Indonesian beef stew transforms beef chuck into a rich, aromatic dinner with coconut milk, toasted coconut, ginger, coriander, cumin, and lime.
This slow cooker version is inspired by the deep flavors of rendang but keeps enough silky sauce to spoon over jasmine rice.
Prep: 15 min · Cook: 8 hr · Total: 8 hr 15 min
Cuisine: Indonesian-inspired · Course: Dinner
Slow Cooker Indonesian Beef Stew
Ingredients
Instructions
- Season the beef with 1½ teaspoons salt and the pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat and brown the beef in batches, 3 to 4 minutes per side. Transfer to a 6-quart slow cooker.
- Add the remaining oil and onion to the skillet. Cook for 4 minutes, then add the garlic and ginger and cook for 30 seconds.
- Stir in the coriander, cumin, turmeric, cloves, brown sugar, and shredded coconut. Cook, stirring, until fragrant and lightly toasted, about 2 minutes.
- Pour in 1 can coconut milk and scrape up the browned bits. Transfer the mixture to the slow cooker, then add the remaining coconut milk, broth, and soy sauce.
- Cover and cook on low for 7 to 8 hours or on high for 3½ to 4½ hours, until the beef is fork-tender. For a thicker sauce, cook uncovered on high for the final 25 minutes.
- Stir in the lime juice and season with the remaining salt as needed. Serve with jasmine rice and garnish with cilantro and sliced chile.
Estimated per serving, without rice: 565 calories · Protein 35 g · Fat 42 g · Carbs 15 g · Fiber 3 g · Sodium 680 mg
Why This Recipe Works
- Beef chuck: slow heat melts its collagen and makes each piece tender.
- Toasted coconut: browning intensifies its nutty flavor before the long braise.
- Bloomed spices: brief contact with hot oil wakes up coriander, cumin, turmeric, and cloves.
- Full-fat coconut milk: creates a rich sauce without dairy.
- Fresh lime: acidity added at the end balances the stew's richness.
Is This Beef Rendang?
The flavor profile is inspired by Indonesian rendang, but the finished texture is different. Traditional rendang is slowly reduced until most of the liquid evaporates and the meat becomes dark and intensely caramelized. This recipe keeps a generous coconut sauce, making it closer to a comforting stew for serving over rice.
Ingredient Notes
Beef chuck
Choose a well-marbled chuck roast and cut it into even cubes. Lean stew meat can dry out before it becomes tender.
Coconut milk
Use canned, unsweetened, full-fat coconut milk rather than refrigerated coconut beverage. Shake the cans before opening so the cream and liquid combine.
Shredded coconut
Unsweetened coconut thickens the sauce and adds a roasted, nutty character. Stir it constantly while toasting because it browns quickly.
Warm spices
Coriander and cumin provide the foundation, while turmeric adds earthiness and cloves bring a subtle sweet warmth. Keep the clove amount small so it does not dominate.
How to Adjust the Sauce
Slow cookers retain moisture. For a thicker, more rendang-like finish, remove the lid and cook on high for 25 to 40 minutes, stirring twice. For an even drier result, transfer the stew to a wide skillet and simmer until the coconut sauce clings to the beef.
Variations
- Spicy: add two chopped red chiles or one tablespoon sambal oelek.
- Lemongrass: bruise two stalks and add them with the coconut milk; remove before serving.
- Chicken: use boneless thighs and cook 4 to 5 hours on low.
- With potatoes: add 1 pound of Yukon Gold potatoes during the final 2 hours.
- Peanut finish: sprinkle with chopped roasted peanuts for crunch.
What to Serve with Indonesian Beef Stew
Steamed jasmine rice is the classic partner for the coconut sauce. Add cucumber salad, sautéed green beans, pickled vegetables, or simply steamed bok choy. Garnish with cilantro, fried shallots, red chile, and lime wedges.
Storage and Reheating
Cool the stew promptly and refrigerate it for up to 4 days. The coconut fat may firm when cold; it will melt back into the sauce during gentle reheating. Freeze portions for up to 3 months and thaw overnight in the refrigerator.
Frequently Asked Questions
What cut of beef is best for Indonesian beef stew?
Beef chuck is ideal because its marbling and connective tissue become tender during slow cooking.
Is this the same as beef rendang?
It is rendang-inspired but intentionally saucier. Traditional rendang is cooked down until the coconut sauce is much drier and deeply caramelized.
Can I use light coconut milk?
Full-fat coconut milk gives the best body and flavor. Light coconut milk works, but the sauce will be thinner.
Is Indonesian beef stew spicy?
This version is mild. Add one or two chopped red chiles with the onion for more heat.
Can I make it ahead?
Yes. The flavor improves overnight. Cool and refrigerate it, then reheat gently before serving.
How long does it keep?
Store it covered in the refrigerator for up to four days or freeze for up to three months.
More Slow Cooker Dinners
Browse the slow cooker collection, or try Chile Verde and Spring Veal Stew.
Prepared with AI assistance. The supplied cookbook page was used as inspiration; ingredient amounts, timing, directions, and explanatory text were independently developed and edited into an original recipe. Nutrition is an estimate.
Featured image: AI-generated food photography.