This Oriental slow cooker beef stew is super tender, filled with spices and also a hint of sweetness. Extra delicious with atjar tjampoer, rice and emping.
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Peel and finely chop the shallots and garlic cloves. Peel and finely chop or grate the ginger root. For a milder version you can remove the seeds of the chili pepper, then finely chop the chili.
Remove any excess fat or muscles from the meat, but don't remove too much because the meat contains a lot of flavour. Chop the meat into bite-size pieces and season with pepper and salt.
Heat a bit of oil in a Dutch oven or other heavy bottomed pan and cook the meat until all sides or beautiful brown. Don't overcrowd the pan, so it's best to do this in batches.
As soon as the meat is browned you can transfer it to the slow cooker. Cook shallots, garlic, ginger and chili pepper for a few minutes in the Dutch oven. Add vinegar and a small layer of water and then transfer it all to the slow cooker.
Add bay leaves, cloves, nutmeg, ketjap and brown sugar and stir. Set the slow cooker to the lowest setting for about 4 to 5 hours. The exact time depends on the type of meat you're using.
Check a few times if it needs more water and the meat is done when it's very tender. Season with some more spices if needed and remove the bay leaves and cloves.
Serve with rice, green beans, atjar tjampoer and emping or krupuk. Enjoy!
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