Step 1

Combine beef

Step 2

flour

Step 3

Black Pepper Medium Grind

Step 4

lemongrass paste

Step 5

California Roasted Minced Garlic

Step 6

soy sauce

Step 7

and Coconut Sugar in a bowl and mix well. Cover and refrigerate for an hour. Preheat oven to 325°F. Heat up the vegetable oil in a Dutch oven over medium heat. Add seasoned beef chunks and brown on all sides. Add the Dried Shallots and chiles and cook for 2 minutes. Add the Chinese Five Spice Powder

Step 8

tomatoes

Step 9

tomato paste

Step 10

carrots

Step 11

Cinnamon Stick

Step 12

Star Anise

Step 13

Ground Makrut Lime L

Step 14

and beef stock and bring to a simmer. Put lid on Dutch oven and place in oven. Cook for 1 hour. Remove the pot from the oven and add the butternut squash. Be careful

Step 15

the lid and Dutch oven will be hot! Place back in oven and cook for another hour. Meat should be very tender and almost falling apart. Remove from oven

Step 16

garnish

Step 17

and serve.