The last recipe we did was for a ramen noodle dish (click here if you missed that bowl of amazing goodness). The concept is amazing!
Here, we use essential oils to ensure that our dishes taste great from bite to bite. Here our essential oils take the place of ingredients that would usually not impart their flavor into every bite. The oils are tame and don’t over power the dish, but help it be consistent every single time we prepare the meal. Tonight, it’s a very yummy beef stew!
Here’s what you’ll need to follow along:
- 2 drops of lemongrass oil (found here)
- 4 garlic cloves, chopped
- 4 lime leaves, chopped
- 2 tablespoons chopped peeled ginger
- 2 red Thai chiles, with seeds, sliced
- 3 pounds boneless beef chuck, cut into 2″ pieces
- Kosher salt, freshly ground pepper
- 2 tablespoons vegetable oil
- 2 whole star anise pods
- 1 cinnamon stick
- 1/2 cup reduced-sodium soy sauce
- 1 tablespoon fish sauce (such as nam pla or nuoc nam)
- 1/4 cup (packed) light brown sugar
- 1 cup unsweetened coconut flakes
- 4 medium shallots, quartered
- 1 pound carrots, peeled, cut into 2″ lengths, halved if large
- 4 scallions, cut into 1″ lengths, plus more for serving
- 8 ounces wide rice noodles
- Lime wedges (for serving)
- Process lemongrass, garlic, kaffir lime leaves, ginger, and 2 chiles in a food processor until a fine paste forms.
- Season beef with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in batches, cook beef, turning occasionally, until browned, 10–15 minutes; transfer to a plate.
- Cook lemongrass paste in same pot, stirring often, until lemongrass is beginning to soften, 5–8 minutes. Add star anise, cinnamon, soy sauce, fish sauce, brown sugar, beef with any juices, and 10 cups water. Bring to a boil, reduce heat, and simmer, partially covered, skimming occasionallly, until beef is tender and liquid is slightly thickened, 2 1/2–3 hours.
- Meanwhile, preheat oven to 350°F. Toast coconut flakes on a rimmed baking sheet, tossing occasionally, until golden around the edges, about 4 minutes; set aside.
- Add shallots and carrots to stew and cook, partially covered, until vegetables are soft and beef is falling apart, 35–45 minutes. Mix in scallions (they should wilt slightly).
- Meanwhile, cook noodles according to package directions.
- Divide noodles among bowls and ladle stew over; top with toasted coconut and more scallions. Serve with lime wedges.
- DO AHEAD: Stew (without noodles) can be made 3 days ahead. Let cool; cover and chill.
Credit: This recipe was originally published by BonAppetit. Although we’ve tweaked it a bit, all credit goes to them.
Also, if you loved this recipe, and we hope that you did, and would like to add lemongrass oil, and others, to your culinary collection, check out our entire selection of Young Living’s Vitality line, and more essential oils, @
Thanks, and have a blessed day <3