Thai Beef Stew (เนื้อตุ๋น) is a comforting and aromatic dish that showcases the rich flavors of Thai cuisine. This stew features tender beef simmered in a savory broth infused with a blend of spices and herbs. The use of ingredients like soy sauce, oyster sauce, and a mix of spices creates a depth of flavor that is both satisfying and unique. Whether prepared on the stovetop or in a slow cooker, this dish offers a hearty meal that is perfect for any occasion.

Full Recipe:

Ingredients

• 700g (1½ lb) beef “digital muscle” or other stew-friendly beef such as shank, round, or chuck, cut into 1-inch thick pieces
• 5 cups unsalted, plain beef stock
• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon black soy sauce
• 3 tablespoons dark brown sugar
• 2 pieces star anise
• 2 sticks cinnamon
• 1 teaspoon toasted coriander seeds
• 2 bay leaves
• 10 slices galangal
• 10 slices ginger
• ½ teaspoon black peppercorns, cracked
• ½ teaspoon white peppercorns, cracked
• 1 onion, large dice
• 8 cloves garlic, smashed
• 2 dried shiitake mushrooms (optional)
• 4-inch piece daikon, cut into 1-inch slices (optional)
• Chopped cilantro and/or green onions for serving
• Optional condiments: Chili vinegar, fried garlic

Directions

1. Sprinkle salt over the beef on both sides.
2. In a pot, add a little bit of oil to coat the bottom and heat over medium-high heat. Add beef and sear without stirring until well-browned. Do not crowd the pan; you will have to do this in batches. Flip and sear the other side.
3. Once you’re done, pour off excess oil but leave the browned bits in the pot; however, if you’ve burned these bits and they’ve turned black, scrub them off before proceeding. Browned bits give a nice flavor, but burned bits do not!
4. Return all beef to the pot, cover with beef stock, and add soy sauce, oyster sauce, black soy sauce, and brown sugar. Stir to mix and bring to a simmer.
5. While the beef is coming to a simmer, make your spice bag: In a muslin “soup bag” or on a square piece of cheesecloth, place all the dry spices and herbs inside and close the bag, or if using cheesecloth tie the corners together.
6. If you notice any foam on top of the stew at this point, skim it off before adding the spice bag. Add the spice bag and push it in until it is submerged.
7. Add onion, garlic, shiitake mushrooms, and daikon (if using), then cover the pot and simmer over low heat for 3 hours or until the meat is fork-tender.
8. After 3 hours, remove the spice bag then taste and adjust seasoning with more salt or sugar as needed.
9. Top with chopped cilantro and/or green onions, and drizzle with a little chili vinegar if desired.
10. Serve with rice or pour over noodles to make a delicious noodle soup!

Nutrients

Approximate nutritional information per serving (based on 4 servings):

• Calories: Approximately 350 kcal
• Protein: 30g
• Fat: 20g
• Carbohydrates: 15g
• Fiber: 2g
• Sugar: 5g
• Sodium: 800mg

Cultural Significance and Origins

While beef stew is a universal concept, the Thai version is distinctive due to its use of indigenous spices and flavor enhancers. In Thailand, this dish is often referred to as “เนื้อตุ๋น” (Nuea Toon), which translates simply to stewed or braised beef. This dish holds a special place in Thai households, especially in the northern and northeastern regions, where slow-cooked dishes are popular during the cooler seasons.

The influence of Chinese cooking methods can be observed in Thai Beef Stew, particularly in the use of soy sauce and oyster sauce. These ingredients were introduced through trade and migration and have become staples in many Thai recipes. The technique of simmering beef with a mix of spices to create a complex broth shows the integration of Thai and Chinese culinary traditions, resulting in a dish that is rich, layered, and comforting.

Flavor Profile and Ingredients’ Role

The flavor profile of Thai Beef Stew is multi-dimensional. The broth is savory and umami-rich due to the combination of soy sauce and oyster sauce, which both add depth and saltiness without overpowering the natural flavors of the beef. The addition of black soy sauce introduces a hint of sweetness and a darker color to the stew, enhancing its visual appeal.

The aromatic spices play a vital role in elevating the stew. Star anise imparts a sweet, licorice-like flavor that pairs beautifully with the warmth of cinnamon sticks. Toasted coriander seeds add a nutty, citrusy undertone, while bay leaves bring a subtle earthy aroma. Galangal and ginger slices provide a fresh, peppery zest that cuts through the richness of the beef and balances the sweetness from the brown sugar.

The use of garlic and onion as base aromatics contributes to the savory backbone of the stew, while the optional shiitake mushrooms and daikon add layers of texture and mild sweetness, enriching the overall mouthfeel and complexity.

Nutritional Value and Health Benefits

Thai Beef Stew is not only flavorful but also nutritionally beneficial. Beef is an excellent source of high-quality protein, which is essential for muscle growth, repair, and maintenance. It also provides important micronutrients such as iron, zinc, and B vitamins, which support energy production, immune function, and brain health.

The spices used in the stew offer health benefits beyond flavor. Star anise has antimicrobial properties and is often used in traditional medicine to support digestion and respiratory health. Cinnamon has been linked to improved blood sugar regulation and anti-inflammatory effects. Galangal and ginger are well-known for their digestive and anti-nausea benefits, and they may also help reduce inflammation.

Because the stew is simmered slowly and contains no heavy cream or added fats beyond what naturally occurs in the beef, it is a relatively healthy choice. It offers a balanced meal when served with rice or noodles, providing protein, moderate fat, and some carbohydrates along with vitamins and minerals.

Cooking Techniques and Tips

One of the defining aspects of this stew is its slow-cooking process, which allows the beef to become incredibly tender and the flavors to meld harmoniously. Slow simmering breaks down the tough connective tissues in the beef, turning it succulent and juicy.

Searing the beef before simmering is crucial because it adds caramelized flavors and texture to the stew. The browned bits left at the bottom of the pot contribute to a deeper, richer broth, known as fond, which enhances umami.

The use of a spice bag is a thoughtful technique that makes it easy to infuse the broth with spices without leaving solid bits in the stew, making it more enjoyable to eat and simpler to serve. Removing the spice bag before serving allows for a clear broth with all the delicate flavors extracted.

For those using a slow cooker, this dish becomes even more convenient, as the slow and steady heat replicates traditional stovetop simmering, freeing up time for other tasks while still achieving tender meat and rich flavor.

Serving Suggestions and Pairings

Thai Beef Stew is traditionally served hot, often accompanied by steamed jasmine rice, which soaks up the flavorful broth. Alternatively, serving it over rice noodles can turn the stew into a satisfying noodle soup, offering a different texture and experience.

This dish pairs well with fresh, crisp vegetables or salads that provide contrast to its rich and hearty nature. A simple cucumber salad with a tangy dressing or pickled vegetables can add brightness and acidity, balancing the stew’s savory depth.

For beverages, light and refreshing drinks like iced Thai tea or a crisp white wine complement the richness of the stew. The spice notes in the stew are well-balanced by cooling and slightly sweet beverages, which enhance the dining experience.

Variations and Adaptations

One of the advantages of Thai Beef Stew is its adaptability. You can adjust the level of sweetness, saltiness, or spiciness according to personal preference by modifying the amounts of brown sugar, soy sauce, or adding chili for heat.

For a more vegetable-rich stew, adding root vegetables like carrots, potatoes, or taro root can increase the nutritional content and bulk up the dish for larger servings. Some variations include coconut milk for creaminess, blending Thai stew with a more curry-like profile.

Vegetarian or vegan versions can be created by substituting the beef with hearty mushrooms or tofu and using vegetable broth instead of beef stock, while keeping the aromatic spices to maintain the characteristic flavor.

Conclusion

Thai Beef Stew is a beautiful example of how traditional ingredients and slow-cooking techniques can combine to create a dish that is both comforting and complex. Its harmonious blend of savory, sweet, and aromatic flavors makes it a standout in Thai cuisine, suitable for a variety of occasions from family dinners to festive gatherings.