Asian Beef Stew

4 pounds boneless beef short ribs, cut into 2-inch squares

1 yellow onion

4 garlic cloves

2 tablespoons minced ginger

2 teaspoons ai red curry paste

2-inch spring lemongrass

1 Kar lime leaf

3 large carrots, cut into 1⁄2 inch thick coins

2 ribs of celery, cut into 1-inch pieces

1 can chopped tomatoes, drained

3 tablespoons ai sh sauce

2 cups beef stock

2 tablespoons of coconut oil

Salt and pepper to taste

Garnish with fresh chopped cilantro

Preheat oven to 325°F.
Heat a large, heavy-bottomed, casserole pan with coconut oil. Season short ribs with salt
and pepper and add to the hot pan, do not crowd, work in batches.
Sear on all sides until dark in color, transfer to plate.
Add onions, garlic, and ginger to the pan, cook until golden brown, stirring occasionally. Add
carrots and celery; then add curry paste, lemongrass, and Kaffir lime leaf, stir well to combine.
Add chopped tomatoes and Thai fish sauce, stir well. Add beef stock and return
beef to the pan slowly brings to a simmer.
Cover pan and place in oven. Check after 2 hours, meat should be tender.
Check seasoning and adjust if necessary. Garnish with fresh chopped cilantro.