serve the Lemongrass Beef Bourguignon hot, garnished with fresh cilantro.
Prep Time: 30 minutes
Total Time: 3 hours
Servings: 6
Calories: Approximately 400 per serving
🍋🥩 Lemongrass Beef Bourguignon is a delicious and nutritious choice for any mealtime! Made with tender beef, aromatic lemongrass, and a rich, savory broth, this dish is a delightful blend of traditional French and vibrant Asian flavors. Quick to prepare and bursting with wholesome goodness, Lemongrass Beef Bourguignon is perfect for a special dinner or a comforting meal. Indulge in this vibrant twist on a classic favorite today! 😋🌿😋❤️
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