Cambodian-style Tangy Beef Stew

Ingredients

In this Cambodian adaptation, the traditional German Schwarzsauer is transformed into a tangy beef stew with Cambodian flavors. The original dish is known for its sour taste, which is preserved in this adaptation. However, the Cambodian version incorporates the use of aromatic spices and herbs, such as lemongrass, galangal, and kaffir lime leaves, to infuse the stew with a unique Southeast Asian flair. The result is a delightful blend of German and Cambodian culinary traditions. We alse have the original recipe for Schwarzsauer, so you can check it out.

• 500g (1.1 lb) beef, cut into cubes 500g (1.1 lb) beef, cut into cubes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 stalk lemongrass, bruised 1 stalk lemongrass, bruised
• 2 slices galangal 2 slices galangal
• 2 kaffir lime leaves 2 kaffir lime leaves
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 1 tablespoon palm sugar 1 tablespoon palm sugar
• 1 teaspoon chili paste 1 teaspoon chili paste
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 40g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant.
2. 2.
   Add the beef cubes to the pot and brown them on all sides.
3. 3.
   Add the lemongrass, galangal, kaffir lime leaves, fish sauce, tamarind paste, palm sugar, and chili paste to the pot. Stir well to combine.
4. 4.
   Pour in the beef broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 2 hours or until the beef is tender.
5. 5.
   Season with salt to taste.
6. 6.
   Serve the Cambodian-style Tangy Beef Stew hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalk by lightly pounding it with a rolling pin or the back of a knife to release its flavors.
• Galangal — If you can't find fresh galangal, you can substitute it with dried galangal powder. Use 1 teaspoon of powder for every 2 slices of fresh galangal.
• Kaffir lime leaves — If fresh kaffir lime leaves are not available, you can use dried ones. However, use them sparingly as they have a stronger flavor.

Tips & Tricks

• For a spicier stew, increase the amount of chili paste according to your preference.
• Allow the stew to simmer on low heat for a longer time to enhance the flavors and tenderness of the beef.
• Serve the stew with steamed rice or crusty bread to soak up the delicious broth.
• Adjust the sweetness and sourness of the stew by adding more or less tamarind paste and palm sugar.
• Make a larger batch of the stew and freeze the leftovers for future meals.

Serving advice

Serve the Cambodian-style Tangy Beef Stew in individual bowls, garnished with fresh cilantro. Accompany it with steamed jasmine rice or crusty bread for a complete and satisfying meal.

Presentation advice

To enhance the presentation, sprinkle some chopped fresh red chilies on top of the stew for an extra pop of color. Serve the stew in traditional Cambodian ceramic bowls for an authentic touch.