3 T. Peanut oil, plus additional as needed
3 lb. stewing beef, such as chuck, cut into 1-1/2 inch cubes
4-5 C. diced yellow onions
3 T. peeled and grated fresh ginger
2 T. minced garlic
1 t. minced jalapeño. or to taste
1 t. ground turmeric
2 T. ground coriander
2 bay leaves
2 long strips lemon zest, or 2 stalks fresh lemongrass, white part only, peeled, crushed and cut into 3-in lengths
3 C. coconut milk
2 C. Beef Stock
salt and freshly ground pepper
Place a large frying pan over high heat and pour in enough peanut oil to form a film on the bottom. Working in batches, add the beef and fry over high heat until browned on all sides, 10-15 minutes per batch. Set aside
In a Dutch oven over medium heat, heat the 3 T. peanut oil. Add the onions and cook until soft, 10-15 minutes. Add the ginger, garlic, jalapeño, turmeric, coriander, bay leaves and lemon zest and cook 5 minutes longer.
Add the beef to the pot along with the coconut milk and stock. Bring to a simmer, cover and cook until the meat is very tender, about 3 hours.
Discard the bay leaves and lemongrass (if used). Season to taste with salt and pepper, and serve.