Chipotle Cinnamon Lemongrass Beef Stew
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| Ingredients | Quantities |
|---|---|
| Chipotle Cinnamon Lemongrass Beef Stew | |
| Beef shank, cut into 1 1/2-inch cubes | 1 lb |
| Carrot, cut lengthwise into 2-inch pieces | 1 each |
| Lemongrass | 1 stalk |
| Shallot | 1 tsp |
| Garlic | 1 tsp |
| Ginger | 1 tbsp |
| Star Anise | 1 piece |
| Cherry tomatoes, cut in half | 5 piece |
| Club House Chipotle Cinnamon Seasoning | 4 tbsp |
| French's® Tomato Ketchup | 1 tbsp |
| Onion, chopped | 2 tsp |
| Club House Sea Salt, French Mediterranean | 1/2 tsp |
| Brown sugar | 1/2 tsp |
| Canola Oil | 5 tsp |
| Water | 500 mL |
| Garnish | |
| Thai basil | 1/2 cup |
| Onion | 1/2 cup |
Instructions
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.
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