Rendang Beef Stew with Root Vegetables

As the weather gets colder, get ready to cosy up with a relaxing bowl of rendang stew. This dish is a marriage between Chinese beef stew with the flavors of Indonesian rendang. It takes beef cooked low and slow until spoon-tender, and pairs it with some earthy carrots and potatoes for some extra carbs for a complete meal. But if you’re like us and can’t have rendang without rice, know that this dish is a rice thief; you’ll be on your second bowl in no time at all!

- Recipe by Jen Toy

rendang-stew

Rendang Beef Stew with Root Vegetables

SERVES TIME

4 110 mins

INGREDIENTS

1 pack Homiah Indonesian Rendang Kit (there are 2 kits per pouch)
2 tbsp (30ml) neutral oil
1-inch piece of ginger, sliced
1 stalk scallions, cut into 3-inch pieces
1 stick cinnamon
3 star anise
1.5 lbs (680g) beef chuck roast, cut into cubes
1 1/2 cups (360ml) water
2 tsp (8g) sugar
2 tbsp (30ml) soy sauce
1 tsp (5ml) dark soy sauce
1 medium carrot, cut into cubes
1 large russet potato, cut into large cubes

METHOD

Set a dutch oven over medium heat, then add oil and the Homiah Indonesian Rendang Kit. Saute for 1 minute, stirring constantly, then add the ginger, scallions, cinnamon, and star anise. Cook for another 2-3 minutes, until fragrant. Add the chunks of beef along with the water into the pot. Bring it to a boil, then turn the heat down to low and simmer for 30 minutes.
Pour in the sugar, soy sauce, and dark soy sauces, give it a stir, then continue to simmer uncovered for about 45 minutes, until the beef is almost tender.
Finally, add in the carrots and potatoes, and simmer for a final 20 minutes until they are cooked through.
When done, transfer the rendang stew into a bowl and serve along with steamed rice. Enjoy!

SHOP INGREDIENTS