'Indonesian' beef stew
This stew is my own combination of some beef stew recipes I knew. With ketjap as a major component, I think it would classify as Indonesian. Though alternatives like soy sauce would probably also work, and make it less Indonesian.
It is a fairly easy recipe, but it needs some time to stew. It works especially well with fries or other potato dishes.
Due to the fact that my preferred binding agent is starch it is also gluten free, in contrary to some stews. Starch has the added benefit that it can be added at the end, because unlike flour it does not have this raw taste.
'Indonesian' beef stew
This stew is my own combination of some beef stew recipes I knew. With ketjap as a major component, I think it would classify as Indonesian. Though alternatives like soy sauce would probably also work, and make it less Indonesian.
It is a fairly easy recipe, but it needs some time to stew. It works especially well with fries or other potato dishes.
Due to the fact that my preferred binding agent is starch it is also gluten free, in contrary to some stews. Starch has the added benefit that it can be added at the end, because unlike flour it does not have this raw taste.
Cooking Instructions
- 1
Roughly chop the onions and peel the garlic.
- 2
Season the beef generously on both sides with salt and pepper.
- 3
On medium heat melt some butter and start cooking the onions and the garlic. Use a garlic press, or mince the garlic.
- 4
When the onions are halfway there, make room for the beef. You could do this in stages, but why bother...
- 5
Brown the beef on both sides. Render out as much fat as you can.
- 6
Pour the ketjap over the meat and give it a minute to boil and let it flavor the beef. Don't let it evaporate completely though. Don't worry if it is too much or too little, you can adjust for salt with the final seasoning.
- 7
From the side of the pan, add the wine and the water. It should just cover the meat, depending on the size of the pan.
- 8
Add the spices and the tomato ketchup and stir till combined.
- 9
Cover and let simmer for at least 4 hours. Check every hour or so for liquid, and add water if it appears to become dry. Also turn the beef over to help even cooking. It may fall apart already, that is fine.
- 10
After this time break up the beef into chunks of your desired size. And remove the thyme springs and bayleafs.
- 11
Mix the potato starch with a teaspoon of cold water and mix it up, before stirring it through the stew. Taste and add salt and pepper to taste.
- 12
Serve with fries, potatoes, rice or just plain. And don't forget to eat some vegetables as well.
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