Indonesian Beef Stew (Semur Daging)

Ingredients

• 500g beef (e.g., chuck, short rib), cut into 3-4 cm cubes
• 3 tablespoons cooking oil
• 4-5 tablespoons sweet soy sauce (kecap manis), or to taste
• 500-600 ml water or beef broth
• 1 large tomato, quartered (optional)
• 2 medium potatoes, peeled and quartered (optional)
• Salt and white pepper to taste

Ground Spices:

• 8-10 shallots
• 4-5 cloves garlic
• 3 cm ginger, peeled
• 2 cm galangal, peeled (optional)
• 2-3 candlenuts, roasted (optional, for thickening)
• 1 teaspoon coriander powder (or 1 tbsp whole coriander, roasted)
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg powder (or 1/2 whole nutmeg)

Aromatics (bruised/smashed):

• 1 stalk lemongrass (serai)
• 2 bay leaves (daun salam)
• 2 kaffir lime leaves (daun jeruk purut, optional)

For Garnish (Optional):

• Fried shallots (bawang goreng)

Instructions

1. Prepare Beef: Wash and pat dry the beef cubes. Season lightly with salt and pepper.
2. Prepare Ground Spices: Blend or finely grind all ground spice ingredients (shallots, garlic, ginger, galangal, candlenuts, coriander powder, black pepper, nutmeg powder) into a smooth paste. Add a little oil or water if needed to aid blending.
3. Sauté Spices: Heat cooking oil in a large pot or deep pan over medium heat. Add the ground spice paste, bruised lemongrass, bay leaves, and kaffir lime leaves (if using). Sauté until fragrant and the oil separates, about 5-7 minutes, stirring constantly.
4. Sear Beef: Add the beef cubes to the pot. Stir well to coat the beef with the spice paste. Cook until the beef changes color and is lightly browned on all sides, about 5-7 minutes.
5. Add Liquids & Sweet Soy Sauce: Pour in the water or beef broth and add the sweet soy sauce. Stir well to combine. Bring the mixture to a boil, then reduce heat to low.
6. Simmer: Cover the pot and simmer for 1-1.5 hours, or until the beef is very tender. Stir occasionally to prevent sticking.
7. Add Vegetables (Optional): If adding potatoes and tomatoes, add them after the beef has cooked for about 45 minutes to 1 hour, or when the beef is almost tender. Continue to simmer until potatoes are cooked through and the sauce has thickened to your desired consistency.
8. Adjust Seasoning: Taste the sauce and adjust with more sweet soy sauce, salt, or pepper if needed. The taste should be a balance of savory and sweet with a hint of spice.
9. Serve: Ladle the Semur Daging into serving bowls. Garnish with fried shallots if desired. Serve hot with steamed white rice.