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Thai Kitchen Recipes

Masuman Beef Stew

The vegetables and potatoes reveal this mild stew's Indian origins. For truly authentic Southern Thai flavor, add the optional cinnamon and cardamom.

  • Cook Time:50 minutes
  • Prep Time:20 minutes
  • Level of Difficulty:medium


1 cup (250 mL) flour

2 teaspoons (10 mL) salt, divided

1 teaspoon (5 mL) ground black pepper

1 stalk fresh lemongrass, minced (optional)

1 pound (500 g)boneless chuck roast, cut into 1-inch cubes

2 tablespoons (30 mL) vegetable oil

2 cups (500 mL) chopped onions

1 teaspoon (5 mL) brown sugar

2 cloves garlic, minced

2 tablespoons (30 mL)Thai Kitchen® Roasted Red Chili Paste

1 can (830 mL) whole tomatoes

2 cups (500 mL) diced carrots

2 cups (500 mL) diced, peeled potatoes

1 to 1 1/2 cups (250- 375 mL) beef stock

1/2 teaspoon (2 mL) ground cinnamon (optional)

1/2 teaspoon (2 mL) ground cardamom (optional)

Cooked Thai Kitchen® Jasmine Rice or Thai Kitchen® Stir-Fry Rice Noodles


MIX flour, 1 teaspoon of the salt, pepper and lemongrass in shallow dish. Coat beef in flour mixture. Set aside. Heat oil in large saucepot on medium heat. Add onions, remaining 1 teaspoon salt and sugar; cook and stir 5 minutes or until softened. Add garlic and chili paste; cook and stir 2 minutes. Add beef; cook and stir 5 to 7 minutes or until beef is browned.

STIR in tomatoes, carrots, potatoes, 1 cup of the stock, and cinnamon and cardamom, if desired. Bring to boil, stirring occasionally. Reduce heat to low; simmer 30 to 35 minutes or until meat is tender. Add additional stock if necessary.

SERVE over cooked Jasmine Rice or Stir-Fry Rice Noodles tossed with butter and sesame seeds.

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