THE RECIPE JOURNAL · Main Course
Traditional Beef Rendang Stew
This rich and flavorful stew is a beloved dish that brings together tender beef and a blend of aromatic spices for a truly comforting meal. Perfect for sharing with family and friends, it’s a taste of authentic, slow-cooked goodness.
FROM THE KITCHEN • Traditional Beef Rendang Stew
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
FROM OUR VIDEO COLLECTION
Delicious potato crisps
Something delicious to watch next.
01
Step 1
Start by grinding the shallots, lemongrass, garlic, ginger, galangal, and chili peppers into a coarse paste using a food processor. Heat some vegetable oil in a large pot over medium heat, then add the spice paste. Cook it, stirring often, until it starts to sizzle and smells amazing—this usually takes about 3 to 5 minutes. Sprinkle in the curry powder and give it another minute to toast and release its flavors. Add the beef next, stirring well to coat every piece in the spices, and cook for about 3 minutes. Pour in the coconut milk, cover the pot, and let everything simmer gently until the beef is tender, which should take around 30 minutes. Once the meat is soft, stir in the vinegar, sugar, and salt, then keep it covered and cook a bit longer until the sauce thickens and reduces—about another half hour.
Why you’ll love it
This dish is rich in flavor and has a perfect balance of spices and tenderness. The slow cooking process makes the beef melt in your mouth. It’s a comforting meal that brings warmth and satisfaction to any table.
How to serve
Serve with steamed white rice or fragrant coconut rice to soak up the sauce. It also pairs well with simple vegetable sides like sautéed greens or a fresh cucumber salad to balance the richness.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the sauce thickens too much. This dish also freezes well for up to 2 months.
