For a richer flavor, use full-fat coconut milk. Adjust the number of chile peppers to suit your spice preference. This stew tastes even better the next day, as the flavors meld together beautifully. For an even deeper flavor, you can lightly toast the dried red chile peppers before grinding them into the paste. Consider adding a few kaffir lime leaves during the simmering process for an extra layer of aromatic complexity.
Rendang Gaging (Beef Stew)
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PREP TIME25 mins
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COOK TIME1 hrs 7 mins
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TOTAL TIME1 hrs 32 mins
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SERVING8 People
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VIEWS16
Embark on a culinary journey to Malaysia with Rendang Gaging, a rich and aromatic beef stew that tantalizes the taste buds. This exquisite dish features tender beef simmered in a symphony of fragrant spices and creamy coconut milk, creating a deeply flavorful and comforting experience. Perfect served with fluffy rice or crusty bread, it's a true celebration of Southeast Asian flavors.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate12 g
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Cholesterol63 mg
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Fiber1 g
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Protein20 g
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Saturated Fat12 g
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Sodium74 mg
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Sugar2 g
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Fat27 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Spice Paste: In a food processor, combine the shallots, lemongrass, garlic, ginger, galangal, and dried red chile peppers. Process until you have a coarse paste. (5 minutes)
02
StepBloom the Spices: Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the spice paste and cook, stirring frequently, until it becomes fragrant and starts to sizzle. This should take about 3 to 5 minutes. Stir in the curry powder and cook for another minute until fragrant. (6 minutes)
03
StepSear the Beef: Add the beef to the pot and stir to ensure each piece is well-coated with the spice mixture. Cook for about 3 minutes, allowing the beef to brown slightly. (3 minutes)
04
StepSimmer to Perfection: Pour in the coconut milk, bring to a gentle simmer, then cover the pot. Let the stew simmer gently until the beef is incredibly tender, approximately 30 minutes. (30 minutes)
05
StepReduce and Thicken: Stir in the vinegar, brown sugar, and salt. Continue to cook, uncovered, allowing the sauce to reduce and thicken to your desired consistency, about 30 minutes more. Stir occasionally to prevent sticking. (30 minutes)
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RECIPE REVIEWS
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Shanel Tromp
Jun 29, 2025This recipe is a keeper! My family loved it, and it's perfect for a cozy weekend meal. The spice paste is the key to the amazing flavor.
Mae Oreilly
Jun 23, 2025This is a must-try for anyone who loves rich and flavorful stews. It's a welcome change from traditional beef stew.
Bettie Goyette
Jun 18, 2025The instructions were clear and easy to follow, even for a beginner like me. I'm so proud of how it turned out!
Liliana Moen
Jun 15, 2025I added a pinch of turmeric to enhance the color and flavor. It was a great addition!
Polly Wolff
Jun 13, 2025Next time, I'll try adding a few kaffir lime leaves for an extra layer of citrusy flavor. Thanks for sharing this amazing recipe!
Loma Kshlerin
Jun 9, 2025I found that the brown sugar really balanced the heat from the chili peppers. It was the perfect blend of sweet, savory, and spicy.
Anabelle Rolfson
Jun 6, 2025I used my slow cooker, and it was so easy! I just browned the beef and threw everything in. Came home to a fantastic dinner.
Darwin Ebert
Jun 5, 2025Absolutely delicious! The aroma filled my kitchen, and the taste was even better. I used beef chuck, and it was melt-in-your-mouth tender.
Sienna Sawayn
May 21, 2025I doubled the recipe and froze half for later. It reheated beautifully and tasted just as good!
Marina Ratke
May 19, 2025Be careful with the chili peppers, start with less and add more to taste. It can get pretty spicy!