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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

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.

Questions

How long does Rendang Sapi Hijau Green Beef Stew keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

Can I halve or double Rendang Sapi Hijau Green Beef Stew?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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