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Thai Beef Stew Recipe เนื้อตุ๋น – Hot Thai Kitchen!

Byamazingfoodstv


A flavourful beef stew that won’t leave you feeling heavy at the end of the meal! The super tender beef is stewed in a broth infused with lots of herbs and spices. You’ll learn about my favourite cut of beef for stew that I promise will become your favourite too. If you’ve got a slow cooker or a crockpot, this is the perfect dish for it!

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About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.

Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes

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44 Comments

  1. HELLO LOVELY VIEWERS! Important Note:

    If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.

    Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.

    Thank you for watching!

  2. Been successfully using your rcipes for many years and now live in Thailand where all ingredients are available. The browning is called Maillard Reaction and it produces millions of flavor compounds. We grew up thinking that dusting the meat with flour and browning it would 'seal in the juices'. It does not. Sometimes, instead of buttering toast for breakfast, I will butter and grill my bread; the browning gives the butter a nutty flavor that I like. I once went to a noodle shop where their specialty was beef noodle soup (gueetiow nuea). It was delicious but they used more parts of the entrails than I was used to. I just noticed you have a recipe.

  9. Where do you buy the chili vinegar? Or do you make it? If you make it do use rice vinegar and Thai chilies ? I saw a coconut vinegar with chilies from the Philippines would that work?

  16. I was making two days ago this beef 🥩 stew. It was 😋. I will watch your 🥘 video everytime when i have no idea what to cook for my lovely family. Thankyou. The step r easy and clear to follow. 😀😀😀

  26. Question in Western cooking we roast the bones to make a beef stock and I cooking do you do the same or do you just use the raw bones? I would really like to know because I make my beef stock that way I also make my Korean and Japanese beef stock the same way so is it the same in in Thai please text me back and let me know thank you have a wonderful day I really love your videos I've learned a lot from you thank you again

  33. Hello 👋
    Not love but adore your recipes and southeast and east asian cooking style and ingredients
    Living in albania it’s difficult even in the supermarkets to find some of them like goji berries
    What could possibly be a replacement?

  39. Ok, in a couple and a half of years I made almost all recipes from your channel already, I also make other cuisines as well: Indian, Cinese, Malaysian, Russian, Japanese, Vientamite, French and so on. I am not a huge lover of beef, so I've tried I think almost all best world's recipes already trying to find that "something" and to me THIS IS THE BEST RECIPE EVER! I adore it and keep making it again and again! For people living in ITALY: the cut of meat Pai is using is called "capello di prete" here and it's really the best cut for this recipe!

  42. Thank you so much with your professional cooking Thai recipes, I really love thai foods !
    🙏👉 I also , I have seen only you 👉 is the top and very good an explanation .
    👍👌🙏👍👌🙏👍👌🙏👍👌🙏👍

  43. I'm watching this Thai beef stew..no offence..love your cooking..but I think you put all the ingredients available in the grocery store in that cheese cloth bag…don't they clash as to their taste ?

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