Ingredients:
1.5kg of cubed lean beef
1 large potato diced (in this recipe I used a yam because I was out of russets)
1 tbsp whole tricolor peppercorns
6 lime leaves sliced to thin fine strips
1" piece of galangal sliced
3 tbsp minced garlic
2 sprigs of Thai basil
2 cups beef stock
2 tbsps of EVOO
Turn the stove to Medium high heat.
In a pot place EVOO and garlic. Stir and cook till slightly golden. Add beef and brown all sides of the meat.
Deglaze the pot with stock scrapping the browned bits off the bottom for added flavour. Stir in the potato and bring to a simmer. Cook for 5 minutes and turn down the heat to Medium.
Add peppercorns, lime leaves, galangal, whole basil stalks only, reserve the leaves for later. Stir and combine with stew mixture.
Cook covered at medium heat for 45 minutes to an hour occasionally stirring. Garnish with reserved basil leaves. Serve with rice, noodles or bread.
Enjoy :)
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