Slow cooker beef soup with lemongrass and coconut
4
Points®
Total time: 8 hr 15 min • Prep: 15 min • Cook: 8 hr • Serves: 8 • Difficulty: Easy
Ingredients
Fresh lemongrass
1 piece(s), thinly sliced
Garlic
8 clove(s), peeled
Fresh ginger
1½ tbs, finely grated
Ground turmeric
1 tbs
Lime rind
2 tsp, finely grated
Light canned coconut milk
3 cup(s), (750ml)
Beef, blade steak, raw
900 g, buy 1kg, fat trimmed, cut into 3cm pieces
White onion
1 medium, thinly sliced
Red skin potato
250 g, halved
Baby carrot
250 g, peeled, halved if large
Green shallot(s)
2 individual, thinly sliced
Fresh coriander
⅓ cup(s), leaves
Instructions
1
Process lemongrass, garlic, ginger, turmeric, rind and a pinch of salt in a small food processor until a thick paste forms. Transfer to a 4.5 litre (18-cup) slow cooker. Add coconut milk, beef, onion, potatoes and carrots and stir to combine.
2
Cook, covered, on high for 4 hours (or low for 8 hours) or until beef and vegetables are fork-tender. Serve stew sprinkled with shallots and coriander.
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