Beef Soup with Lemongrass and Coconut
4
Points®
Temps total: 4 h 15 min • Préparation: 15 min • Cuisson: 4 h • Portions: 8 • Difficulté: Facile
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.
Ingrédients
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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