When I think of comfort food, nothing quite compares to the rich flavors of a well-cooked braise. My mind drifts to Lemongrass Coconut Braised Beef with Mushrooms, a dish that fills my kitchen with warm, spicy aromas and takes me to distant shores with every bite. This recipe blends tender beef, fragrant herbs, and creamy coconut milk while adding a touch of spice for an unforgettable meal. It’s become my go-to dish for family gatherings and cozy nights in, and I can’t wait to share it with you! Trust me—once you try it, you’ll be counting the days until you can make it again.
Why make this recipe?
You should absolutely consider trying out this Lemongrass Coconut Braised Beef for several compelling reasons. First and foremost, the taste is incredible! The combination of lemongrass, ginger, and red curry paste creates a flavor explosion that dances on your taste buds. Plus, the method is incredibly straightforward: just about anyone can whip this up, whether you’re a seasoned chef or just getting your feet wet in the kitchen.
This recipe is also budget-friendly. Although beef chuck is a bit of a splurge, you get a lot out of this cut with the slow-braising method enhancing its natural flavor and tenderness. And did I mention the kids will love it? The sour lime and mellow coconut balance the dish perfectly, making it a hit with the whole family. So go ahead and give it a try—the mouthwatering outcome will encourage you to whip up this delicious meal time and again.
How to make Lemongrass Coconut Braised Beef with Mushrooms
Preparing this dish is surprisingly simple and not as time-consuming as it might seem. You only need about 30 minutes to prep everything before it braises in the oven for 2½ to 3 hours. The beauty of this recipe lies in its ability to fill your home with wonderful smells and flavors while you go about your day or get ready for guests.
You’ll need a large Dutch oven or an oven-safe pot to cook the beef, and a sharp knife for chopping your ingredients. Once everything is ready, you’ll feel like a kitchen rockstar as you sauté, sear, and braise!
Ingredients
- 3 pounds beef chuck, cut into 2-inch cubes
- 2 tablespoons neutral oil (such as avocado or grapeseed oil)
- 1 teaspoon kosher salt (plus more to taste)
- ½ teaspoon freshly ground black pepper
- 1 lemongrass stalk, trimmed, cut into 3–4 pieces, and lightly smashed
- 2 serrano peppers, thinly sliced
- 2 tablespoons minced fresh ginger
- 4 large garlic cloves, thinly sliced
- 6 makrut lime leaves
- ¼ cup red curry paste
- ½ teaspoon ground turmeric
- 2 cans (15 ounces each) full-fat coconut milk
- 1 cup water
- ¼ cup palm sugar or light brown sugar
- 3 tablespoons fish sauce
- 1 large yellow onion, chopped
- 3 medium carrots, peeled and chopped
- 8 ounces mushrooms, sliced (shiitake, cremini, or button mushrooms)
- Steamed jasmine or basmati rice for serving
- Fresh cilantro leaves for garnish
- Lime wedges for serving
- Chili oil or chili flakes for heat
Step-by-step directions
- Preheat the oven to 350°F (175°C).
- Pat the beef dry, season with salt and pepper, and sear in oil in a large Dutch oven for 2-3 minutes per side; set aside.
- In the same pot, sauté the serrano peppers, ginger, garlic, lemongrass, lime leaves, curry paste, and turmeric until fragrant.
- Add the sliced mushrooms, cooking until they release their moisture and become tender.
- Stir in the coconut milk, water, palm sugar, and fish sauce; then return the seared beef, onion, and carrots to the pot.
- Cover the pot and braise in the oven for 2½ to 3 hours, or until the beef is very tender.
- Remove the pot from the oven, discard the lemongrass and lime leaves, and let the dish rest for 30 minutes before serving.
- Serve the braised beef over rice, garnished with fresh cilantro, lime wedges, and drizzle with chili oil or sprinkle chili flakes for an extra kick.
How to serve Lemongrass Coconut Braised Beef with Mushrooms?
This dish shines particularly well when served over steamed jasmine or basmati rice, which helps soak up the delicious sauce. You can garnish it with fresh cilantro and serve with lime wedges on the side for that burst of acidity that balances the rich flavors beautifully. If you want to kick up the heat, a drizzle of chili oil or a sprinkle of chili flakes will add fantastic depth.
To round out your meal, consider serving some simple sides like a fresh cucumber salad, steamed veggies, or a light Asian-style slaw that complements the hearty nature of the beef.
How to store Lemongrass Coconut Braised Beef with Mushrooms?
Storing leftovers is easy! Keep any uneaten braised beef in an airtight container in the fridge for about 4 to 5 days. If you want to store it longer, simply transfer the dish to the freezer, where it will keep well for up to 3 months.
To reheat, just pop it in a warm oven until heated through, or rewarm it gently over the stove, adding a splash of water or coconut milk if needed to keep it nice and moist.
Tips for perfect Lemongrass Coconut Braised Beef with Mushrooms
- Sear it right: Make sure to sear the beef well. This caramelization adds a beautiful depth of flavor to your dish—don’t rush this step!
- Don’t skip the aromatics: The lemongrass, ginger, and garlic are essential for that fragrant kick. Take the time to sauté them until they’re fragrant.
- Adjust for taste: Feel free to tweak the salt, sugar, or fish sauce to your liking. Every palate is different!
- Rest the dish: Letting the beef sit for 30 minutes after cooking allows the flavors to meld beautifully, creating an even more spectacular dish.
- Experiment with heat: If you’re sensitive to spice, consider starting with a milder chili or reducing the number of serrano peppers until you find the right balance for your family.
Variations
- Vegetarian twist: Substitute the beef with hearty vegetables like eggplant or jackfruit for a vegetarian-friendly version. You may want to replace fish sauce with soy sauce or tamari.
- Different proteins: This recipe works well with chicken thighs or pork shoulder if you prefer a different meat option. Just adjust the cooking time accordingly.
- Add seasonal veggies: Feel free to add vegetables like bell peppers or green beans to make it a more colorful and nutritious dish. They’ll add delightful texture and freshness!
FAQs about Lemongrass Coconut Braised Beef with Mushrooms
Can I substitute butternut squash for the beef?
Absolutely! If you’re looking for a vegetarian option, diced butternut squash can be a fantastic substitute. Cook it for a shorter time, about 1 to 1.5 hours, to avoid mushiness.
Why is my beef tough after cooking?
If the beef turns out tough, it likely didn’t braise long enough. Be sure to check that you’re cooking it at the right temperature and allow it to go for the full 2½ to 3 hours until it’s fork-tender.
Can I make it ahead of time?
Definitely! This dish benefits from time to sit, as the flavors deepen and meld together. You can make it a day in advance and simply reheat it before serving.
Give this Lemongrass Coconut Braised Beef with Mushrooms a try—you won’t be disappointed! With its delightful combination of flavors and comforting nature, it’s the perfect addition to any meal table.
Print
Lemongrass Coconut Braised Beef with Mushrooms
- Total Time: 210 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
A rich, flavorful dish featuring tender beef braised with fragrant herbs and creamy coconut milk, perfect for family gatherings and cozy nights in.
Ingredients
- 3 pounds beef chuck, cut into 2-inch cubes
- 2 tablespoons neutral oil (such as avocado or grapeseed oil)
- 1 teaspoon kosher salt (plus more to taste)
- ½ teaspoon freshly ground black pepper
- 1 lemongrass stalk, trimmed, cut into 3–4 pieces, and lightly smashed
- 2 serrano peppers, thinly sliced
- 2 tablespoons minced fresh ginger
- 4 large garlic cloves, thinly sliced
- 6 makrut lime leaves
- ¼ cup red curry paste
- ½ teaspoon ground turmeric
- 2 cans (15 ounces each) full-fat coconut milk
- 1 cup water
- ¼ cup palm sugar or light brown sugar
- 3 tablespoons fish sauce
- 1 large yellow onion, chopped
- 3 medium carrots, peeled and chopped
- 8 ounces mushrooms, sliced (shiitake, cremini, or button mushrooms)
- Steamed jasmine or basmati rice for serving
- Fresh cilantro leaves for garnish
- Lime wedges for serving
- Chili oil or chili flakes for heat
Instructions
- Preheat the oven to 350°F (175°C).
- Pat the beef dry, season with salt and pepper, and sear in oil in a large Dutch oven for 2-3 minutes per side; set aside.
- In the same pot, sauté the serrano peppers, ginger, garlic, lemongrass, lime leaves, curry paste, and turmeric until fragrant.
- Add the sliced mushrooms, cooking until they release their moisture and become tender.
- Stir in the coconut milk, water, palm sugar, and fish sauce; then return the seared beef, onion, and carrots to the pot.
- Cover the pot and braise in the oven for 2½ to 3 hours, or until the beef is very tender.
- Remove the pot from the oven, discard the lemongrass and lime leaves, and let the dish rest for 30 minutes before serving.
- Serve the braised beef over rice, garnished with fresh cilantro, lime wedges, and drizzle with chili oil or sprinkle chili flakes for an extra kick.
Notes
This dish stores well in the fridge for about 4 to 5 days, or in the freezer for up to 3 months. Adjust the heat and seasoning to your preference.
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 10g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 25g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg
Keywords: braised beef, lemongrass, coconut milk, comfort food, Asian cuisine