Potatoes, carrots and lemongrass beef stew

Directions

1. Mix flour, 1 teaspoon of the salt, pepper and lemongrass in shallow dish. Coat beef in flour mixture. Set aside. Heat oil in large sauce pot 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.

2. 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.

3. Serve over cooked rice or stir-fry rice noodles tossed with butter and sesame seeds.

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