Beef Rendang Recipe (Indonesian Beef Stew)

5 from 10 votes

Beef Rendang Recipe (Indonesian Beef Stew)

Beef rendang is a popular Indonesian dish with flavorful chunks of beef stewed low and slow in coconut milk and a wonderful blend of spices, so comforting.

Prep Time15

Cook Time3 15

Course: Main Course

Cuisine: American, Indonesian

Keyword: beef, curry, curry paste, spicy, stew

Servings:

Calories: 593kcal

Author: Mike Hultquist

Ingredients

FOR THE RENDANG PASTE

8 shallots chopped
5-6 Thai peppers chopped (or use spicy red chilies, or milder peppers for less heat)
8 cloves garlic chopped
2 tablespoons fresh chopped ginger or use 1.5 teaspoons dried
2 tablespoons fresh chopped galangal or use 1.5 teaspoons dried
2 tablespoons fresh chopped turmeric or use 1.5 teaspoons dried
1 tablespoon black peppercorns crushed
3 cloves

FOR THE BEEF RENDANG

2 tablespoons oil
2 pounds boneless beef chuck (or use short ribs)
3 cups thick coconut milk
4 Thai Makrut lime leaves use bay leaves as an alternative
2 stalks lemongrass bottom half only, smashed with a spoon
1 stick cinnamon
1 tablespoon palm sugar or use brown sugar
Salt to taste

FOR GARNISH

Fresh sliced lime leaves or chopped herbs spicy chili flakes, crispy fried shallots

Instructions

Add the shallots, peppers, garlic, ginger, galangal, turmeric, peppercorns and cloves to a food processor. Process to form a thick paste.
Heat the oil in a large pot or Dutch oven. Add the Rendang paste and cook for 2 minutes, stirring a bit.
Slice the beef into 2 inch chunks and add to the pot. Stir and cook for a minute, coating the meat with the paste.
Add the coconut milk, lime leaves, lemongrass, cinnamon stick, palm sugar and salt to taste. Stir to incorporate.
Bring to a boil, then reduce the heat to medium. Simmer, uncovered, for 1 hour, stirring from time to time to prevent burning. The consistency will thicken.
Reduce the heat to medium-low and continue to simmer until the sauce darkens to a brown color and reduces, coating the beef, for 2 hours, or until the beef is tender and breaks apart with a fork. Be sure to stir to prevent scorching. NOTE: Cooking time will vary based on the meat used - it could take 4 hours or more.)
Remove from heat and remove large spices, like the cinnamon stick and lemongrass stalks.
Garnish and serve!

Notes

I like to serve mine over rice with extra spicy red pepper flakes.

Calories calculated without the rice.

This can be served right away, but gets even better if you let it sit for several hours or overnight in the refrigerator to develop more flavor. Just reheat to serve.

Nutrition