I recently tried making Tender Coconut Lemongrass Beef with Mushrooms and Carrots Recipe, and I have to say, it completely transformed my dinner routine. The first thing that hit me was the aroma — fragrant lemongrass, rich coconut, and earthy mushrooms filling the kitchen.
Each bite was tender, flavorful, and comforting, making me realize that slow-braising beef is truly a game-changer. For a different but equally rich beef experience, you can also try this Beef Bourguignon Recipe.
It’s a recipe that feels luxurious yet is surprisingly simple to prepare. I’m excited to share every detail so you can enjoy this delightful dish too.
Ingredients
Here’s what you’ll need to make this flavorful dish come alive:
For the Beef
- Beef chuck – 3 lbs, cut into 2-inch cubes for perfect braising
- Neutral oil – 2 tbsp (avocado or grapeseed oil works best for searing)
- Kosher salt – 1 tsp, plus more to taste
- Black pepper – ½ tsp, freshly ground
For the Aromatics
- Lemongrass stalk – 1, trimmed, cut, and lightly smashed to release flavor
- Serrano peppers – 2, thinly sliced for heat
- Fresh ginger – 2 tbsp, minced for warmth
- Garlic cloves – 4, thinly sliced
- Makrut lime leaves – 6, adds a citrusy fragrance
- Red curry paste – ¼ cup for rich, spicy depth
- Ground turmeric – ½ tsp, adds earthy flavor and color
For the Sauce
- Coconut milk – 2 cans (15 oz each), full-fat for creaminess
- Water – 1 cup, to adjust thickness
- Palm sugar or brown sugar – ¼ cup, balances flavors
- Fish sauce – 3 tbsp, adds salty umami depth
For the Vegetables
- Yellow onion – 1 large, chopped
- Carrots – 3 medium, peeled and chopped
- Mushrooms – 8 oz (shiitake, cremini, or button)
For Serving
- Steamed jasmine or basmati rice
- Fresh cilantro leaves
- Lime wedges
- Chili oil or flakes for added heat
Note: several servings
Variations
You can easily tweak this recipe to suit your dietary preferences or taste:
- Dairy-free: Already suitable as it uses coconut milk
- Sugar-free: Substitute palm sugar with a natural sweetener like monk fruit or enjoy a sweet dessert like Loaded Butterscotch Cheesecake Recipe afterward
- Flavor boost: Add a splash of soy sauce or tamari for extra umami
- Spice variation: Swap serrano peppers for red chili flakes if you prefer a different heat profile
Cooking Time
- Prep Time: 20 minutes
- Cooking Time: 2 hours 45 minutes
- Total Time: 3 hours 5 minutes
Equipment You Need
- Heavy Dutch oven – for even heat and braising
- Sharp knife – for chopping beef and vegetables
- Cutting board – keeps prep clean and safe
- Measuring spoons and cups – for accurate seasoning
- Wooden spoon – to stir and deglaze
How to Make Tender Coconut Lemongrass Beef with Mushrooms and Carrots Recipe
Step 1 — Preheat and Prepare
Set your oven to 350°F (175°C). Pat beef cubes dry and season with salt and pepper to ensure a perfect sear.
Step 2 — Sear the Beef
Heat oil in your Dutch oven and sear beef in batches until golden brown. This caramelization builds deep, rich flavor in the final dish.
Step 3 — Sauté the Aromatics
Reduce heat to medium and stir in lemongrass, serrano peppers, ginger, garlic, lime leaves, curry paste, and turmeric. Cook 2–3 minutes until fragrant.
Step 4 — Add Mushrooms and Build the Sauce
Add mushrooms and cook until slightly browned. Pour in coconut milk and water, then stir in palm sugar and fish sauce, adjusting seasoning to taste.
Step 5 — Combine and Braise
Return beef to the pot with onions and carrots. Cover and braise in the oven for 2½–3 hours until beef is fork-tender.
Step 6 — Rest and Serve
Discard lemongrass and lime leaves. Let the dish rest for 30 minutes to deepen the flavors. Serve with rice, fresh cilantro, lime wedges, and optional chili oil.
Additional Tips for Making this Recipe Better
- I like to roast mushrooms first for an extra earthy flavor.
- Layering salt throughout cooking enhances overall taste.
- Letting the dish rest overnight makes it even more flavorful.
- I always adjust heat and sweetness at the end for perfect balance.
How to Serve Tender Coconut Lemongrass Beef with Mushrooms and Carrots
This dish pairs beautifully with steamed rice or warm bread. Garnish with fresh cilantro, a squeeze of lime, and a drizzle of chili oil for a vibrant, appealing presentation.
Nutritional Information
Here’s an overview per serving (approx. 6 servings):
- Calories: ~520 kcal
- Protein: 35 g
- Carbohydrates: 26 g
- Fat: 28 g
Make Ahead and Storage
Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Keeps for up to 3 months; thaw overnight in the fridge.
Reheat: Warm gently on stovetop with a splash of water or coconut milk to maintain texture.
Why You’ll Love This Recipe
This recipe is a true crowd-pleaser:
- Tender beef that melts in your mouth after slow braising.
- Fragrant and balanced flavors from lemongrass, ginger, and coconut.
- Versatile and family-friendly, perfect with rice or bread.
- Improves in flavor the next day — ideal for meal prep.
- Simple to customize for dietary needs and spice levels.
Tender Coconut Lemongrass Beef with Mushrooms and Carrots Recipe
Ingredients
Method
- Set your oven to 350°F (175°C). Pat beef cubes dry and season with salt and pepper to ensure a perfect sear.
- Heat oil in your Dutch oven and sear beef in batches until golden brown. This caramelization builds deep, rich flavor in the final dish.
- Reduce heat to medium and stir in lemongrass, serrano peppers, ginger, garlic, lime leaves, curry paste, and turmeric. Cook 2–3 minutes until fragrant.
- Add mushrooms and cook until slightly browned. Pour in coconut milk and water, then stir in palm sugar and fish sauce, adjusting seasoning to taste.
- Return beef to the pot with onions and carrots. Cover and braise in the oven for 2½–3 hours until beef is fork-tender.
- Discard lemongrass and lime leaves. Let the dish rest for 30 minutes to deepen the flavors. Serve with rice, fresh cilantro, lime wedges, and optional chili oil.
Notes
- I like to roast mushrooms first for an extra earthy flavor.
- Layering salt throughout cooking enhances overall taste.
- Letting the dish rest overnight makes it even more flavorful.
- I always adjust heat and sweetness at the end for perfect balance.
