Tom Yum Beef Goulash

A few months ago, I whipped up a batch of Beef Goulash with Focaccia. There’s nothing like a good ol’ pot of stew lovingly cooked over hours and hours resulting in tender, melt-in-the-mouth, flavourful pieces of meat. Because patience is of the essence, it usually means making sure that I have the afternoon free since I don’t have a slow cooker. I’m also unsure of whether my pot is oven-friendly so I keep it at a low simmer on the stove while I check on it from time to time while giving everything a good stir.

I was itching to make another hearty pot of goulash the other day but at the same time, really wanted to use up some Thai herbs sitting in the fridge before our move. Luck was also on my side since chuck beef was on special at the supermarket and with the Thai infusions, this recipe had a subtle Asian twist to it.


So first up, the ingredients –

Tom Yum Beef Goulash (Serves 4)

460g Chuck Beef, cut into 1″ cubes
1 Tbsp Plain Flour

Olive Oil
2 sticks of Celery, Sliced
2 Carrots, Chopped
1 large Onion, Chopped
10 pcs dried Lime Leaves
2 Knobs Galangal, sliced thickly
2 Red Chillies, deseeded and thinly sliced
2 Green Chillies, deseeded and thinly sliced
3 Stalks Lemongrass, just the white base, Sliced into 1.5″ pieces

500ml Beef Broth
400g Tinned Diced Plum Tomatoes
1/2 Tbsp Fish Sauce
Black Pepper

  1. Heat oil in a heavy bottomed pot. Once hot, add chopped celery, carrots, onions, lime leaves, chillies, sliced galangal and lemongrass. Fry for about 8 minutes until vegetables have softened. 
  2. Add in beef cubes and a tablespoon of flour. Give everything a good stir for 10 seconds.
  3. Add in beef broth and tomatoes. 
  4. Season with fish sauce and black pepper. Bring to the boil before lowering heat to simmer for 3 hours or until meat falls apart easily.
    Alternatively you can place your pot into a preheated 180 deg C oven to cook. Make sure to remove the lid for the last half hour of cooking to reduce the stew to a thicker consistency. 
  5. Remove lime leaves, galangal and lemongrass. – I counted the number of lime leaves I put in so that I made sure to remove all of them after. Tweak seasoning and serve, or allow the flavours to infuse overnight and serve the following day which was what I did. 


Bubble bubble.

I allowed the stew to cool before covering and refrigerating it overnight. I gave half the batch to Mum and Dad while Flo and I polished off the rest for dinner with some potatoes. I followed Flo’s suggestion from before which was to boil the potatoes separately so that they wouldn’t overcook in the stew. That I did resulting in perfectly fluffy baby potatoes with some bite. I also threw in some sliced shiitake mushrooms when I was reheating the stew since they needed to go too.

I actually really enjoyed the inflections of Asian flavours in the beef stew – they were warm and familiar amidst the comforts of this hearty bowl of goulash. The citrus flavours from the lime leaves and lemongrass cut the richness of the beef, but it filled our stomachs all the same. Definitely worth a place on your dinner table especially when it’s cold out and all you want is something that wraps you in a warm tight hug! Bonus is that you only need one hand to hold the spoon to eat with while the rest of you can stay snug underneath your blanket.

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