'Indonesian' beef stew. Semur is an Indonesian type of meat stew (mainly beef), that is braised in thick brown gravy commonly found in Indonesian cuisine. The main ingredient used in semur gravy is sweet soy sauce, shallots, onions, garlic, ginger, candlenut, nutmeg and cloves, sometimes pepper, coriander, cumin and cinnamon might be added. Sweet soy sauce is the most important ingredient in the Semur-making process.
Directions: Sauté the beef In a large fry pan over medium-high heat, warm the oil. Add the beef and onion and cook, stirring frequently, until the meat is no longer red and the onion. Beef Rendang (Indonesian Beef Stew) Category: beef. You can cook 'Indonesian' beef stew using 12 ingredients and 12 steps. Here is how you achieve it.
Ingredients of 'Indonesian' beef stew
- You need 2 of small onions.
- You need 1 of glove of garlic.
- It’s 2 tbs of butter.
- You need 400 g of beef, rib or other stew cuts.
- You need 100 ml of red wine.
- It’s 100 ml of water.
- You need 5 tbs of ketjap (or soy sauce).
- Prepare 3 of thyme springs (or 1tbs dried thyme).
- It’s 2 of bayleafs.
- Prepare 4 of cloves.
- Prepare 2 tbs of tomato ketchup.
- You need 1 tbs of potato starch (or general binding agent).
This stew is my own combination of some beef stew recipes I knew. With ketjap as a major component, I think it would classify as Indonesian. Though alternatives like soy sauce would probably also work, and make it less Indonesian. It is a fairly easy recipe, but it needs some time to stew.
'Indonesian' beef stew instructions
- Roughly chop the onions and peel the garlic..
- Season the beef generously on both sides with salt and pepper..
- On medium heat melt some butter and start cooking the onions and the garlic. Use a garlic press, or mince the garlic..
- When the onions are halfway there, make room for the beef. You could do this in stages, but why bother….
- Brown the beef on both sides. Render out as much fat as you can..
- Pour the ketjap over the meat and give it a minute to boil and let it flavor the beef. Don't let it evaporate completely though. Don't worry if it is too much or too little, you can adjust for salt with the final seasoning..
- From the side of the pan, add the wine and the water. It should just cover the meat, depending on the size of the pan..
- Add the spices and the tomato ketchup and stir till combined..
- Cover and let simmer for at least 4 hours. Check every hour or so for liquid, and add water if it appears to become dry. Also turn the beef over to help even cooking. It may fall apart already, that is fine..
- After this time break up the beef into chunks of your desired size. And remove the thyme springs and bayleafs..
- Mix the potato starch with a teaspoon of cold water and mix it up, before stirring it through the stew. Taste and add salt and pepper to taste..
- Serve with fries, potatoes, rice or just plain. And don't forget to eat some vegetables as well..
It works especially well with fries or other potato dishes. The Best Indonesian Beef Recipes on Yummly Spicy, rich and creamy Malaysian/Indonesian beef stew made with beef, spices and coconut milk. Stir frequently as the sauce thickens. Beef rendang is one of the original cuisines of Minangkabau descent and Sumatra's culture.