Description

A rich and spicy Indonesian/Malaysian slow-cooked beef stew infused with aromatic spices and coconut milk, perfect for special occasions or cozy dinners.

Ingredients

2 lb beef chuck, cut into 2-inch cubes
2 cans (13.5 oz each) coconut milk
1 cup beef broth
4 stalks lemongrass, bruised
6 kaffir lime leaves, torn
2 turmeric leaves (optional)
3 tbsp tamarind paste
2 tbsp palm sugar (or brown sugar)
Salt, to taste
Spice paste:
- 8 shallots
- 5 cloves garlic
- 2 inches fresh ginger
- 2 inches galangal
- 5 dried red chilies, soaked
- 3 fresh red chilies
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp turmeric powder

Cook Mode Prevent your screen from going dark

Instructions

Prepare the spice paste: blend shallots, garlic, ginger, galangal, chilies, coriander, cumin, and turmeric into a smooth paste.
Heat 2 tbsp oil in a heavy pot or Dutch oven over medium heat. Sauté the spice paste for 5–7 minutes until fragrant and oil separates.
Add beef cubes and brown on all sides, about 5 minutes.
Pour in coconut milk and beef broth. Stir in lemongrass, kaffir lime leaves, turmeric leaves (if using), tamarind paste, and palm sugar.
Bring to a gentle simmer, then reduce heat to low. Cover partially and cook for 2–2½ hours, stirring occasionally until beef is tender and sauce thickens.
Uncover in the final 30 minutes, allowing sauce to reduce until oil separates and paste coats beef richly.
Season with salt to taste. Remove lemongrass stalks and turmeric leaves before serving.
Serve hot with steamed rice or coconut rice and garnish with crispy shallots or fresh cilantro.

Notes

Use fatty cut like chuck or brisket—lean cuts get dry.
Adjust chili number to control heat.
Cook slowly to develop deep caramelized flavors.
Leftovers taste better the next day.
Freeze well for up to 3 months.