Curried beef stew

Curry
Ancho chiles, dried, stemmed, seeded	2
Salt, kosher	½ teaspoon
Lemongrass stalk, bottom 4-inches only, tough outer layer removed, cut into 1-inch pieces	1
Ginger, peeled, sliced	2 tablespoons
Turmeric, peeled, sliced	2 tablespoons
Shallots, chopped	½ cup
Garlic, halved	½ cup
Stew
Fish sauce	1 tablespoon
Beef chuck, trimmed, cut into 1 ½-inch cubes	2 pounds
Soy sauce, light	3 tablespoons
African birds eye chiles	2 tablespoons
Broth, beef, low-sodium	9 cups
Carrots, peeled, halved lengthwise, cut crosswise into ¼-inch-thick half-moons	1 cup
Shallots, halved	1 cup
Kaffir lime leaves	6
Cilantro, chopped
Basil, thinly sliced

1. In a mortar, pound the chiles and salt with a pestle until pulverized, about 5 minutes. 
2. Add curry ingredients one by one in order listed, fully pulverizing each before adding the next. 
3. In a pot over medium heat, combine the curry paste, fish sauce, beef, soy sauce, and chiles. 
4. Cook, stirring occasionally, for 5 minutes. 
5. Add the broth, and bring to a boil. 
6. Cover, reduce heat to medium-low, and simmer, stir occasionally, until the beef is tender but not falling apart, about 2 to 2 ½ hours. 
7. Stir in the shallots, carrots, and kaffir leaves. 
8. Simmer until the vegetables are just tender, about 10 minutes. 
9. If the broth is too salty, add water a few tablespoons at a time. 
10. Garnish with cilantro and basil. 

Recipe adapted from Bon Appétit.