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.
- For the Beef Shank: Cut the beef shank into cubes. Place the beef in a bowl. Add Club House Chipotle Cinnamon Seasoning (2 tbsp), shallots, and garlic. Marinate the beef for at least 30 minutes.
- For the 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, French Mediterranean and remaining Club House Chipotle Cinnamon (2 tbsp).
- For Serving: Serve in a pot and garnish with Thai basil and onion.