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Slow-cooker beef soup with lemongrass and coconut

Slow cooker beef soup with lemongrass and coconut

9
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

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.