Lemongrass Coconut Braised Beef

The first time I made this braised beef, my tiny apartment smelled like a Southeast Asian street market for three days straight. My roommate kept poking her head into the kitchen, asking if it was ready yet. That aroma of lemongrass hitting hot coconut milk is something else entirely—it's warm, bright, and somehow both comforting and exotic all at once.

I made this for a dinner party during a particularly dreary February, and everyone went completely silent after the first bite. My friend Sarah actually asked if there was some secret ingredient I wasn't telling her about. The way the earthy mushrooms soak up that fragrant coconut sauce is pure magic.

Ingredients

• 2 lbs beef chuck, cut into 2-inch cubes: Chuck roast has the perfect marbling for slow braising, becoming fork-tender while still holding its shape. Ask your butcher to cut it if you want to save time.
• 1 tsp kosher salt and 1/2 tsp black pepper: Season generously before searing—this is your only chance to season the meat itself, and it makes all the difference in the final dish.
• 2 tbsp vegetable oil: You need a neutral oil with a high smoke point for getting that gorgeous brown crust on the beef without burning.
• 2 stalks lemongrass, trimmed and lightly smashed: Smashing the stalks releases all those citrusy essential oils. Dont skip this step—its the backbone of the entire flavor profile.
• 1 large onion, thinly sliced: The onions melt into the sauce, adding natural sweetness and depth. Slice them thinly so they disappear into the braising liquid.
• 5 cloves garlic, minced: Fresh garlic is non-negotiable here. It sweetens as it cooks, mellowing into the sauce rather than staying sharp.
• 2-inch piece fresh ginger, sliced: Use fresh ginger, not ground. The slices infuse the coconut milk with warmth and just a hint of spicy zing.
• 2 red chilies, sliced: Leave these whole if youre heat-averse, or slice them thin if you want that gentle hum of warmth throughout the dish.
• 1 tbsp fish sauce: Dont be intimidated by the smell straight from the bottle—it transforms into pure umami richness when cooked. This is what makes the dish taste restaurant-quality.
• 1 tbsp brown sugar: Just enough to balance the savory elements and encourage beautiful caramelization on the beef.
• 1 can (14 oz) coconut milk: Full-fat is essential here. The coconut cream is what creates that velvety, luxurious sauce that clings to every piece of beef.
• 1 cup beef broth: Homemade is ideal, but a good-quality store-bought broth works perfectly fine. Just avoid anything overly salty.
• Zest and juice of 1 lime: Added at the very end, this brightens everything and cuts through the richness of the coconut milk.
• 10 oz cremini or shiitake mushrooms, quartered: Cremini are meaty and mild, while shiitakes add more earthiness. Quarter them so theyre substantial enough to not disappear during braising.
• 2 carrots, cut into 1-inch pieces: These add natural sweetness and a pop of color against the rich amber sauce.
• Fresh cilantro, chopped: The finishing touch that adds freshness and a beautiful color contrast against the dark, glossy sauce.
• Sliced scallions and lime wedges: For serving—these bright, sharp elements wake up the rich, slow-cooked flavors.

Instructions

Season the beef:

Pat the beef cubes completely dry with paper towels, then season generously with salt and pepper on all sides. Let it sit at room temperature while you prep your aromatics.

Sear in batches:

Heat the oil in your Dutch oven over medium-high heat until shimmering. Add beef in a single layer without crowding, searing until deeply browned on all sides. This takes about 3-4 minutes per batch.

Bloom the aromatics:

In the same pot, add onion, lemongrass, garlic, ginger, and chilies. Sauté for 3-4 minutes, stirring frequently, until everything is fragrant and the onions have softened.

Build the sauce base:

Stir in the fish sauce and brown sugar, cooking for about 1 minute until the sugar dissolves and everything smells incredibly fragrant.

Combine and start the braise:

Return all the beef to the pot along with any accumulated juices. Add the coconut milk, beef broth, and carrots, then bring everything to a gentle simmer.

First braise:

Reduce heat to low, cover, and let it braise undisturbed for 1 hour. The liquid should be barely bubbling—too vigorous and the beef will toughen.

Add mushrooms:

Stir in the mushrooms, cover again, and continue braising for another 1 to 1.5 hours. The beef is done when it yields easily to a fork.

Finish with brightness:

Fish out and discard the lemongrass stalks. Stir in the lime zest and juice, tasting and adjusting seasoning as needed.

Serve with love:

Ladle into bowls over steamed jasmine rice and finish with generous handfuls of cilantro, scallions, and extra lime wedges on the side.

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This recipe has become my go-to for cold rainy Sundays when I want something that feels like a hug in a bowl. Theres something deeply satisfying about checking on the braise every hour, watching the sauce thicken and deepen in color, knowing that patience is about to pay off in the best way possible.

Make It Your Own

Sometimes I add a handful of baby spinach or Thai basil during the last five minutes of cooking for extra color and freshness. You can also swap potatoes for the carrots if you prefer something starchier to soak up that incredible sauce.

The Perfect Rice

Jasmine rice is my top choice here—its floral aroma and slightly sticky texture pair beautifully with the coconut milk sauce. Rinse the rice until the water runs clear before cooking, and fluff it with a fork before serving.

Leftovers And Storage

This braised beef actually tastes better the next day as the flavors continue to meld and develop. Store it in an airtight container in the refrigerator for up to four days, or freeze for up to three months.

• Reheat gently with a splash of water or broth to loosen the sauce
• The sauce may separate when chilled but will emulsify again when warmed
• Consider making a double batch because it freezes beautifully

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Theres nothing quite like lifting the lid off that pot after hours of slow braising and being hit with that cloud of fragrant steam. Serve this to people you love, preferably with cold drinks and nowhere else to be.

Recipe Q&A

→ How do I achieve tender beef in this dish?

Slow braising over low heat for 2 to 2.5 hours allows the beef chuck to become tender and absorb flavors deeply.

→ Can I adjust the heat level?

Yes, omit the red chilies for a milder version or add more if you prefer extra spice.

→ What can I substitute for fish sauce?

Soy sauce works as a pescatarian-friendly substitute, though the flavor will slightly differ.

→ Which mushrooms work best in this dish?

Cremini or shiitake mushrooms add earthy flavors and texture, complementing the broth and beef.

→ What sides pair well with this main dish?

Steamed jasmine rice or rice noodles absorb the flavorful sauce and make great accompaniments.