Lemongrass Coconut Braised Beef (Printable version)

Slow-braised beef in lemongrass-coconut sauce with mushrooms for a tender, aromatic main.

# What You'll Need:

→ Beef

01 - 2 lbs beef chuck, cut into 2-inch cubes
02 - 1 tsp kosher salt
03 - 1/2 tsp black pepper

→ Aromatics & Sauce

04 - 2 tbsp vegetable oil
05 - 2 stalks lemongrass, trimmed and lightly smashed
06 - 1 large onion, thinly sliced
07 - 5 cloves garlic, minced
08 - 2-inch piece fresh ginger, sliced
09 - 2 red chilies, sliced
10 - 1 tbsp fish sauce
11 - 1 tbsp brown sugar
12 - 1 can (14 oz) coconut milk
13 - 1 cup beef broth
14 - Zest and juice of 1 lime

→ Vegetables

15 - 10 oz cremini or shiitake mushrooms, quartered
16 - 2 carrots, cut into 1-inch pieces

→ Garnish

17 - Fresh cilantro, chopped
18 - Sliced scallions
19 - Lime wedges

# How to Prepare:

01 - Season beef cubes generously with kosher salt and black pepper, ensuring even coating on all sides.
02 - Heat vegetable oil in a large Dutch oven over medium-high heat. Working in batches to avoid overcrowding, sear the beef cubes until deeply browned on all sides. Remove browned beef and set aside on a plate.
03 - In the same pot, add onion, lemongrass, garlic, ginger, and red chilies. Sauté for 3-4 minutes, stirring frequently, until fragrant and onions are softened and translucent.
04 - Stir in fish sauce and brown sugar. Cook for 1 minute, allowing the sugar to dissolve and flavors to meld.
05 - Return the seared beef to the pot. Pour in coconut milk and beef broth. Add carrot pieces. Bring the mixture to a gentle simmer, stirring to combine.
06 - Reduce heat to low, cover tightly, and braise for 1 hour. Maintain a gentle simmer throughout.
07 - Add quartered mushrooms to the pot, stir well to incorporate, and continue braising covered for another 1 to 1.5 hours. The beef is done when it yields easily to a fork.
08 - Remove and discard the lemongrass stalks. Stir in lime zest and fresh lime juice. Taste and adjust seasoning with additional salt or fish sauce if needed.
09 - Serve hot over steamed jasmine rice or rice noodles. Garnish generously with chopped fresh cilantro, sliced scallions, and extra lime wedges on the side.

# Expert advice:

01 -
  • The coconut milk creates the most velvety sauce that clings to every tender bite
  • It transforms tough chuck roast into something that falls apart at the slightest touch
  • The lemongrass and lime hit those bright citrus notes while the ginger warms everything up
02 -
  • Pat the beef completely dry before searing, or it will steam instead of develop that gorgeous crust
  • Let the braise happen at the barest simmer, not a rolling boil, or the meat will toughen up
  • The sauce will look separated at first but will come together beautifully as it rests
03 -
  • Use the back of your knife or a meat mallet to smash the lemongrass stalks, which helps release their aromatic oils
  • If the sauce is too thin at the end, remove the beef and vegetables and reduce the sauce on high heat until it coats a spoon

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