Indonesian Beef Semur Stew
A comforting Indonesian beef semur, gently braised in a rich sweet soy and spice sauce with seasonal root vegetables, perfect for a cozy weeknight meal.
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Overview
Indonesian Beef Semur is a slow-braised stew known for its rich, sweet soy sauce base combined with aromatic spices and tender beef chunks. This comforting dish is perfect for cooler evenings, featuring root vegetables that soak up the flavorful sauce, resulting in a hearty and satisfying meal.
Why you’ll love it
This beef semur brings the balance of sweet, savory, and warm spices characteristic of Indonesian cuisine. The extended braising process makes the beef incredibly tender and infuses the dish with deep flavors. The inclusion of root vegetables adds natural sweetness and texture, making it a wholesome and nourishing dish that’s easy to make and perfect for weeknights.
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Ingredient notes
Beef: Use chuck or other braising cuts with good marbling for the best results.
Sweet soy sauce (kecap manis): This syrupy, sweet soy sauce is key for the signature flavor; substitute with a mixture of regular soy sauce and molasses if unavailable.
Root vegetables: Carrots, potatoes, and parsnips work well; use seasonal vegetables you prefer.
Spices: Whole spices like cloves, cinnamon sticks, and star anise provide authentic aroma and depth.
Serving & storage
Serve the semur hot, ideally with steamed rice or crusty bread to soak up the sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavor improves after resting overnight. Reheat gently on the stovetop. This stew can also be frozen for up to 3 months; thaw in the refrigerator before reheating.
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Chef tips
- For extra depth, marinate the beef in sweet soy sauce with garlic and coriander for 1 hour before cooking.
- Use a heavy-bottomed pot to prevent burning during the long braising time.
- If the sauce is too thin at the end, increase heat slightly and simmer uncovered to reduce.
- Make sure to cook the beef until very tender—low and slow is key for best texture.
Ingredients
- 800 gbeef chuck, cut into 4 cm cubes
- 2 tablespoonsvegetable oil
- 2 mediumshallots, thinly sliced
- 4 clovesgarlic, minced
- 1 thumb-sized piece (about 3 cm)ginger, peeled and thinly sliced
- 2 mediumcarrots, peeled and cut into chunks
- 2 mediumpotatoes, peeled and cut into chunks
- 200 mlsweet soy sauce (kecap manis)
- 250 mlwater or beef stock
- 1 cinnamon stickwhole
- 3 wholecloves
- 1 star anisewhole
- 1 teaspoonground nutmeg
- 1 tablespoonbrown sugar
- 2 teaspoonssalt, or to taste
- 1/2 teaspoonblack pepper
- 2 tablespoonstomato ketchup or puree
- 2bay leaves
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Equipment
- large heavy-bottomed pot or Dutch oven
- wooden spoon
- knife
- cutting board
- measuring spoons
- measuring jug
Nutrition per serving
- Calories480
- Protein38 g
- Carbs22 g
- Fat22 g
Step-by-step
Step 1
Heat the vegetable oil in a large heavy-bottomed pot over medium heat. Add the sliced shallots, minced garlic, and sliced ginger, sautéing until fragrant and softened, about 4 minutes.Step 2
Add the beef chunks to the pot and brown them evenly on all sides, about 8 minutes. This seals in the juices and builds flavor.Step 3
Stir in the sweet soy sauce, water or beef stock, tomato ketchup, brown sugar, and all the spices: cinnamon stick, cloves, star anise, bay leaves, and ground nutmeg. Season with salt and black pepper.Step 4
Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and braise the beef for 1 hour, stirring occasionally.Step 5
After 1 hour, add the chopped carrots and potatoes. Continue to braise, covered, for another 45 minutes until beef and vegetables are tender and the sauce has thickened slightly.Step 6
Remove the cinnamon stick, cloves, star anise, and bay leaves. Taste and adjust seasoning with additional salt or pepper if needed. Serve hot with steamed rice or bread.
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