Lemongrass Coconut Braised Beef

The first time I made this braised beef, my tiny apartment filled with this incredible citrus-coconut perfume that had my neighbor knocking on my door to ask what I was cooking. It was a rainy Tuesday, and I'd decided to attempt something that reminded me of this Vietnamese place I used to visit. The beef ended up so tender you could cut it with a spoon, and that lemongrass fragrance lingered for days. Now it's my go-to when I want to make something that feels special but doesn't require me to stand at the stove for hours.

I made this for my friend Sarah's birthday dinner last winter, and she honestly couldn't stop talking about it. We sat around my table for hours, just picking at the leftovers and talking, with the smell of lemongrass still hanging in the air. There's something about a dish like this that makes people linger.

Ingredients

• 2 lbs beef chuck, cut into 2-inch cubes: Chuck roast has the perfect fat content for slow braising and becomes incredibly tender
• 1 tsp kosher salt and 1/2 tsp black pepper: Simple seasoning that enhances the beef's natural flavor
• 2 tbsp vegetable oil: For getting a gorgeous sear on the beef before braising
• 2 stalks lemongrass, trimmed and lightly smashed: The star of the show, releasing its citrusy essence as it braises
• 1 large onion, thinly sliced: Adds sweetness and depth to the braising liquid
• 5 cloves garlic, minced: Because garlic makes everything better
• 2-inch piece fresh ginger, sliced: Adds warmth and complements the lemongrass beautifully
• 2 red chilies, sliced: Optional heat that cuts through the rich coconut milk
• 1 tbsp fish sauce: The umami secret that makes the sauce taste complex and seasoned
• 1 tbsp brown sugar: Balances the tang of lime and the savory elements
• 1 can (14 oz) coconut milk: Creates that velvety, luxurious sauce
• 1 cup beef broth: Adds body and beefiness to the braising liquid
• Zest and juice of 1 lime: Brightens everything and highlights the lemongrass
• 10 oz cremini or shiitake mushrooms, quartered: Earthy counterpoint to the rich beef
• 2 carrots, cut into 1-inch pieces: Adds sweetness and color to the braise
• Fresh cilantro, sliced scallions, and lime wedges: The finishing touches that make it pop

Instructions

Season and prep the beef:

Pat the beef cubes dry and season generously with salt and pepper on all sides.

Sear the beef:

Heat oil in a large Dutch oven over medium-high heat. Working in batches so you don't crowd the pot, brown the beef on all sides until deeply golden. Set aside on a plate.

Build the aromatic base:

In the same pot, add onion, lemongrass, garlic, ginger, and chilies. Sauté for 3 to 4 minutes until fragrant and the onions start to soften.

Add depth:

Stir in the fish sauce and brown sugar, letting them cook for about 1 minute until the sugar starts to dissolve.

Start the braise:

Return the beef to the pot along with any accumulated juices. Pour in the coconut milk, beef broth, and add the carrots. Bring everything to a gentle simmer.

First braising phase:

Reduce heat to low, cover, and let it braise for about 1 hour. The beef should start becoming tender.

Add the mushrooms:

Stir in the quartered mushrooms, cover again, and continue braising for another 1 to 1.5 hours until the beef is fork-tender.

Finish bright:

Fish out and discard the lemongrass stalks. Stir in the lime zest and juice, then taste and adjust seasoning if needed.

Serve it up:

Ladle into bowls and top generously with fresh cilantro, sliced scallions, and extra lime wedges on the side.

Save

This recipe has become my default for dinner parties because it makes people feel taken care of. There's something about a long-braised dish that says 'I spent time on this' even when most of that time was just the pot doing its thing.

Serving Suggestions

I always serve this over steamed jasmine rice, but rice noodles work beautifully too and soak up that incredible sauce. The first time I made it, I forgot to make rice and just ate it with crusty bread, which honestly was not a mistake.

Make It Ahead

This actually tastes better the next day, which is rare for beef dishes. I've made it up to three days in advance and just reheated it gently on the stove; the flavors deepen and the beef gets even more tender.

Customization Options

Leave out the chilies if you're sensitive to heat. You can use soy sauce instead of fish sauce, but it won't have quite the same depth. Extra carrots never hurt anyone, and bell peppers added in the last 30 minutes are pretty great too.

• For a thicker sauce, remove the lid for the last 30 minutes of cooking
• Substitute sweet potatoes for carrots for a fun twist
• Add a handful of spinach or bok choy right at the end for some greens

Save

Trust me when I say this will become one of those recipes you keep coming back to, especially on cold nights when you need something that feels like a hug.

Recipe FAQs

→ What cut of beef is best for slow braising?

Beef chuck is ideal due to its marbling and connective tissue, which break down during slow cooking, resulting in tender, flavorful meat.

→ Can I substitute mushrooms in this dish?

Yes, shiitake or cremini mushrooms work well, providing earthiness that complements the rich coconut sauce.

→ How do lemongrass and coconut milk enhance the flavor?

Lemongrass adds a citrusy, herbal brightness, while coconut milk contributes creaminess and subtle sweetness, balancing savory and aromatic notes.

→ Is this dish spicy by default?

The main heat source comes from optional red chilies, which can be omitted for a milder, more delicate flavor.

→ What sides pair well with this braised beef?

Steamed jasmine rice or rice noodles complement the rich sauce, soaking up flavors and providing a satisfying base.

→ Can I make this dish pescatarian-friendly?

Replacing fish sauce with soy sauce adjusts the flavor, but since beef is central, consider using mushrooms or tofu instead of meat.