Cambodian-Style Pot Roast Over Mashed Potatoes is a delicious and comforting dish that typically features tender pieces of beef slow-cooked with various flavorful ingredients. This past Thanksgiving, I decided to serve it over mashed potatoes.
Cambodian-Style Beef Stew
Cambodian-Style Beef Stew Over Mashed Potatoes
Ingredients
- 1.5 lbs 680g beef stew meat, cut into bite-sized chunks
- 2 tablespoons vegetable oil
- 1 large onion chopped
- 3 cloves garlic minced
- 1 thumb-sized piece of ginger peeled and sliced
- 1 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 3 cups water or beef broth
- 1 tablespoon dark soy sauce
- ½ teaspoon Chinese five spice
- 2 medium carrots peeled and cut into chunks
- 1 medium potatoes peeled and cut into chunks
- Salt and pepper to taste
- Green onions chopped (for garnish)
Instructions
- Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the oil, minced garlic, onions, and sliced ginger. Sauté until fragrant and the garlic are golden brown.
- Add the beef stew meat to the pot and brown on all sides.
- Add oyster sauce, fish sauce, brown sugar, dark soy sauce, and stir to coat.
- Add water or beef broth to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 1 to 1.5 hours or until the beef is tender.
- Add the carrots and potatoes to the stew and continue to simmer until the vegetables are cooked through and the flavors meld together.
- Season the stew with salt and pepper to taste.
- Serve the beef stew hot, garnished with chopped green onions. You can serve it over steamed rice, noodles, and even mashed potatoes if desired.
