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Oriental slow cooker beef stew

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.

Oriental slow cooker beef stew
5 hours 20 minutes 4 people Main course
Oriental slow cooker beef stew

Ingredients

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  • 800 gram beef stewing meat
  • 1 red chili pepper
  • 4 garlic cloves
  • 3 shallots
  • 1 teaspoon nutmeg
  • 3 bay leaves
  • 4 cloves
  • about 2 cm ginger root
  • 6 tablespoons sweet ketjap
  • 2 tablespoons vinegar
  • 2 tablespoons brown sugar
  • pepper and salt
  • dash of water
Oriental slow cooker beef stew ingredients
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Kitchen equipment

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  • cutting board& chef's knife
  • Dutch oven or other heavy bottomed pan
  • meat tongs
  • slow cooker
  • wooden spoon


Preparation

5 hours 20 minutes 4 people Main course

View the original recipe via:
https://ohmydish.com/recipe/oriental-slow-cooker-beef-stew


Preparation -- 20 minutes

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. 

Oriental slow cooker beef stew
Oriental slow cooker beef stew

Finishing the Oriental slow cooker beef stew -- 5 uur

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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