Lemongrass Coconut Braised Beef (Print Page)

Slow-braised beef with lemongrass, coconut milk, and earthy mushrooms for a rich, aromatic dish.

# What You Need:

→ Beef

01 - 2 lbs beef chuck, cut into 2-inch cubes
02 - 1 tsp kosher salt
03 - 1/2 tsp black pepper

→ Aromatics & Sauce

04 - 2 tbsp vegetable oil
05 - 2 stalks lemongrass, trimmed and lightly smashed
06 - 1 large onion, thinly sliced
07 - 5 cloves garlic, minced
08 - 2-inch piece fresh ginger, sliced
09 - 2 red chilies, sliced (optional)
10 - 1 tbsp fish sauce
11 - 1 tbsp brown sugar
12 - 1 can (14 oz) coconut milk
13 - 1 cup beef broth
14 - Zest and juice of 1 lime

→ Vegetables

15 - 10 oz cremini or shiitake mushrooms, quartered
16 - 2 carrots, cut into 1-inch pieces

→ Garnish

17 - Fresh cilantro, chopped
18 - Sliced scallions
19 - Lime wedges

# Directions:

01 - Season beef cubes generously with salt and pepper, ensuring even coverage on all sides.
02 - Heat vegetable oil in a large Dutch oven over medium-high heat. Working in batches to avoid overcrowding, sear the beef until deeply browned on all sides. Remove browned beef and set aside.
03 - In the same pot, add onion, lemongrass, garlic, ginger, and chilies if using. Sauté for 3–4 minutes until fragrant and onions have softened.
04 - Stir in fish sauce and brown sugar. Cook for 1 minute to allow the sugar to dissolve and flavors to meld.
05 - Return the seared beef to the pot. Pour in coconut milk, beef broth, and add carrots. Bring the mixture to a gentle simmer.
06 - Reduce heat to low, cover tightly, and braise for 1 hour to begin tenderizing the beef.
07 - Add quartered mushrooms to the pot, stir to incorporate, and continue braising covered for another 1 to 1.5 hours until beef is fork-tender.
08 - Remove and discard the lemongrass stalks. Stir in lime zest and juice. Taste and adjust seasoning with additional salt if needed.
09 - Serve hot, generously garnished with chopped cilantro, sliced scallions, and fresh lime wedges on the side.

# Expert Tips:

01 -
  • The combination of coconut milk and lemongrass creates the most incredible aromatic sauce that somehow manages to be both rich and bright
  • After two and a half hours of gentle braising, tough chuck beef transforms into something that melts in your mouth
  • This dish tastes even better the next day, making it perfect for meal prep or feeding a crowd
02 -
  • Resist the urge to lift the lid too often during braising. Every time you do, you lose heat and extend the cooking time significantly.
  • The sauce might look thin at first but will thicken beautifully as the collagen from the beef breaks down. If it's still too loose at the end, remove the lid and simmer for 10-15 minutes.
  • Lemongrass stalks are woody and unpleasant to eat. Always remove them before serving, but squeeze them against the side of the pot first to extract every last drop of flavor.
03 -
  • Use the back of your knife to smash the lemongrass stalks—this releases more oils than simply cutting them and makes removal easier later.
  • Room temperature beef sears more evenly than cold beef, so take it out of the fridge about 30 minutes before cooking.

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