Lemongrass Coconut Braised Beef

The first time I made this braised beef, my tiny apartment smelled like a Southeast Asian street market for three days straight. My roommate kept poking her head into the kitchen asking if we were having guests over. We werent it was just a Tuesday and I had found lemongrass at the market and couldnt resist.

I served this at a dinner party once and watched my usually quiet friend take three servings without saying a word. When she finally looked up, she said this tasted like something she would travel halfway across the world to eat again. That might be the best compliment any dish has ever gotten in my kitchen.

Ingredients

• 2 lbs beef chuck: Chuck has the perfect marbling for long braising and becomes meltingly tender
• 1 tsp kosher salt and 1/2 tsp black pepper: Simple seasoning that lets the fragrant sauce shine
• 2 tbsp vegetable oil: For getting that gorgeous crust on the beef before it braises
• 2 stalks lemongrass: Smashed to release their citrusy oil the soul of this dish
• 1 large onion: thinly sliced until sweet and golden
• 5 cloves garlic: More than you think you need but trust me
• 2-inch fresh ginger: Sliced into coins that infuse the sauce
• 2 red chilies: Optional but they add this gentle warmth that lingers
• 1 tbsp fish sauce: The secret ingredient that adds deep savory notes
• 1 tbsp brown sugar: Balances the tang and creates a beautiful glossy sauce
• 1 can coconut milk: Full fat only it creates that luxurious velvety texture
• 1 cup beef broth: Use a good quality one since it reduces down
• 1 lime: Both zest and juice to brighten all those rich flavors
• 10 oz mushrooms: Cremini or shiitake soak up that sauce like little sponges
• 2 carrots: Cut into chunks for sweetness and color
• Fresh garnishes: Cilantro scallions and lime wedges make everything pop

Instructions

Get your beef ready:

Season the cubes generously with salt and pepper on all sides

Sear in batches:

Heat oil in your Dutch oven over medium-high and brown the beef without overcrowding the pot

Build your aromatics:

Cook onion lemongrass garlic ginger and chilies until fragrant and softened about 4 minutes

Add depth:

Stir in fish sauce and brown sugar letting them cook for a minute

Bring it together:

Return beef to the pot then pour in coconut milk broth and add carrots

First braise:

Cover and simmer on low heat for 1 hour checking occasionally

Add mushrooms:

Stir them in and continue braising covered for another hour to 90 minutes

Finish bright:

Fish out those lemongrass stalks then stir in lime zest and juice

Garnish and serve:

Top with fresh cilantro scallions and extra lime wedges

Save

My grandmother always said that dishes which take time to cook are the ones worth waiting for. She was right of course but there is something particularly satisfying about a recipe that rewards patience with this much flavor.

Making It Your Own

Sometimes I add sweet potatoes in place of carrots when I want something that feels even more comforting. The way they soften and soak up that coconut sauce is absolute magic. Other times I toss in baby spinach at the very end just to wilt it into the broth.

The Rice Situation

Jasmine rice is non-negotiable here as far as Im concerned. That floral aroma pairs perfectly with the lemongrass. But if you are feeling extra ambitious try making coconut rice instead just substitute half the water with coconut milk.

Serving Suggestions

This dish needs something fresh and crisp to cut through all that richness. A simple cucumber salad with rice vinegar and a pinch of sugar does the job perfectly. Or just some quick pickled vegetables whatever you have on hand.

• Let the beef rest at room temperature while you prep aromatics for more even cooking
• Crush your lemongrass with the back of your knife rather than cutting it
• Taste the sauce before serving it might need more lime than you expect

Save

There is nothing quite like lifting that lid after two hours and seeing how everything has transformed. This is the kind of cooking that reminds you why you fell in love with feeding people in the first place.

Recipe Questions & Answers

→ How long should the beef be braised for optimal tenderness?

For melt-in-your-mouth tenderness, braise the beef for at least 2 to 2.5 hours on low heat, allowing the connective tissues to break down slowly.

→ Can I substitute the mushrooms with other vegetables?

Yes, shiitake or cremini mushrooms are recommended for their earthy flavor, but you can use other mushrooms or hearty vegetables like eggplant to complement the dish.

→ What can I use instead of fish sauce for a different flavor profile?

Soy sauce works well as a substitute, especially for pescatarian preferences, though it will alter the umami balance slightly.

→ Is it necessary to remove lemongrass stalks before serving?

Yes, removing the woody lemongrass stalks ensures a smooth sauce texture and prevents an overly fibrous bite.

→ What sides pair well with this lemongrass coconut beef?

Steamed jasmine rice or rice noodles complement the rich and aromatic sauce perfectly, balancing the flavors and textures.