INGREDIENTS
2 tbsp
cooking oil
2
shallots, minced
10
cloves garlic, minced, divided
2 1/2 lbs
chuck roast, cut into 2-inch cubes
3 cups
low sodium beef stock
2 tbsp
patis
1 tbsp
smoked paprika
1 cup
creamy peanut butter
2
Japanese eggplant, cut into 3-inch wedges
6 stalks
baby bok choy
1/2 lb
long beans, cut into 4-inch pieces