Curried Beef Stew

Ingredients

• 9 cups beef broth 
• 2 pounds ground beef trimmed cut into 1 1/2"-2" cubes
• 1 cup carrots peeled halved lengthwise
• 4 servings cilantro leaves fresh chopped
• 2 tablespoons galangal fresh peeled sliced
• 0.3 cup garlic clove halved
• 6  kaffir lime leaves fresh
• 0.5 teaspoon kosher salt 
• 1  lemon grass cut into 1" pieces
• 1 cup shallots halved
• 1 tablespoon shrimp paste 
• 3 tablespoons soya sauce thin (such as Healthy Boy)
• 4 servings thai basil thinly sliced
• 2 tablespoons thai chile dried
• 2 tablespoons turmeric fresh peeled sliced
• 6  guajillo chiles* dried stemmed seeded

Equipment

• pot
• mortar and pestle

Directions

1. In a mortar, pound chilesand salt with a pestle until pulverized, about5 minutes.
2. Add ingredients one by one in order listed, fully pulverizing each beforeadding the next, about 15 minutes total.DO AHEAD: Can be made 1 week ahead;cover and chill.
3. Combine curry paste, beef, soy sauce,and ground dried chiles in a pot; stir toevenly coat beef. Cook, stirring occasionally,over medium heat for 5 minutes.
4. Add brothand bring to a boil. Cover, reduce heat tomedium-low, and simmer, stirring occasionally,until beef is tender but not fallingapart, 2–2 1/2 hours.
5. Stir in shallots, carrots, and lime leaves.Simmer until vegetables are just tender,about 10 minutes. If broth is too salty, addwater a few tablespoonfuls at a time.
6. Garnish with cilantro and basil.