Lemongrass Coconut Braised Beef (Printable)

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

# What You’ll 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
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

# How To Make It:

01 - Season beef cubes evenly with kosher salt and black pepper, ensuring all surfaces are coated for optimal flavor development during braising.
02 - Heat vegetable oil in a large Dutch oven over medium-high heat. Working in batches to avoid overcrowding, sear beef cubes until deeply browned on all sides, approximately 3-4 minutes per batch. Transfer browned beef to a plate and set aside.
03 - In the same pot, add onion, lemongrass, garlic, ginger, and red chilies. Sauté for 3-4 minutes, stirring frequently, until fragrant and onions are translucent and softened.
04 - Stir in fish sauce and brown sugar, cooking for 1 minute to allow 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, stirring to combine all ingredients.
06 - Reduce heat to low, cover tightly with lid, and braise for 1 hour. Maintain a gentle simmer throughout the cooking process.
07 - Remove lid, add quartered mushrooms, and stir gently to incorporate. Replace cover and continue braising for another 1 to 1.5 hours until beef is fork-tender and easily pulls apart.
08 - Remove and discard lemongrass stalks. Stir in lime zest and juice. Taste and adjust seasoning with additional salt or fish sauce if needed.
09 - Ladle hot braised beef into serving bowls. Generously garnish with chopped fresh cilantro, sliced scallions, and lime wedges on the side.

# Expert Advice:

01 -
  • The beef becomes impossibly tender, melting in your mouth after hours of slow cooking in that aromatic coconut broth
  • The combination of lemongrass, lime, and ginger creates layers of flavor that taste like something from a restaurant but feel like home
  • Everything cooks in one pot, so you get all those complex flavors without doing a mountain of dishes afterward
02 -
  • Don't rush the searing step, that brown crust is where so much of the deep flavor develops
  • Smashing the lemongrass stalks instead of just chopping them releases way more aromatic oils into the sauce
  • The beef will continue to tenderize as it sits, so this is actually better the next day if you can plan ahead
03 -
  • If the sauce seems too thick at any point, add a splash more broth or water, but remember that the starch from the carrots will naturally thicken it as they cook
  • Remove the lemongrass stalks before serving so nobody gets an unexpected tough bite, though I've learned some people actually enjoy chewing on them for the flavor
  • This freezes beautifully, so consider doubling the recipe and saving half for a rainy day

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