Servings: 5 to 6
This warming, wintery stew gets an Asian accent from lemongrass, ginger, garlic, and chiles. Serve it with steamed jasmine rice.
Make Ahead Tips
The stew can be made up to 2 days ahead: Skip the degreasing step, cool to room temperature, cover, and refrigerate. Once the stew is chilled, lift the solidified fat off the top with a slotted spoon. Reheat the stew over medium-low heat to serve.
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Turned out great. A nice change from the stereotypical root vegetable and beef stew. Would make again.
different than the typical stew but very delicious! Had the butcher cut up some pork butt --- it was very well trimmed and came out very tender in this stew. I would definitely make this again
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