Many already know the beef stew from France, but not many know the Lao version of the beef stew. What makes the Lao beef stew different is its herbs. The many types of herbs and the seasonings added make the sauce flavorful and the pair very well with the meat. Here is the recipe for you.
Step 1. Peel the garlic, shallots and remove the green cover of lemongrass stalk, then cut in small pieces and blend or pound finely with some salt.
Step 2. Cut the meat in pieces of about 4 cm size.
Step 3. Mix the meat with smashed garlic, onion, lemongrass, kaffir lime leaves, sliced galangal, and black pepper. And put in the stew pot, cook in the medium heat until getting meat brown color.
Step 4. Add whisky and stir a bit, then add water, add the Knorr beef cube, sugar and thin soya sauce. Cover and stew with low heat for about 1 hour (more or less depending on the type of beef). If the beef is not tender, continue stewing, and to make sure it does not burn, add a bit of water and stir often.
Step 5. After the meat becomes tender, add potatoes and carrots, increase the fire to medium and cook until potatoes and carrots get soft. Taste it and serve. Zap!
Tip: you can use goat or lamb meat.