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Beef soup with lemongrass and coconut

Beef soup with lemongrass and coconut

9
Points®
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

Lemongrass

2 Tbsp, 1 stalk, trimmed and thinly sliced

Garlic

8 clove(s), peeled

Fresh ginger

2 Tbsp, chopped and peeled fresh

Ground turmeric

1 Tbsp

Lime zest

2 tsp

Kosher salt

1 tsp

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

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