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Photo of Beef Soup with Lemongrass and Coconut by WW

Beef Soup with Lemongrass and Coconut

9
Points® value
Total Time
4 hr 15 min
Prep
15 min
Cook
4 hr
Serves
8
Difficulty
Easy
To prep lemongrass, cut off the green top and woody stem and discard. Peel away a tough outer layer or two to reveal the pale green inner stalk.

Ingredients

Lemon grass

2 tbsp(s), 1 stalk, trimmed and thinly sliced

Garlic

8 clove(s), large, peeled

Ginger root

2 tbsp(s), peeled, chopped

Ground turmeric

1 tbsp(s)

Lime zest

2 tsp(s), grated

Kosher salt

1 tsp(s), or to taste

Canned reduced fat coconut milk

3 cup(s)

Uncooked lean trimmed boneless chuck steak

2 pound(s)

Vidalia onion

1 medium

Uncooked baby potatoes

½ pound(s), red skinned, halved

Baby carrots

½ pound(s)

Scallions

2 medium, thinly sliced

Cilantro

½ cup(s), chopped fresh

Instructions

  1. In a food processor, combine lemongrass, garlic, ginger, turmeric, lime zest, and salt; pulse until a thick paste forms. Transfer to a 4- or 5-qt slow cooker. Add coconut milk; stir until combined. Add beef, onion, potatoes, and carrots, stirring well.
  2. Cover and cook until beef and vegetables are fork-tender, 4 to 5 hours on High or 8 to 9 hours on Low. Ladle stew evenly into 8 bowls; sprinkle with scallions and cilantro.
  3. Per serving: about 1 cup

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