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Beef Rendang Recipe
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5 from 5 votes

Beef Rendang Recipe (Indonesian Spicy Beef Stew)

This beef rendang recipe is a popular Indonesian dish from Padang, West Sumatra, with flavorful chunks of beef slowly stewed in coconut milk and a wonderful blend of spices.
Prep Time15 mins
Cook Time3 hrs 15 mins
Course: Main Course
Cuisine: American, Indonesian
Keyword: beef, curry, curry paste, spicy, stew
Servings: 6
Calories: 593kcal



  • 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


  • 2 tablespoons oil
  • 2 pounds boneless beef chuck
  • 3 cups thick coconut milk
  • 4 Kaffir 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


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


  • 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, Kaffir 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, about 2 hours,or until the beef is tender and breaks apart with a fork. Be sure to stir to prevent scorching.
  • Remove from heat and remove large spices, like the cinnamon stick.
  • Garnish and serve!


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.


Calories: 593kcal | Carbohydrates: 16g | Protein: 33g | Fat: 47g | Saturated Fat: 29g | Cholesterol: 104mg | Sodium: 148mg | Potassium: 989mg | Fiber: 2g | Sugar: 4g | Vitamin A: 58IU | Vitamin C: 12mg | Calcium: 83mg | Iron: 9mg