Gut-Healing Lemongrass Beef Stew - Brooke Kelly Nutrition

Ingredients

• 1.2kg beef blade or chuck, cut into 2–3cm cubes
• 2 tbsp extra virgin olive oil
• 3 star anise
• 1 cinnamon stick
• 1 tsp Chinese five-spice powder
• 1 tin (400g) tomatoes, drained
• 4 tbsp fish sauce
• 2 tbsp sugar
• 3 large carrots, chopped into chunks
• 1 brown onion, quartered
• 3 spring onions, cut into thirds
• 500ml beef bone broth
• Juice of 1 lime
• 3 cups finely chopped gai lan (or bok choy/pak choy)
• 10g coriander, finely chopped
• Sea salt
• Freshly cracked pepper
• 1 stick lemongrass (white part only), roughly chopped
• 2 long red chillies, roughly chopped
• 1 small red chilli, roughly chopped
• 8cm piece fresh ginger, peeled and chopped
• 4 purple eschalots, peeled and chopped
• 6 garlic cloves, peeled
• Steamed jasmine rice
• Fresh coriander leaves
• Finely sliced spring onion
• Lime wedges