Cambodian-Style Beef Stew
Cambodian-Style Beef Stew Over Mashed Potatoes
- Prep time
- 10 min
- Cook time
- 1 hr 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1.5 lbs 680g beef stew meat, cut into bite-sized chunks
- 2 tablespoons vegetable oil
- 1 large onion (chopped)
- 3 cloves garlic (minced)
- 1 thumb-sized piece of ginger (peeled and sliced)
- 1 tablespoons oyster sauce
- 1 tablespoons fish sauce
- 1 tablespoons brown sugar
- 3 cups water or beef broth
- 1 tablespoons dark soy sauce
- ½ teaspoon Chinese five spice
- 2 medium carrots (peeled and cut into chunks)
- 1 medium potatoes (peeled and cut into chunks)
- Salt and pepper to taste
- Green onions (chopped (for garnish))
Instructions
- 1
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the oil, minced garlic, onions, and sliced ginger. Sauté until fragrant and the garlic are golden brown.
- 2
Add the beef stew meat to the pot and brown on all sides.
- 3
Add oyster sauce, fish sauce, brown sugar, dark soy sauce, and stir to coat.
- 4
Add water or beef broth to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 1 to 1.5 hours or until the beef is tender.
- 5
Add the carrots and potatoes to the stew and continue to simmer until the vegetables are cooked through and the flavors meld together.
- 6
Season the stew with salt and pepper to taste.
- 7
Serve the beef stew hot, garnished with chopped green onions. You can serve it over steamed rice, noodles, and even mashed potatoes if desired.