Daging Roedjak (Indonesian Beef Stew)


Daging Roedjak is a delicious Indonesian beef dish. The meat becomes tender when stewed in coconut milk. A little on the spicy side, the homemade bumbu (Indonesian spice blend) makes it really tasty.

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Daging Roedjak (Indonesian beef stew)
Veronique van Ohmydish

Made by Véronique

Published at 2021-12-03, this recipe is for 4 people and takes 2 hour.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 19-02-2023

2 hour 4 people Side dishes
Daging Roedjak (Indonesian beef stew)


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  • 1 kg stewing beef
  • 1 onion
  • 4 garlic cloves
  • 2 red chillies
  • 4 candlenuts (kemiri nuts)
  • 2 teaspoons fresh or ground galangal
  • 1 teaspoon turmeric
  • 1 teaspoon ground coriander seeds
  • 1 teaspoon ground cumin seeds
  • 1 teaspoon salt
  • 2 tablespoons sweet soy sauce
  • 2 tablespoons tamarind
  • 20 grams Indonesian palm sugar (gula djawa)
  • 2 bay leaves
  • 1 stalk lemongrass
  • 1 heaped teaspoon of shrimp paste (trassi)
  • 300 ml coconut milk
  • sunflower oil
Daging Roedjak (Indonesian beef stew) ingredients
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Kitchen equipment

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  • chopping board & chef's knife
  • pestle and mortar or small blender
  • medium sized casserole with lid
  • wooden spoon

Daging Roedjak (Indonesian Beef Stew)

2 hour 4 people Side dishes

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Preparation – 15 minutes

Remove the beef from the refrigerator so that the meat can come to room temperature. Remove any excess fat and sinew, but bear in mind that fat gives flavour. Cut the meat into cubes, not too big nor too small.

To make the bumbu, peel the onion and garlic cloves, remove the seeds from the chillies, if you wish. Peel the galangal if you are using fresh. You can grind the bumbu with a pestle and mortar, or with a small blender.

Make a relatively smooth paste from the garlic, onion, chillies, galangal and candlenuts. You can add a little neutral oil if you want to make it smoother.

Add the turmeric, coriander, cumin and salt to the bumbu and stir until smooth. Tie a knot in the lemongrass stalk; this will release more flavour.

Daging Roedjak (Indonesian beef stew)
Daging Roedjak (Indonesian beef stew)

Finishing the Daging Roedjak – 1 hour + 45 minutes

Heat a dash of oil in a frying pan and fry the meat until golden brown on all sides. You can do this in batches if you wish.

Add the bumbu and fry for a few more minutes, then add the palm sugar along with the soy sauce, tamarind, bay leaves, lemongrass, trassi, coconut milk and a dash of water.

Let the stew simmer on low heat for about 1. 5 hours. Check occasionally to make sure that there is enough liquid; add a splash of water if the meat is not yet cooked but the sauce has already evaporated.

Remove the lemongrass and bay leaves and serve with rice, prawn crackers and a fresh salad. It’s delicious as part of an indonesian meal. Enjoy!

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Daging Roedjak (Indonesian Beef Stew): frequently asked questions

What can I replace palm sugar with?

Instead of palm sugar, you can use granulated sugar, coconut sugar, brown or golden caster sugar.

Can I omit the candlenuts?

Candlenuts (kemiri nuts) make the sauce thick and savoury, but you can omit them if you don't have them.

What is the difference between Daging Smoor and Daging Roedjak?

These beef stews are very similar, however Daging Roedjak is stewed in coconut milk and is slightly more spicy than Daging Smoor.