I’ve been writing this blog for a few years now. Like all endeavours, it has it’s ups and downs. There are weeks when I am overflowing with ideas for stories and recipes. There are the fallow periods when I haven’t either a recipe or story idea that makes any sense. I have been through a thin patch recently and was beginning to think that perhaps I should park the endeavour for a while (That’s a euphemism for give it up entirely). Then, along came a thought; “What about a Thai style Beef Stew?”. Without thinking about it, I was thinking about it. I rummaged in the press and the fridge. Yes! lime leaves, coconut milk, lemongrass, chilli, ginger, garlic, potatoes and palm sugar. I just needed the beef and the spinach. Then I got to thinking about my motivation. Why do I write this blog? Why do I take the photos, process and publish them? Why do I devise and cook these recipes?
Good questions all, I hear you say. So let’s get it clear, it’s not to build audience. I don’t do advertising, link-backs, sponsored content, sneaky brand exposures or any of that stuff. If I do, I’ll be upfront about it (Unless I’m being very, very sneaky).
It’s not for the celebrity. I’m pretty well known here in the kitchen. That is, the Wife and the dog give me attention on a daily basis and the family come over to be fed once a week or so. I have never encountered a clutch of adoring fans as I leave the house and the trees opposite the house have never been graced by paparazzi.
It’s not for the free stuff. A number (big number) of bloggers I know will give the false fingernails from their right hand for some free cosmetics. They will gush and enthuse to their clutch (not the handbag type of clutch) of followers about the cream or gel or powder or whatever, all for the free samples. I don’t do that.
It’s certainly not for the money. If I was depending on the blog to feed myself, the Wife and the dog, I wouldn’t be writing waffle like this. No, I have come to the conclusion that I do this stuff for the love of it.
Now, back to the Thai Style Beef Stew. It’s really easy to prepare and delightful. So, you will love it too. I all but guarantee it.
Ingredients
- 1 kilo of beef shin, cubed
- Half a kilo of beef shin minced
- Half a kilo of small potatoes
- 250 grammes of spinach leaves
- 800ml (2 cans) of good quality coconut milk
- 4 or 5 stalks of lemongrass
- 3 red chillis
- 5cm piece of ginger
- 3 or 4 cloves of garlic
- 4 or 5 shallots
- 2 teaspoons of palm sugar
- 1 teaspoon of salt
- 1 teaspoon of mixed peppercorns
- 3 or 4 lime leaves
- A handful of fresh coriander
Heat a little oil in a large casserole (Dutch Oven). Peel and roughly chop the lemongrass, garlic, ginger and shallots. Roughly chop the chillis. Add this lot to a blender, along with the sugar, salt and peppercorns. Blitz to make a paste. If you are having trouble getting the blitzing started, add a little oil.

All that colour must equate to lots of flavour too.
Add the resulting paste to the casserole and fry for a few minutes (until your eyes are watering and stinging).

Frying the paste concentrates the flavours and is well worth the eye burn.
Add the beef a bit at a time and fry it in the spice mixture until it changes colour.

This is pretty messy looking at this stage. It gets better, I assure you.
Add the coconut milk and lime leaves. Bring to a gentle boil and transfer the casserole (with a lid on) to a 180ºC oven.

The coconut milk adds a layer of calm over proceedings.
Let it cook away undisturbed for an hour. Slice the potatoes into half or thirds. Remove from the oven and add the potatoes. return to the oven for a further 45 minutes. Add the spinach leaves, being patient to press them down and replace the lid. Cook for a further 15 minutes or so. At this stage, your Thai Style Beef Stew will be ready to serve. Just before serving, chop the coriander and add to the stew, stirring to incorporate.

Keep a few bits of chilli and coriander to dress the dish.
Dish this up with a generous serving of Thai fragrant rice. It is a meal that is worthy of that love I was talking about earlier. I hope you love it too.
piquet47 | 23rd January 2018
|
Looks a good one Conor, we’ll give it a try. I think the shin beef might need a longer cook,
to be fully tender, judging by a stew we did here last week Pip
Conor Bofin | Author | 24th January 2018
|
It’s probably that old French beef you are using Pip. Must be like trying to cook a shoe!
Joking aside, I would always (and should state) take the view of “cook until tender”. There is so much variation between breeds, regions and countries. Enjoy it when you do.
katechiconi | 23rd January 2018
|
You know that bit up the top, all those reasons why you blog? Yup. Those are the reasons we follow you. Those, and the food, of course. Sadly, I won’t be following this recipe, or at least, not exactly. As we all know, I am a chilli-wuss. I can almost smell the wonderful aroma, and if I could have that without the burn, I’d do it.
Conor Bofin | Author | 24th January 2018
|
“You can go to the ball Cinderes”. Just dial down or remove the chilli. Replace it with more lemongrass (that I know you have growing in abundance) and all will be excellent. In some ways, It might even be better.
katechiconi | 24th January 2018
|
Well, if you think it won’t throw out the flavour balance, I’ll give that a go! Thank you 🙂
Conor Bofin | Author | 28th January 2018
|
It could be delicious! Report back please.
katechiconi | 28th January 2018
|
First I must shop for beef!
Debbie Spivey | 23rd January 2018
|
This soup looks delicious! Anyone can tell you love this hobby. It shows in all your posts. There’s always something to take away from your posts. Thanks for what you do. I enjoy it!
Conor Bofin | Author | 24th January 2018
|
Debbie, you are a charmer. I do get a bit of fun from it. The interaction is what keeps me at it and I am grateful for the window into other worlds (like The Mountain Kitchen) that it affords.
chef mimi | 23rd January 2018
|
And that’s the reason I read your blog, Conor! It’s because there are no ads and affiliate posts and crazy shit popping up blocking text. I think those of us like you do it because of our sincere love of food and cooking. We are not stylists; we don’t need to be. Our food is pretty as is. Regarding this stew, I love it! I have a Thai-inspired risotto on my blog. It’s not fusion food, it’s simply loving the ingredients and seasoning of many different cuisines. Thanks for continuing to blog!
Conor Bofin | Author | 24th January 2018
|
Thanks Mimi. Kind words indeed. The thought of a Thai style risotto is very appealing. I would imagine the Arborio or similar rice would be really delightful with a coconut milk based sauce. I must experiment. Your notion of “crazy shit popping up blocking text” broke me up. Perfectly descriptive of so many of the sites that make one click through various pages to read a recipe and then try to capture you for ‘affiliate marketing’. Frustrating indeed.
Stay well,
C
chef mimi | 24th January 2018
|
I’ve even told people that their text was being blocked because I wasn’t sure if they’d planned it that way. A friend told me i had an ad on a post and I had no idea.
anniedm778 | 23rd January 2018
|
I’ve saved this one to my Pinterest. My daughter introduced me to Thai food while at University and I am now so hooked! Thanks for a great recipe!
Conor Bofin | Author | 24th January 2018
|
Your daughter is obviously a great person. This is a simple dish and is really lovely, so I strongly recommend you cook it for her.
anniedm778 | 25th January 2018
|
I will next time I see her!
Gerlinde | 23rd January 2018
|
Conor, you made me chuckle early in the morning after we had a Tsunami warning last night here on the California coast. I enjoy reading your blog and appreciate the effort you put into it. Thank you!
Conor Bofin | Author | 24th January 2018
|
If I manage to raise a smile (and in the face of a Tsunami) then my work is done! Thanks for the nice thought.
anotherfoodieblogger | 23rd January 2018
|
I think many of us in your follower’s community keep their blog for exactly the same reason. I too have my ups and downs, but if it weren’t for the love of it, it certainly would have expired many moons ago. Keep up the good work Conor, I would certainly miss your mouth-watering recipes, luscious photographs and acerbic witty musings… And I don’t just read them, I have made several of yours!
Conor Bofin | Author | 24th January 2018
|
Thanks Kathryn. It’s funny how the weekly chat here and over on anotherfoodieblogger gives us ties. The things I know about you now makes me feel I could call around to yours for a crockpot any evening and be welcome. It’s all great fun.
anotherfoodieblogger | 26th January 2018
|
And you know you would be more than welcome in my humble abode, and we would cook and eat and drink and laugh…
Tasty Eats Ronit Penso | 23rd January 2018
|
It’s stew time! I love the flavors you have here. I think my next stew will have more Asian notes.
As for blogging – yes, it’s the love of food and wanting to share it, that keeps us going. I wouldn’t want to become “commercial” in any way. It’s just great to keep it for fun and to know that it’s up to us to write – or not write! 🙂
Conor Bofin | Author | 24th January 2018
|
I have had a good number of commercial enquiries and offers. I just couldn’t do it. The area where I am prepared to bend the rules is where it comes to local Irish producers who are doing great work and making a stand against the tide of low grade food that seems to be washing over us. I do some work with a few of these and may feature their produce on the blog. However, money never changes hands (not yet anyway). I enjoy this too much.
Tasty Eats Ronit Penso | 24th January 2018
|
Voluntarily promoting local farms, or giving the occasional link to a product we like, is by all means part of the love of food and sharing it with others.
Stefan | 23rd January 2018
|
Your love is clear from every post, every recipe, every photo, every word.
This looks like a very tasty beef stew. I’m sure your loved ones loved it.
Conor Bofin | Author | 24th January 2018
|
Lovely comment Stefan. I loved that too.
Eha | 23rd January 2018
|
I should not add to what Stefan has said: it is gilding the lily! Conor, how on earth you quietly don’t seem to understand you more than have your ‘clutch of adoring fans’ I simply do not understand. Enough said. And how you manage to give us Down Under better Asian-based recipes we already have is also beyond my comprehension . . . like this . . . 🙂 ! . . . . dearHeart – I want to be able to vote for you in the next Irish bloggers’ competitions: you will allow me, I hope . . .
Conor Bofin | Author | 24th January 2018
|
As always Eha, you are far too kind to me. I have great fun on the Asian cooking end of things and have two simple Oriental recipes coming up very soon. One a monkfish and black bean, and the second a ginger chicken thigh and green beans. Both are really simple and extremely tasty. I can’t wait to write them up.
I hope the temperatures are abating for you.
Marty | 24th January 2018
|
I’m incredibly grateful that you have allowed us into your kitchen! 🙂 I throughly enjoy reading about your recipes (and have made a few and “spring boarded” a few into my own attempts at kitchen creativity). Your photography and writing are the perfect garnishes. Your passion for food and support of small suppliers warms my heart. Plus, you’re pretty damn funny and these days, that’s priceless in my book! 🙂
Conor Bofin | Author | 24th January 2018
|
Your last point is greatly appreciated. Sadly, it also confirms that you are in the US of A. Things are pretty frightening over there right now. I pray for a return to civilisation before we see history repeat itself in some awful way. Enough of the politics. Thank you for the lovely thoughts.
Best,
C
Ron | 24th January 2018
|
Your post today had me asking, what does Connor’s blog mean to me. Reading One Man’s Meat, for me, is like going to the pub. You walk in and there’s always a familiar face commenting on this and that. And, better yet your pub has great recipes as well.
Conor Bofin | Author | 24th January 2018
|
Ha! I like the idea of the kitchen here being like a pub. I do try to run it somewhat along the lines of the ‘Cheers’ of TV fame. That being that everybody is welcome and we like to have a bit of fun while cooking, eating and solving the problems of the world. Thanks for the kind thought Ron.
Linda Duffin | 24th January 2018
|
Hear hear! Thanks for sharing another of your ad-free, unsponsored, amusing, beautifully photographed and delicious posts. Please don’t stop, we’d miss you. Lx
Conor Bofin | Author | 24th January 2018
|
When are we going to see you in person Linda? Surely 2018 holds a trip across the pond for you. The Wife and I would be delighted. Meeting the other bloggers and enthusiasts from all quarters is a huge part fo the fun of all this. So, if yo are on a trip to Cork, come via Dublin. Now that the kids are flown, there’s plenty of room at the table.
Linda Duffin | 24th January 2018
|
That’s very kind, Conor, thank you. Maybe we’ll squeak a weekend in Dublin a bit later in the year. We are certainly overdue for a visit. And you know you are always welcome here, too. Lx
defeatgarden | 25th January 2018
|
That looks divine!
Conor Bofin | Author | 28th January 2018
|
Thank you. I appreciate the visit and the comment.
Conor
Wendy Ellen Thomas | 26th January 2018
|
Three cheers! And the learning. Don’t forget that. I’ve watched you from the near beginning when your daughter was on the scene- it’s really quite something. So yes to fun, learning and these funny friends we have never met in “real” life.
And the Thai beef ain’t too shabby! Your cosmic USA blog pal – wt
Conor Bofin | Author | 28th January 2018
|
Thanks Wendy E,
I try to think of my blog pals as friends I have yet to meet. I have a good few notches on the post and have made some great real life friends around the world too through the blog. All good fun.
petra08 | 28th January 2018
|
This sounds great! There is a terrible Thai where I live and if I want Thai I have to make it myself. I have never used shin of beef for anything Thai, very interesting. It looks great! 🙂
Conor Bofin | Author | 28th January 2018
|
Thanks Petra. This really is “Thai style” as opposed to authentic. It’s pretty tasty all the same.
petra08 | 28th January 2018
|
It is all about the taste! 🙂
Conor Bofin | Author | 30th January 2018
|
And a lovely taste it was too.
Lea Hogg | 4th February 2018
|
This looks so amazing 🙂
Conor Bofin | Author | 4th February 2018
|
Thanks Lea. Lovely to see you back.
C