Indonesian Rendang-Style Coconut Beef Stew

Ingredients

Protein & Base

• 1 lb beef chuck, cut into 1½-inch cubes
• 1 can (13.5 oz) coconut milk
• ½ cup beef broth

Aromatic Paste

• 4 cloves garlic
• 1 small shallot
• 1-inch fresh ginger
• 1-inch galangal (or extra ginger if unavailable)
• 1 red chili (adjust to heat preference)

Spices & Flavor

• 1 stalk lemongrass, smashed
• 1 cinnamon stick
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tbsp tamarind paste
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• Salt to taste

Finishing

• 1 tbsp lime juice
• Fresh cilantro (optional garnish)

Instructions

1. Prepare the Aromatic Base
   Blend garlic, shallot, ginger, galangal, and chili into a smooth paste with a small amount of water if needed.
2. Sauté for Flavor Development
   Preheat the Nutri-stahl 3 QT on low-medium heat. Add the paste and sauté gently for 3–4 minutes until fragrant. No excess oil is needed due to the cookware’s design.
3. Brown the Beef
   Add beef cubes directly into the pot. Lightly sear on all sides to lock in juices.
4. Build the Stew
   Add coconut milk, broth, lemongrass, cinnamon, turmeric, coriander, tamarind paste, soy sauce, and brown sugar. Stir gently to combine.
5. Slow Simmer (Key Step)
   Cover with lid and reduce to low heat. Allow to simmer for 1.5–2 hours.
   Do not frequently lift the lid—Nutri-stahl’s vapor seal retains moisture and intensifies flavor.
6. Reduce & Finish
   Once beef is tender and sauce thickens, remove lid and reduce slightly if needed. Stir in lime juice and adjust salt.