1 cup (250 mL) flour
2 teaspoons (10 mL) salt, divided
1 teaspoon (5 mL) ground black pepper
1 stalk fresh lemongrass, minced (optional)
1 pound (500 g)boneless chuck roast, cut into 1-inch cubes
2 tablespoons (30 mL) vegetable oil
2 cups (500 mL) chopped onions
1 teaspoon (5 mL) brown sugar
2 cloves garlic, minced
2 tablespoons (30 mL)Thai Kitchen® Roasted Red Chili Paste
1 can (830 mL) whole tomatoes
2 cups (500 mL) diced carrots
2 cups (500 mL) diced, peeled potatoes
1 to 1 1/2 cups (250- 375 mL) beef stock
1/2 teaspoon (2 mL) ground cinnamon (optional)
1/2 teaspoon (2 mL) ground cardamom (optional)
Cooked Thai Kitchen® Jasmine Rice or Thai Kitchen® Stir-Fry Rice Noodles
MIX flour, 1 teaspoon of the salt, pepper and lemongrass in shallow dish. Coat beef in flour mixture. Set aside. Heat oil in large saucepot on medium heat. Add onions, remaining 1 teaspoon salt and sugar; cook and stir 5 minutes or until softened. Add garlic and chili paste; cook and stir 2 minutes. Add beef; cook and stir 5 to 7 minutes or until beef is browned.
STIR in tomatoes, carrots, potatoes, 1 cup of the stock, and cinnamon and cardamom, if desired. Bring to boil, stirring occasionally. Reduce heat to low; simmer 30 to 35 minutes or until meat is tender. Add additional stock if necessary.
SERVE over cooked Jasmine Rice or Stir-Fry Rice Noodles tossed with butter and sesame seeds.