Cambodian beef stew is a slow-simmered dish of tender beef, aromatic lemongrass paste, vegetables, and warm spices, usually served with rice or bread to catch the flavorful broth. This Cambodian-style version balances bright kroeung (a traditional herb-and-aromatic paste) with star anise, fish sauce, and a gentle sweetness; household and regional versions vary, so the seasoning can be adjusted to taste.
Ingredients
- 3 stalks lemongrass, tender inner portions only, thinly sliced, about 1½ cups (45 g)
- 3 medium shallots, peeled and roughly chopped, about 1 cup (150 g)
- 5 garlic cloves, peeled (15 g)
- 1 tablespoon peeled, finely chopped galangal (10 g)
- 1 teaspoon ground turmeric (3 g)
- 1 teaspoon finely grated makrut lime zest, or 3 makrut lime leaves, thinly sliced (2 g)
- ½ teaspoon freshly ground black pepper (1 g)
- 1 teaspoon prahok, optional (5 g); this pungent fermented fish paste adds deep savory flavor
- 2 tablespoons neutral oil (30 ml), divided
- 2½ pounds (1.13 kg) boneless beef chuck, cut into 1½-inch (4 cm) cubes
- 1 teaspoon fine salt (6 g), plus more to taste
- 2 medium yellow onions, cut into wedges, about 3 cups (300 g)
- 2 tablespoons fish sauce (30 ml)
- 1 tablespoon palm sugar or light brown sugar (12 g)
- 6 cups low-sodium beef stock (1.42 L)
- 2 medium tomatoes, cut into wedges, about 2 cups (300 g)
- 2 whole star anise (about 2 g)
- 1 cinnamon stick, about 3 inches (7.5 cm; 6 g)
- 1 pound waxy or all-purpose potatoes, peeled if desired and cut into 1½-inch (4 cm) chunks (450 g)
- 2 medium carrots, cut into 1-inch (2.5 cm) pieces, about 1½ cups (200 g)
- 1 tablespoon lime juice (15 ml), plus more to taste
- ½ cup chopped cilantro leaves and tender stems (15 g), for serving
- 6 lime wedges (about 1 lime), for serving
Instructions
- Make the kroeung paste, about 15 minutes. Put the sliced lemongrass, shallots, garlic, galangal, turmeric, lime zest or leaves, black pepper, and optional prahok in a small food processor or sturdy mortar. Pound or process until finely broken down and paste-like, scraping the sides as needed. If using a processor, add 1 to 2 tablespoons (15 to 30 ml) water only if necessary to help the blades move. The paste will still have a little texture; it does not need to be perfectly smooth.
- Prepare and season the beef, about 15 minutes. Pat the beef dry with paper towels and toss it with the salt. Cut the pieces to a similar size so they cook evenly. Set out the onion, tomatoes, potatoes, carrots, stock, fish sauce, and spices before you start browning. This short setup makes it easier to add each ingredient at the right time and helps keep the beef from steaming in the pot.
- Brown the beef, about 12 minutes. Heat 1 tablespoon (15 ml) oil in a heavy Dutch oven or other large, thick-bottomed pot over medium-high heat. Brown the beef in two or three batches, turning the pieces so several sides develop a deep brown crust. Give the pieces room; crowding the pot releases moisture and prevents browning. Transfer each batch to a plate. Add a small splash of oil if the pot becomes dry.
- Fry the aromatics, about 5 minutes. Lower the heat to medium and add the remaining 1 tablespoon (15 ml) oil. Add the kroeung paste and stir for about 2 minutes, until fragrant. Add the onion wedges and cook for another 2 minutes, stirring to coat them. Stir in the fish sauce and sugar, then scrape up browned bits from the bottom of the pot. If the paste starts sticking, lower the heat and add a tablespoon of stock.
- Start the braise, about 1 hour 25 minutes. Return the beef and any juices from the plate to the pot. Add the stock, tomatoes, star anise, and cinnamon stick. Bring the liquid just to a boil, then reduce the heat so it barely simmers. Cover with the lid slightly ajar and cook for 1 hour 25 minutes, stirring once or twice. The surface should show small, occasional bubbles rather than a rolling boil. If the liquid drops below the beef, add a little hot water or stock.
- Add the vegetables and finish cooking, about 35 minutes. Stir in the potatoes and carrots, cover the pot, and simmer gently for about 30 minutes, until the vegetables are tender and the beef yields easily when pressed with a fork. Remove the lid for the final 5 minutes if the broth needs to reduce slightly. Check a large piece of beef in the center with a food thermometer: USDA FSIS gives 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef. The longer braise should make chuck tender as well as safely cooked; if it is still chewy, keep simmering and check again.
- Season and rest, 3 minutes. Remove the star anise and cinnamon stick. Stir in the lime juice, then taste the broth. Add salt, fish sauce, or another squeeze of lime as needed. Take the pot off the heat and let the covered stew stand for 3 minutes before serving. Scatter with cilantro and offer lime wedges at the table.
Tips
- Make the paste fine enough to release its aroma. Lemongrass can remain stringy if it is only roughly chopped. Slice off the dry ends and tough outer layers, use the tender inner stalks, and mince them finely before pounding or blending. A little water helps a blender, but too much can make the paste watery.
- Use a suitable braising cut. Chuck has enough connective tissue to become tender during a slow simmer. Lean steak or very lean stew meat can turn dry or remain firm, so choose well-marbled chuck and cut it evenly. If your beef is not fork-tender when the vegetables are ready, simmer the beef longer before adding them next time, or lift the vegetables out temporarily so they do not overcook.
- Keep the broth at a gentle simmer. A hard boil can make the meat tighten and break apart before its connective tissue softens. Use a heavy pot, keep the lid slightly ajar during the first braise, and add hot stock or water if the liquid reduces too quickly.
- Adjust hard-to-find ingredients thoughtfully. Galangal has a sharper, piney flavor than ginger; use the same amount of fresh ginger if needed, knowing the result will taste warmer and less citrusy. If makrut lime leaves are unavailable, use the listed lime zest. If you cannot find prahok, omit it and add up to 1 teaspoon (5 ml) extra fish sauce after cooking; the stew will be less fermented and complex, but still savory.
Serving Suggestions
Serve the stew hot in deep bowls with steamed jasmine rice, which absorbs the savory, lightly spiced broth. Cambodian meals often put several dishes on the table for people to share; for an easy meal, pair this one-pot stew with a plate of crisp cucumber, sliced cabbage, or lightly blanched greens. Their fresh crunch contrasts with the soft beef and potatoes without competing with the fragrant paste.
Crusty bread or a baguette is another practical choice for dipping, especially if you want to make the broth the focus. Put lime wedges and extra chopped cilantro on the table so each person can brighten their serving. If the broth tastes rich, a little lime usually brings it into balance; add it gradually rather than making the whole pot sharply sour.
Variations
Make it milder or more aromatic. The recipe is not hot-spicy. For a gentle chile note, add one sliced mild red chile with the onions, or serve sliced fresh chile separately. For a more pronounced warm-spice character, add one extra star anise, but avoid adding many: too much can make the broth taste medicinal.
Change the vegetables. Replace some or all of the potatoes with 1 pound (450 g) peeled daikon, cut into thick pieces, or add 1 cup (150 g) peeled chunks of sweet potato. Add daikon with the potatoes; sweet potato softens faster, so add it for only the final 20 to 25 minutes. Green beans can go in for the last 10 minutes. Keep the total vegetable amount close to the recipe so the pot does not become crowded.
Use a different serving starch. Rice noodles can be placed in bowls and topped with stew, but cook them separately according to their package directions so they do not soak up too much broth in the pot. For a thicker, more substantial stew, mash a few cooked potato pieces against the side of the pot and stir them into the broth.
Make it without prahok. Prahok is a traditional Cambodian fermented fish paste, but its strong aroma is not for every cook and it may be difficult to find. Leaving it out is fine; the fish sauce already adds salt and savoriness. Taste at the end before adding extra fish sauce, since the stock and prahok, if used, can both contribute salt.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours of cooking, in shallow, airtight containers. The stew keeps for 3 to 4 days in the refrigerator. For longer storage, freeze it in meal-size containers for up to 3 months for best quality. Potatoes may soften after freezing, but the stew remains suitable to eat if it has been handled and stored safely. Thaw frozen portions overnight in the refrigerator or reheat them from frozen over low heat with a splash of water or stock.
Reheat only the amount you plan to eat, stirring occasionally on the stovetop until steaming throughout and at least 165°F (74°C), checked with a food thermometer. In a microwave, cover the bowl loosely, stir partway through, and check the temperature in more than one spot. Add a little water or stock if the broth has thickened in storage, then adjust with lime or fish sauce just before serving.
Frequently Asked Questions
What is kroeung?
Kroeung is a Cambodian aromatic paste commonly built around lemongrass and other ingredients such as galangal, turmeric, garlic, shallot, and lime leaf. Its ingredients vary by dish and cook. In this stew, it flavors the cooking liquid and gives the beef a bright herbal aroma; it is not a curry powder or a single fixed recipe.
Can I make Cambodian beef stew in advance?
Yes. You can cook it a day ahead, cool it promptly, and refrigerate it. The flavors meld as it rests, and the beef reheats well. Chill the stew within 2 hours, keep it refrigerated for no more than 3 to 4 days, and reheat it to 165°F (74°C). If preparing ahead, you can also make the kroeung paste up to a day in advance and refrigerate it in a covered container.
Can I use a slow cooker?
You can brown the beef and fry the paste on the stovetop first, then transfer them to a slow cooker with the stock, tomatoes, onion, fish sauce, sugar, and whole spices. Cook until the beef is tender according to your appliance, then add the potatoes and carrots for the final stretch so they do not become mushy. Slow cookers vary, so use tenderness rather than a single exact time as the doneness cue, and check the beef with a thermometer.
Why is my beef still tough after simmering?
Beef chuck can be safe to eat before it is tender. Its connective tissue needs enough time at a gentle simmer to soften, and cooking too rapidly may leave it firm. Keep the pot covered, maintain small bubbles, and continue cooking in 15-minute increments until a fork slips in easily. Check that there is still enough liquid to prevent the bottom from scorching.
Can I make the stew without fish sauce?
Yes, though fish sauce contributes salt and a distinctive savory depth. Use a comparable amount of soy sauce or a fish-free savory seasoning, then taste before adding more salt. The flavor will not be identical, so balance it with the lime juice and let the lemongrass paste remain prominent.
Related
- Cambodian Curry Soup: A Fragrant Chicken and Coconut Recipe
- Cambodian Num Krok Recipe: Crisp Coconut Rice Cakes
- Cambodian Curry Recipe with Chicken and Kroeung
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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