West Sumatra Beef Stew (Rendang-style)

Ingredients

• 1.5 kg Beef Chuck (trimmed and cut into 2‑inch cubes)
• 3 cm Fresh Ginger (peeled and roughly chopped)
• 3 cm Galangal (peeled and roughly chopped)
• 1 stalk Lemongrass Stalk (white part, bruised and sliced thin)
• 5 leaves Kaffir Lime Leaves (torn)
• 5 cloves Garlic (peeled)
• 2 tsp Cumin Seeds (lightly toasted)
• 2 tsp Coriander Seeds (lightly toasted)
• 1 tsp Turmeric Powder (ground)
• 2 tbsp Cashew Nuts (unsalted, roughly chopped)
• 4 tbsp Sweet Chili Paste (Sambal Manis) (store‑bought)
• 1 tsp Fermented Shrimp Paste (Trassi) (strong aroma, use sparingly)
• 2 cans (400 ml each) Coconut Milk (full‑fat)
• 1 cube Beef Stock Cube (crumbled)
• 3 tbsp Vegetable Oil (neutral oil for sautéing)
• to taste Salt (sea salt)
• 1 medium Cucumber (thinly sliced into half‑moon strips)
• 0.5 Red Onion (thin rings)
• 250 ml Water (for dressing)
• 2 tbsp Rice Vinegar (mild flavor)
• 2 tbsp Sugar (white granulated)
• pinch Salt (for dressing)

Instructions

1. Make the Spice Paste

   Place ginger, galangal, lemongrass, garlic, toasted cumin seeds, toasted coriander seeds, turmeric, cashew nuts, sweet chili paste and trassi in a blender. Blend until a smooth paste forms.

   Time: PT5M

2. Sauté the Paste

   Heat vegetable oil in the pot over medium heat. Add the spice paste and sauté, stirring constantly, for 5‑7 minutes until fragrant and the oil begins to separate.

   Time: PT7M

   Temperature: Medium heat (≈150°C)

3. Brown the Beef

   Add the beef cubes to the pot, stirring to coat them in the paste. Cook for about 5 minutes until the pieces are lightly browned on all sides.

   Time: PT5M

   Temperature: Medium‑high heat

4. Add Coconut Milk and Aromatics

   Pour in the coconut milk, add the torn kaffir lime leaves and crumble the beef stock cube into the pot. Stir to combine and bring to a gentle boil.

   Time: PT5M

   Temperature: Bring to a gentle boil (≈90°C)

5. Slow Simmer

   Reduce the heat to low, leave the pot uncovered, and let the stew simmer gently for 3½‑4 hours, stirring every 30‑45 minutes. The meat should become fork‑tender and the sauce should thicken and coat the beef.

   Time: PT4H

   Temperature: Low simmer (≈80°C)

6. Prepare Cucumber Salad

   In a bowl combine sliced cucumber, red‑onion rings, water, rice vinegar, sugar and a pinch of salt. Toss well and let sit for 15 minutes to meld flavors.

   Time: PT15M

7. Cook Rice

   Cook 2 cups of rice according to package instructions or in a rice cooker while the stew simmers.

   Time: PT15M

   Temperature: Boiling water (100°C)

8. Finish the Stew

   Taste the stew, adjust salt if needed, and remove the kaffir lime leaves before serving.

   Time: PT2M

9. Serve

   Plate a serving of steamed rice, spoon the rich beef stew over it, and top with a generous portion of the cucumber salad. Enjoy!

   Time: PT2M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

15 g

Fat

35 g

Fiber

2 g

Ingredient Substitutions

• Instead of Beef Chuck: Beef short ribs, Oxtail
• Instead of Fresh Ginger: Ground ginger (1 tsp)
• Instead of Galangal: Extra ginger
• Instead of Lemongrass Stalk: Lime zest
• Instead of Kaffir Lime Leaves: Lime zest
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Cumin Seeds: Ground cumin (1 tsp)
• Instead of Coriander Seeds: Ground coriander (1 tsp)
• Instead of Turmeric Powder: Fresh turmeric (1 tsp grated)
• Instead of Cashew Nuts: Almonds
• Instead of Sweet Chili Paste (Sambal Manis): Sriracha + brown sugar
• Instead of Fermented Shrimp Paste (Trassi): Fish sauce (1 tbsp)
• Instead of Coconut Milk: Cream diluted with water
• Instead of Beef Stock Cube: Homemade beef broth (250 ml)
• Instead of Vegetable Oil: Canola oil
• Instead of Salt: Soy sauce (gluten‑free)
• Instead of Cucumber: Zucchini
• Instead of Red Onion: Shallots
• Instead of Rice Vinegar: Apple cider vinegar
• Instead of Sugar: Honey (1 tbsp)

Equipment Needed

• Blender
• Large Heavy‑Bottomed Pot or Dutch Oven
• Wooden Spoon or Heat‑Resistant Spatula
• Chef’s Knife
• Cutting Board
• Measuring Spoons
• Measuring Cups
• Rice Cooker or Pot for Rice
• Serving Bowl or Plate

Critical Steps — Do Not Skip

• Make the spice paste in the blender
• Add fermented shrimp paste (trassi) – it gives the signature umami
• Simmer the stew uncovered on low heat for 3½‑4 hours without stirring too vigorously
• Stir occasionally to prevent sticking and to monitor sauce thickness

Chef Tips from the Video

• Toast the cumin and coriander seeds before blending for a deeper flavor profile
• Use bone‑in beef chuck for richer broth
• Add a teaspoon of tamarind paste at the end for a subtle tang
• Garnish with fresh cilantro or sliced red chilies for color

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3‑4 days

Freezer: Freeze in portions for up to 2 months

Room temperature: Do not store at room temperature; cool before refrigerating

Make-Ahead Tips

• The spice paste can be prepared up to 2 days ahead and kept refrigerated or frozen
• The stew tastes even better the next day; reheat gently over low heat
• Cucumber salad can be made a few hours ahead; keep dressing separate until serving