Imported from Instagram

Indonesian Beef Stew (Semur) with a Spicy Gochujang Twist

Name: Indonesian Beef Stew (Semur) with a Spicy Gochujang Twist
Prep time: 25 min
Cook time: 120 min
Total time: 145 min
Yield: 4 servings
Cuisine: Southeast Asian
Ingredients: 800 g beef chuck or gravy beef (Cut into chunks; season with salt and black pepper before cooking.); 2 potatoes (Medium potatoes, cut into large pieces.); 4 boiled eggs (Already boiled and peeled.); 2 onions (Medium onions, sliced.); 5 garlic cloves (Large cloves, chopped.); 4 cloves; 0.5 tsp white or black pepper; 0.5 tsp ground nutmeg; 2 lemongrass stalks (Bruised before adding.); 1 cinnamon stick (Small.); 1 tomato (Large tomato, chopped.); 2 tbsp dark soy sauce (Use either 2 tbsp dark soy sauce or 4 tbsp kecap manis.); 2 tbsp soy sauce; 1 tbsp gochujang paste (Start with 1 tbsp and adjust to taste; 1–2 tbsp total.); 650 ml water or beef stock (Use 600–700 ml.); 1 tbsp sugar (Optional.); salt (To taste; also used to season the beef.); cooking oil (For frying the potatoes, searing the beef, and sautéing the onions; amount not specified.)

Recipe by Rosy’s Roots Kitchen @rosys_roots_kitchen · Instagram

Imported by Blak Rabbit on SeeMeCook

A rich Indonesian beef stew slowly braised with beef, potatoes, boiled eggs, aromatic spices, soy sauces, and tomato. Gochujang adds a nontraditional layer of gentle heat and depth to the glossy sauce.

4 servings145 minSoutheast Asian

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Ingredients

800 g beef chuck or gravy beef (Cut into chunks; season with salt and black pepper before cooking.)
2 potatoes (Medium potatoes, cut into large pieces.)
4 boiled eggs (Already boiled and peeled.)
2 onions (Medium onions, sliced.)
5 garlic cloves (Large cloves, chopped.)
4 cloves
0.5 tsp white or black pepper
0.5 tsp ground nutmeg
2 lemongrass stalks (Bruised before adding.)
1 cinnamon stick (Small.)
1 tomato (Large tomato, chopped.)
2 tbsp dark soy sauce (Use either 2 tbsp dark soy sauce or 4 tbsp kecap manis.)
2 tbsp soy sauce
1 tbsp gochujang paste (Start with 1 tbsp and adjust to taste; 1–2 tbsp total.)
650 ml water or beef stock (Use 600–700 ml.)
1 tbsp sugar (Optional.)
salt (To taste; also used to season the beef.)
cooking oil (For frying the potatoes, searing the beef, and sautéing the onions; amount not specified.)

Steps

1
Cut the beef into chunks and season it with salt and black pepper. Prepare the potatoes in large pieces, slice the onions, chop the garlic and tomato, and bruise the lemongrass stalks.
2
Heat cooking oil in a large pot. Fry the potatoes until lightly golden and half-cooked, then remove them from the pot and set them aside.
3
Add the seasoned beef to the same pot and sear it until nicely browned. Remove the beef and set it aside.
4
Add the sliced onions to the pot and sauté until softened.
5
Add the chopped garlic, bruised lemongrass, cloves, white or black pepper, ground nutmeg, cinnamon stick, and chopped tomato.
6
Add the gochujang paste, starting with 1 tablespoon if preferred, and stir it through the aromatics and tomato.
7
Return the browned beef to the pot and stir well so it is coated with the aromatic mixture.
8
Pour in the water or beef stock. Add the soy sauce, dark soy sauce—or kecap manis as the stated alternative—and the optional sugar.
9
Cover the pot and simmer on low heat until the beef is almost tender. The source does not specify an exact simmering time.
10
Add the fried potatoes and boiled eggs during the last 10–15 minutes of cooking.
11
Continue simmering uncovered until the beef is tender and the sauce is rich and glossy.
12
Taste the stew and adjust the seasoning with salt and additional gochujang if desired. Serve with warm steamed rice and your favourite vegetables.

Notes

Gochujang is not traditional in Indonesian semur but adds a spicy twist. The recipe can be doubled or tripled and is suitable for meal prep, freezer meals, and lunchboxes. It tastes even better the next day. The source does not specify the amount of cooking oil or the exact simmering time before the potatoes and eggs are added.