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Rendang Sapi Hijau Green Beef Stew

A bold Sumatran-style green rendang featuring beef slow-cooked in a vibrant herb paste of green chilies, lemongrass, and herbs until fork-tender and deeply flavored. Plan ahead: the stew needs 2 to 3 hours of active simmering.

180 minHardServes 4520 cal/serving

IndonesianDinnerStovetopStandardHigh ProteinHigh FiberDairy-FreeGluten-FreePork-Free

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Ingredients

  • 2 lbs beef chuck roast, cut into 2-in cubes
  • 6 green serrano or Anaheim chilies, roughly chopped
  • 8 shallots, roughly chopped
  • 6 garlic cloves, roughly chopped
  • 2 lemongrass stalks, bruised, sliced
  • 2-in piece fresh galangal or ginger, peeled, sliced
  • 2-in piece fresh ginger, peeled, sliced
  • 6 kaffir lime leaves (or lime zest)
  • 2 cans full-fat coconut milk (13.5 oz)
  • 3 tbsp vegetable oil
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1 tsp salt
  • 2 tsp palm sugar or brown sugar

Instructions

  1. 1

    Blend 6 roughly chopped green serrano or Anaheim chilies, 8 roughly chopped shallots, 6 roughly chopped garlic cloves, 2-in piece peeled, sliced fresh galangal or ginger, 2-in piece peeled, sliced fresh ginger, and 2 bruised, sliced lemongrass stalks in a blender with a splash of water until a smooth green paste forms.

  2. 2

    Heat 3 tbsp vegetable oil in a large heavy pot or Dutch oven over medium heat. Add the green paste and cook, stirring constantly, for 6-8 minutes until fragrant and the raw smell cooks off.

  3. 3

    Add 2 tsp ground coriander, 1 tsp ground cumin, and 1/2 tsp ground turmeric to the pot and stir for 1 minute.

  4. 4

    Add 2 lbs cut into 2-in cubes beef chuck roast and stir to coat thoroughly in the paste. Cook for 3-4 minutes, turning to brown slightly on all sides.

  5. 5

    Add 2 cans full-fat coconut milk (13.5 oz), 6 kaffir lime leaves (or lime zest), 2 tsp palm sugar or brown sugar, and 1 tsp salt. Bring to a boil, then reduce to a vigorous simmer. Cook uncovered for 1.5 to 2 hours, stirring every 15 minutes, until the beef is very tender and the sauce has reduced and thickened substantially. Confirm beef is cooked through to an internal temperature of at least 195 degrees F (90 degrees C) for maximum tenderness.

  6. 6

    Continue cooking, stirring more frequently, until the oil separates from the sauce and the mixture turns dark and nearly dry if desired. Taste and adjust salt. Serve over steamed rice.

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Questions

What is Rendang Sapi Hijau Green Beef Stew?

A bold Sumatran-style green rendang featuring beef slow-cooked in a vibrant herb paste of green chilies, lemongrass, and herbs until fork-tender and deeply flavored. Plan ahead: the stew needs 2 to 3 hours of active simmering. This reference files it under Indonesian dinner: made on the stovetop, rated hard and about 180 minutes start to finish.

What internal temperature should Rendang Sapi Hijau Green Beef Stew reach?

For Rendang Sapi Hijau Green Beef Stew, the target internal temperature is 195 F (about 90 C), given in step 5. A probe thermometer removes the guesswork.

Can I skip the searing in Rendang Sapi Hijau Green Beef Stew?

Step 4 reads: "Cook for 3-4 minutes, turning to brown slightly on all sides." You can, but you give up flavor. The browning in step 4 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

Do I need any special equipment for Rendang Sapi Hijau Green Beef Stew?

Beyond a knife and a board, the method uses a Dutch oven (step 2) and a blender (step 1). If you do not have one, any heavy pot with a tight lid does the work of the Dutch oven.

What can I use instead of galangal in Rendang Sapi Hijau Green Beef Stew?

The entry for Rendang Sapi Hijau Green Beef Stew calls for 2-in piece fresh galangal or ginger, peeled, sliced. In its place: Fresh ginger with a little lime zest is the workable substitute. Galangal is more piney and peppery, so the result reads slightly different.

Can I make Rendang Sapi Hijau Green Beef Stew less spicy?

Yes. The heat in Rendang Sapi Hijau Green Beef Stew comes from 6 green serrano or Anaheim chilies, roughly chopped. For a milder plate, remove the seeds and ribs from the green chilies, or use half; nothing else in the method changes.

How much protein is in Rendang Sapi Hijau Green Beef Stew?

One serving (the recipe makes 4) has 5 g of protein in about 520 calories, alongside 41 g carbohydrate and 16 g fat, plus 11 g fiber and 962 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein dinner collection.

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