Hearty Coconut Beef Stew with Potatoes and Mushrooms
This Hearty Coconut Beef Stew with Potatoes and Mushrooms is rich, fragrant, and easy to make, blending coconut water, beef stock, and aromatics for a comforting one-pot meal.
Ingredients
For the Beef Marinade
- 3 pounds beef chuck, cut into 1½-inch cubes (or brisket/short ribs)
- 2 tablespoons fish sauce
- 1-2 tablespoons five-spice powder
- Salt and freshly ground black pepper, to taste
For the Stew Base
- 3 tablespoons vegetable oil, divided
- 1 large yellow onion, chopped
- 2-3 Thai chilis, minced (adjust for heat preference)
- 5 cloves garlic, minced
- ¼ cup finely minced lemongrass
- 1 teaspoon freshly grated ginger
- 3 tablespoons tomato paste
- 2 whole star anise pods
- 1 teaspoon ground annatto or paprika
- 4 cups beef stock
- 2 cups coconut water
- 2 large carrots, cut into chunks
- 3 medium potatoes, peeled and cut into cubes
- 10 ounces mushrooms (cremini or white), sliced
- 2 tablespoons chili oil
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
For Garnish
- Fresh Thai basil or cilantro leaves
- Crushed chili flakes (optional)
Instructions
Marinate the Beef
- Place the beef pieces in a large bowl or resealable bag.
- Add fish sauce, five-spice, salt, and pepper. Mix to coat.
- Cover and marinate at least 30 minutes or up to 6 hours in the fridge.
Brown the Meat
- Heat 2 tbsp oil in a Dutch oven over medium-high heat.
- Add beef in batches and sear until golden, about 8-10 minutes per batch.
- Remove browned beef and set aside.
Build the Aromatic Base
- Lower heat to medium and add the remaining 1 tbsp oil.
- Sauté onions and minced Thai chilis for 8-10 minutes until soft.
- Add garlic, lemongrass, and ginger; stir 1 minute until fragrant.
- Mix in tomato paste, star anise, and ground annatto to coat.
Add the Liquids and Beef
- Pour in beef stock and coconut water, scraping up browned bits.
- Return the browned beef and juices to the pot.
- Bring to a gentle boil, then simmer covered for 1½ hours until beef begins to soften.
Add Vegetables and Mushrooms
- Stir in carrots, potatoes, and mushrooms.
- Add chili oil and soy sauce; mix well.
- Cover and simmer 30-40 minutes until beef is fork-tender and vegetables are soft.
Final Seasoning
- Remove lid and stir in fish sauce.
- Simmer uncovered 5 minutes to thicken the broth slightly.
- Taste and add salt, pepper, or more chili oil as needed.
Serve
- Ladle stew into bowls and garnish with Thai basil or cilantro and crushed chili flakes.
- Serve hot with steamed jasmine rice, crusty bread, or rice noodles.
Notes
Brown the beef well for deeper flavor. Don't rush the simmer; low heat makes the meat tender. Use cremini mushrooms for a meatier texture. Adjust chilis to control heat. Add a splash more coconut water or stock if the stew gets too thick while reheating.