Beef Rendang

Name: Beef Rendang (Standard)
Prep time: 1 h 12 min
Cook time: 1 h 48 min
Total time: 3 h
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 2 lb Beef chuck roast-cut into 2-inch cubes; 1 large Onion-roughly chopped; 6 cloves Garlic-roughly chopped; 1 inch Ginger-peeled and roughly chopped; 1 inch Galangal-peeled and roughly chopped; 2 stalks Lemongrass-trimmed and roughly chopped; 3 Red chilies-seeded and roughly chopped; 1 tbsp Ground coriander; 1 tsp Ground cumin; 1/2 tsp Ground turmeric; 2 cans (13.5 oz each) Coconut milk; 1 cup Beef broth; 2 Bay leaves; 1 tbsp Soy sauce; 1 tsp Sugar; 1 tsp Salt; 1/2 tsp Black pepper

⏱3h

👥6 servings

🔥550 cal

Easy

🍽️Indonesian

🥗Gluten-Free

A simplified version of the classic Indonesian beef stew, perfect for home cooks looking for a flavorful and manageable recipe.

2 lb Beef chuck roast-cut into 2-inch cubes

1 large Onion-roughly chopped

6 cloves Garlic-roughly chopped

1 inch Ginger-peeled and roughly chopped

1 inch Galangal-peeled and roughly chopped

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⏱3h

👥6 servings

🔥550 cal

Easy

🍽️Indonesian

🥗Gluten-Free

A simplified version of the classic Indonesian beef stew, perfect for home cooks looking for a flavorful and manageable recipe.

#beef #stew #indonesian #coconut milk

Instructions

In a food processor, combine all Spice Paste ingredients and blend until a smooth paste forms. Add a little water if needed to help it blend.
In a large Dutch oven or pot, heat 1 tablespoon of oil over medium heat. Add the Spice Paste and cook, stirring frequently, until fragrant, about 5-7 minutes.
Add the beef cubes to the pot and sear on all sides until browned. This may need to be done in batches to avoid overcrowding the pot.
Pour in the coconut milk and beef broth. Add the bay leaves, soy sauce, sugar, salt, and pepper. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 2.5-3 hours, or until the beef is very tender and the sauce has thickened. Stir occasionally to prevent sticking.
Remove the bay leaves before serving. Serve hot with rice.

Ingredients

Beef
2 lb 900 g Beef chuck roast-cut into 2-inch cubes
Spice Paste
1 large 150 g Onion-roughly chopped
6 cloves 30 g Garlic-roughly chopped
1 inch 2.5 cm Ginger-peeled and roughly chopped
1 inch 2.5 cm Galangal-peeled and roughly chopped
2 stalks 20 g Lemongrass-trimmed and roughly chopped
3 15 g Red chilies-seeded and roughly chopped
1 tbsp 8 g Ground coriander
1 tsp 2 g Ground cumin
1/2 tsp 1 g Ground turmeric
Stew
2 cans (13.5 oz each) 800 mL Coconut milk
1 cup 240 mL Beef broth
2 2 Bay leaves
1 tbsp 15 mL Soy sauce
1 tsp 5 mL Sugar
1 tsp 5 g Salt
1/2 tsp 2 g Black pepper

Equipment

Food processor
Large Dutch oven or pot

Instructions

In a food processor, combine all Spice Paste ingredients and blend until a smooth paste forms. Add a little water if needed to help it blend.
In a large Dutch oven or pot, heat 1 tablespoon of oil over medium heat. Add the Spice Paste and cook, stirring frequently, until fragrant, about 5-7 minutes.
Add the beef cubes to the pot and sear on all sides until browned. This may need to be done in batches to avoid overcrowding the pot.
Pour in the coconut milk and beef broth. Add the bay leaves, soy sauce, sugar, salt, and pepper. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 2.5-3 hours, or until the beef is very tender and the sauce has thickened. Stir occasionally to prevent sticking.
Remove the bay leaves before serving. Serve hot with rice.

Nutrition per serving

Calories 550