Rich Indonesian Beef Stew with Coconut Milk

Savory Indonesian Beef Stew (Semur Daging Gurih)

Ingredients:

• 1 kg beef, thinly sliced
• 300 ml coconut milk (Kara brand or equivalent, mixed with water)
• 350 ml water
• Spice Paste:
  • 8 cloves red shallots
  • 8 cloves garlic
  • 5 candlenuts
• Additional Spices:
  • 2 cm galangal, crushed
  • 2 cm ginger, crushed
  • 3 stalks lemongrass, crushed
  • 3 bay leaves
  • 1/4 nutmeg
  • 1 sachet ground black pepper (I use Ladaku)
  • 1 sachet kecap bango (30 ml)
  • 1 tablespoon seasoning (I use Royco)
  • 1 tablespoon granulated sugar
  • Salt to taste

Instructions:

1. Prepare the Beef: Slice the beef into thin pieces.

2. Make the Spice Paste: Blend the garlic and candlenuts into a fine paste. Add the sliced red shallots and coarsely blend together.

3. Cook the Spices: Heat a little oil in a pan over medium heat. Sauté the spice paste along with bay leaves, crushed galangal, and ginger until the spices change color and become aromatic.

4. Brown the Beef: Add the sliced beef to the pan. Cook, stirring occasionally, until the beef loses its red color and starts to brown.

5. Add Liquids and Simmer: Pour in the coconut milk and water. Stir in the additional spices: lemongrass, nutmeg, kecap bango, seasoning, sugar, and salt. Mix well.

6. Simmer the Stew: Reduce the heat to low and let the stew simmer. Cook until the liquid reduces and thickens. Remember to adjust the seasoning as needed during this process; be cautious with salt until the end.

7. Final Adjustments: Taste the stew and adjust the seasoning if necessary.

8. Serve: Transfer the stew to a serving dish and enjoy.

This savory beef stew, known as Semur Daging Gurih, combines rich coconut milk with aromatic spices for a comforting and flavorful meal. Perfect for family dinners or special occasions, this Indonesian classic is sure to impress.