East-West Beef and Bean Stew
Stews can be dull, but this beef and bean version gets taste buds tingling. That's because it contains fiery sambal as well as ginger. This is a meal-in-one dish; just add a side salad and some crusty bread.
3 tablespoons grapeseed or canola oil
2 pounds beef brisket, cut into 1-inch cubes
Kosher salt and freshly ground black pepper to taste
2 large red onions, cut into 1⁄2-inch dice
2 carrots, peeled and sliced 1⁄4 inch thick
3 celery stalks, sliced 1⁄4 inch thick
2 cups dried white beans, soaked overnight, or canned, well rinsed
1 tablespoon peeled and minced fresh ginger
1 tablespoon Traditional Spicy Sambal or store-bought sambal
2 quarts Master Meat Broth
- Heat a stockpot over high heat. Add 2 tablespoons of the oil and swirl to coat the bottom of the pot. Add the beef, season with salt and pepper, and sear on all sides until well colored, 4 to 5 minutes. Transfer to a plate and set aside.
- Reheat the pot over high heat, add the remaining tablespoon of oil, and swirl to coat the bottom of the pot. Add the onions, carrots, and celery and season with salt and pepper. Sauté until soft, about 3 minutes. Add the beans, ginger, sambal, broth, and beef and correct the seasoning with salt and pepper. Bring to a simmer, reduce the heat, and cook until the beans are very soft, about 45 minutes. Correct the seasoning again and serve.