Instead of heading to the store to stock up on chamomile, slice up a lemon or two and
a big knob of ginger, then cram into a large jar.
Lemon Grass Tomato Beef Stew Ingredients: 3 lbs beef rump roast - cut into cubes — trim off all the visible fat 1/2 garlic cloves 1 ″
ginger knob 1 ″ galangal root Chopped onions 3 tsp curry powder 1 tsp chipotle pepper powder 3 - 4 celery stalks — diagonally chopped 1
big carrot — diagonally chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple sauce About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes
of frozen coconut milk (about 1/2 cup coconut milk)
homemade stock: 1 - 2 kosher chicken carcasses, depending on how
big they are 3 large carrots, washed, tips trimmed and rough chopped 3 stalks
of celery, washed and rough chopped 6 lemongrass stalks, trimmed and slightly bruised 2 ″
knob of ginger, slightly smashed 3 - 4 garlic gloves, whole but slightly smashed handful
of kefir lime leaves 1 small - medium onion, quartered 3 - 4 red thai chilis, whole and scored palm - full
of whole black peppercorns water