Citrusy lemongrass meets the earthy sweetness and spicy bite of Club House Cinnamon Chipotle in this comforting beef stew recipe. For added balance, this hot pot is served with a finish of Club House Sea Salt, French Mediterranean, Thai basil and onion.
This recipe was created for Club House for Chefs by: Andy Yuen, Chef Owner of Odd Couple Restaurant in Saskatoon.
Ingredients Servings 4 8 24 48 80 100 Beef Shank | Serves 4 1 pound (500 grams) Beef shank, cut into 1 1/2-inch cubes 2 tbsps (30 milliliters) Chipotle Cinnamon Seasoning800 GR 1 tsp (5 milliliters) Shallots, chopped 1 tsp (5 milliliters) Garlic , minced 1 stalk Lemongrass Lemongrass Beef Stew | Serves 4 5 tsps (25 milliliters) Canola Oil 2 tsps (10 milliliters) Onion, chopped 5 each Cherry tomatoes, halved 1 tbsp (15 milliliters) Frenchs ® Tomato Ketchup 1 tbsp (15 milliliters) Ginger 1 each Star Anise 2 cups (500 milliliters) Water 1 each Carrot, cut lengthwise into 2-inch pieces 1/2 tsp (2 milliliters) Club House ® Sea Salt, French Mediterranean 2 tbsps (30 milliliters) Chipotle Cinnamon Seasoning800 GR Garnish | Serves 4 1/2 cup (125 milliliters) Thai basil 1/2 cup (125 milliliters) Onion Procedure Beef Shank Cut the beef shank into cubes. Place the beef in a bowl. Add Club House Chipotle Cinnamon Seasoning, shallots, and garlic. Marinate the beef for at least 30 minutes. Lemongrass Beef Stew In a wok, heat oil. Add onion, cherry tomatoes, French's Ketchup, ginger. Cook mixture for 2 minutes. Add beef and lemongrass, star anise and cook for 1-2 minutes to brown the meat. Add water and cook for 40 minutes. Add carrots and cook for 40 minutes or until carrots are tender. Add Club House Sea Salt and Chipotle Cinnamon Seasoning. For Serving Serve in a pot and garnish with Thai basil and onion.