Asian Beef Stew
This brothy stew is succulent and soothing, but sisters Jasmine and Melissa Hemsley invigorate it with fish sauce, Asian spices and lemon juice. “We both just love sour flavors,” says Jasmine Hemsley. “It’s our Filipino mum’s influence.”
- 2 Tbsp coconut oil
- 1 Tbsp fresh lemon juice
- 4 cup stemmed curly spinach (4 ounces)
- 2 cup beef stock or broth
- 1 14.5-ounce can crushed tomatoes in juice
- 3 Tbsp Asian fish sauce
- 2 celery ribs, cut into 1-inch pieces
- 3 large carrots, peeled and cut into 2-inch pieces
- 3 whole star anise pods
- 1 tsp Chinese five-spice powder
- 3 Tbsp finely chopped peeled fresh ginger
- 3 garlic cloves, finely chopped
- 1 red onion, finely chopped
- sea salt
- 5 Pound English-cut short rib
- chopped cilantro, for garnish
- In a large enameled cast-iron casserole, heat the coconut oil. Season the ribs with salt and pepper. Working in 2 batches, brown the ribs over moderately high heat, turning, 4 to 5 minutes per batch. Transfer the ribs to a large plate. Add the onion, garlic and ginger to the casserole and cook over moderate heat, stirring, until golden, about 3 minutes. Stir in the five-spice powder, then add the star anise, carrots, celery and fish sauce and cook, stirring, for 1 minute. Add the tomatoes, stock and short ribs to the casserole and bring to a simmer. Cover and cook over moderately low heat, turning the ribs every hour, until they are very tender, about 2 1/2 hours.
- Discard the star anise. Stir the spinach and lemon juice into the casserole and season with salt and pepper. Divide the stew among serving bowls and garnish with cilantro.
Make Ahead: The stew can be refrigerated for up to 3 days.
Recipe Credit: Jasmine Hemsley and Melissa Hemsley
Image Credit: Nicholas Hopper