Chipotle Cinnamon Lemongrass Beef Stew

*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


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
Thai basil 1/2 cup
Onion 1/2 cup


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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