RENDANG GAGING (BEEF STEW)

Rendang Gaging (Beef Stew) image

This is a Malaysian version of beef stew, which can be served with rice or bread. This recipe is also suitable for the slow cooker.

Provided by shakiraayden

Categories Soups, Stews and Chili Recipes Stews Beef

Time 1h32m

Yield 8

Number Of Ingredients 13

Previous Next

Ingredients

5 shallots, halved
5 stalks lemongrass, bottom thirds only, peeled
5 cloves garlic
1 (1 inch) piece fresh ginger root
1 (1 inch) piece galangal
5 dried red chile peppers, or more to taste
3 tablespoons vegetable oil
2 tablespoons curry powder
2 pounds beef stew meat, cut into 1-inch pieces
1 cup coconut milk
1 tablespoon vinegar
2 teaspoons brown sugar
salt to taste

Steps:

Place shallots, lemongrass, garlic, ginger, galangal, and chile peppers in a food processor; process spices into a coarse paste.
Heat vegetable oil in a large pot over medium heat. Add spice paste; cook and stir until sizzling and fragrant, 3 to 5 minutes. Stir in curry powder and cook until fragrant, about 1 minute. Add beef; stir to coat with spices, about 3 minutes. Pour in coconut milk. Cover and simmer stew until beef is tender, about 30 minutes.
Stir vinegar, sugar, and salt into the pot. Continue to cook, covered, until sauce reduces and thickens, about 30 minutes more.

Nutrition Facts : Calories 367.2 calories, Carbohydrate 12.4 g, Cholesterol 62.6 mg, Fat 26.8 g, Fiber 1.2 g, Protein 20.4 g, SaturatedFat 12.3 g, Sodium 73.6 mg, Sugar 2.2 g