Thai Beef Stew with Star Anise and Daikon

Thai beef stew is a slow-braised dish of tender beef and vegetables in a savory, aromatic broth, often served with rice or noodles. This Thai-style version uses soy sauce, fish sauce, star anise, cinnamon, and daikon for deep flavor; recipes vary, and this is one home-friendly take on the dish.

Ingredients

2½ lb beef chuck, cut into 1½-inch (4 cm) cubes (1.13 kg)
2 tbsp neutral cooking oil (30 ml)
6 garlic cloves, lightly crushed (about 18 g)
3 cilantro roots, cleaned and bruised (about 10 g); or use 6 cilantro stems
1-inch piece fresh ginger, sliced (25 g)
1 lemongrass stalk, outer layer removed and stalk bruised (about 30 g)
1 tsp whole coriander seeds (2 g)
1 tsp whole black peppercorns (2 g)
3 whole star anise (about 2 g)
1 cinnamon stick, about 3 inches (7.5 cm; about 7 g)
2 bay leaves (about 0.2 g)
⅓ cup light soy sauce (80 ml)
1 tbsp dark soy sauce (15 ml)
2 tbsp oyster sauce (30 ml)
1 tbsp fish sauce (15 ml)
1 tbsp packed light brown sugar or palm sugar (12 g)
6 cups unsalted or low-sodium beef stock (1.42 L)
1 lb daikon radish, peeled and cut into 1-inch (2.5 cm) chunks (450 g)
½ cup roughly chopped fresh cilantro leaves, for serving (15 g)
2 scallions, thinly sliced, for serving (about 20 g)
1 lime, cut into wedges, for serving (about 60 g)

Instructions

Prepare the beef and aromatics. Pat the beef dry with paper towels so it browns instead of steaming. Trim away large, hard pieces of fat, but leave some marbling for a richer broth. Bruise the lemongrass with the back of a knife, crack the coriander seeds and peppercorns lightly with a mortar and pestle or the bottom of a small pan, and set out the sauces and stock. This preparation takes about 25 minutes, including cutting the meat and daikon.
Brown the beef. Heat the oil in a heavy Dutch oven or other large, lidded pot over medium-high heat. Arrange the beef in a single layer, working in two batches if necessary. Brown the cubes for about 12 minutes total, turning them to color several sides. A crowded pot traps moisture, so leave space between pieces. Transfer browned beef to a plate; it does not need to be cooked through at this stage.
Toast the aromatics. Lower the heat to medium. Add the garlic, cilantro roots or stems, ginger, lemongrass, coriander, peppercorns, star anise, cinnamon, and bay leaves. Stir for about 3 minutes, just until fragrant. If the pot looks dry, add a spoonful of stock rather than letting the garlic scorch. Stir in the light soy sauce, dark soy sauce, oyster sauce, fish sauce, and sugar.
Start the braise. Return the beef and any juices on the plate to the pot. Pour in the stock and stir, scraping the browned bits from the bottom. Bring the liquid to a gentle boil, which should take about 5 minutes, then reduce the heat until it barely simmers. Cover the pot with the lid slightly ajar. A vigorous boil can make the beef tough and cause too much liquid to evaporate.
Simmer until the beef is nearly tender. Cook gently for 2 hours 10 minutes, stirring once or twice and checking that the liquid is still at a quiet simmer. If the level drops enough to expose a lot of meat, add a little hot water. The beef should be starting to yield to a fork but may still feel a little firm in the center. Beef chuck is a whole cut; the USDA FSIS safe minimum for whole cuts of beef is 145°F (63°C) followed by a 3-minute rest, checked with a food thermometer. For stew, continue braising beyond that minimum until the meat is fork-tender.
Add the daikon and finish cooking. Stir in the daikon, cover the pot slightly ajar again, and simmer for 20 minutes, or until the radish is tender when pierced but still holds its shape. Taste the broth. Add a little more fish sauce for saltiness, a splash of water if it is too concentrated, or a small pinch of sugar if the savory flavors need rounding out. Simmer for a final 5 minutes after adjusting.
Rest and serve. Turn off the heat, cover the pot, and let the stew stand for 3 minutes. Remove the lemongrass, cinnamon stick, and bay leaves if you can find them; the star anise can be removed too, or left as a reminder to diners. Ladle the beef, daikon, and broth into bowls and finish with cilantro, scallions, and lime wedges.

Tips

Brown in batches. Deep browning builds savory flavor in the broth. If all the beef will not fit without touching, work in batches and let the pot regain its heat between them. Avoid moving the pieces constantly; give each side time to form a browned surface.
Use the right simmer. Look for occasional small bubbles rather than a rolling boil. If the meat is still chewy after the stated braising time, keep cooking and check every 15 minutes. Chuck pieces vary in size and connective tissue, so tenderness is a better guide than the clock alone.
Know your soy sauces. Light soy sauce is salty and provides the main seasoning; dark soy sauce adds color and a deeper, slightly sweet note. If dark soy sauce is unavailable, use an equal amount of light soy sauce, knowing the stew will be paler. Reduce the light soy sauce by a tablespoon if your stock is salted.
Handle hard-to-find aromatics simply. Cilantro roots have a concentrated, earthy aroma; cilantro stems are the easiest substitute and taste a little fresher and milder. If lemongrass is unavailable, omit it rather than replacing it with lemon juice, which would make the broth sour. The stew is still flavorful without it.

Serving Suggestions

Serve the stew hot in shallow bowls with steamed jasmine rice, which soaks up the aromatic broth. For a noodle bowl, cook rice noodles separately according to their package directions, divide them among bowls, and ladle the stew over the top just before serving. Keeping noodles separate until the last moment prevents them from soaking up too much broth or becoming soft in the pot.

Set lime wedges, extra sliced scallions, cilantro, and sliced fresh chiles on the table so each person can adjust their bowl. A squeeze of lime adds brightness to the rich beef broth, while fresh chile brings heat that the stew itself does not need to have. Serve a simple cucumber salad or lightly blanched greens alongside if you want a crisp, fresh contrast. The stew is substantial, so a small side dish is plenty.

Variations

Add vegetables: Carrots can replace some or all of the daikon. Cut them into chunky pieces and add them at the same time as the radish; they usually need about 20 minutes to become tender. For a softer, sweeter result, use peeled potatoes in place of some of the daikon, but cut them into large chunks and check them after 15 minutes so they do not fall apart.

Make the broth hotter: Add one or two bruised Thai bird’s-eye chiles with the aromatics, or offer sliced chiles in fish sauce at the table. The latter gives each diner control over the heat. For a lighter broth, skim fat from the surface near the end of cooking and use low-sodium stock. The stew will still taste full-bodied because the beef, browned fond, and spices do most of the flavor work.

Use another cut: Beef brisket or boneless short ribs can work in place of chuck, cut into similar-sized chunks. Their fat and connective tissue make a rich stew, but they may take longer to become tender, so check them in 15-minute increments after the listed braising time. Avoid very lean steak cuts, which tend to become dry and firm during a long simmer.

Adjust the aromatics: Star anise and cinnamon are pronounced, so use two star anise or a shorter piece of cinnamon if you prefer a subtler spice profile. You can also leave out the bay leaves without changing the character of the dish much. These adjustments make the broth gentler, not less complete.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking in shallow, airtight containers. Keep the beef and broth together so the meat stays moist. Refrigerated stew keeps for 3 to 4 days. The broth may look slightly firm or cloudy when cold because of the gelatin and fat; that is normal. Lift off any excess solidified fat before reheating if you want a leaner bowl.

Reheat only the amount you plan to eat in a saucepan over medium-low heat, stirring occasionally, until steaming throughout and a food thermometer reads 165°F (74°C). Add a splash of water or stock if the broth has thickened. You can also microwave an individual portion in a covered, microwave-safe bowl, stirring halfway through and checking that the center reaches 165°F (74°C). Avoid repeatedly warming and cooling the full pot.

For longer storage, freeze the cooled stew in meal-size airtight containers for up to 3 months for best quality. Leave a little room at the top for expansion. Thaw overnight in the refrigerator, then reheat to 165°F (74°C). Daikon may soften somewhat after freezing and thawing, but the beef and broth freeze well. Do not leave the stew at room temperature for extended storage.

Frequently Asked Questions

Can I make Thai beef stew in a slow cooker?
Yes. Brown the beef and toast the aromatics in a skillet first, then transfer them to the slow cooker with the sauces and stock. Cook on low until the beef is tender, usually about 7 to 8 hours, and add the daikon for the final 1½ to 2 hours. Slow cookers vary, so judge by tenderness and check that the beef reaches the safe temperature described in the instructions.

Why is my beef still tough?
It probably needs more time, not a higher heat. Collagen-rich chuck becomes tender gradually during a gentle braise. Keep the liquid at a low simmer and cook in 15-minute increments until a fork slides into the beef easily. A hard boil may tighten the meat and reduce the broth too quickly, so lower the heat if bubbles are breaking rapidly across the surface.

Can I prepare the stew a day ahead?
Yes. Make it through the end of cooking, cool it safely, and refrigerate it within 2 hours. The flavors often taste more blended the next day. Reheat gently on the stove, adding a little water or stock if needed, and bring the stew to 165°F (74°C) before serving. Add fresh cilantro, scallions, and lime after reheating rather than storing them in the pot.

What can I use instead of daikon?
Use large chunks of carrot, potato, or turnip. Carrots are sweeter, potatoes make the bowl more filling and soften the broth, and turnips have a sharper, earthier taste. Add each vegetable late enough to keep it intact; begin checking potatoes and turnips after about 15 minutes, since their size and variety affect how quickly they cook.

Is this stew very spicy?
No. The peppercorns contribute warmth, but the recipe contains no hot chile. Star anise, cinnamon, and lemongrass are aromatic rather than hot. To make the stew spicy, add a bruised Thai chile with the aromatics or serve sliced chiles separately. For a milder, softer spice flavor, use two star anise instead of three.

Can I make the broth gluten-free?
Use certified gluten-free soy sauce or tamari, and check the labels on the oyster sauce and stock, since formulations differ. Some fish sauces are naturally made without wheat, but confirm the label for the product you use. Tamari can taste a little different from light soy sauce, so season the finished broth gradually rather than adding extra sauce automatically.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).