Thai Style Beef Stew – Just For The Love Of It.

Thai Beef Stew (2 of 9)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.

Thai Beef Stew (1 of 9)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.

Thai Beef Stew

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).

Thai Beef Stew

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.

Thai Beef Stew (5 of 9)

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.

Thai Beef Stew (6 of 9)

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.

Thai Beef Stew (7 of 9)

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.


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Latest comments
  • 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

  • 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.

      • Well, if you think it won’t throw out the flavour balance, I’ll give that a go! Thank you 🙂

          • First I must shop for beef!

  • 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!

  • 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!

      • 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.

  • 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, 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!

  • 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!

      • And you know you would be more than welcome in my humble abode, and we would cook and eat and drink and laugh…

  • 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! 🙂

      • 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.

  • 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.

  • 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 . . .

  • 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! 🙂

  • 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.

  • 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

      • 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

  • That looks divine!

  • 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

  • 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! 🙂

      • It is all about the taste! 🙂

  • This looks so amazing 🙂

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