Indonesian beef stew

Name: Indonesian beef stew
Cook time: 2 h 30 min
Yield: 6
Cuisine: Indonesian
Ingredients: 1 kg (2 lb 4 oz) topside or rump beef steak; 1 onion, chopped; 2 carrots, peeled and coarsely grated; 2 garlic gloves, finely chopped; 375 ml (13 fl oz/1½ cups) good-quality beef stock; 1 teaspoon sesame oil; 2 tablespoons kecap manis; 1 tablespoon light soy sauce; 1 tablespoon tomato sauce (ketchup); 1 tablespoon sweet chilli sauce; 400 g (14 oz/2 cups) basmati rice; fried Asian shallots, to serve; 1 small handful coriander (cilantro) leaves, to garnish

October 2, 2012

easyTime:2 hours +Serves:6

A recipe from the Good Food collection.

Ingredients

1 kg (2 lb 4 oz) topside or rump beef steak
1 onion, chopped
2 carrots, peeled and coarsely grated
2 garlic gloves, finely chopped
375 ml (13 fl oz/1½ cups) good-quality beef stock
1 teaspoon sesame oil
2 tablespoons kecap manis
1 tablespoon light soy sauce
1 tablespoon tomato sauce (ketchup)
1 tablespoon sweet chilli sauce
400 g (14 oz/2 cups) basmati rice
fried Asian shallots, to serve
1 small handful coriander (cilantro) leaves, to garnish

Method

Step 1
Trim the beef of excess fat, then cut into 4 cm (1½ inch) pieces. Place in a slow cooker.
Step 2
In a bowl, mix together the onion, carrot, garlic, stock, sesame oil, kecap manis, soy sauce, tomato sauce and sweet chilli sauce. Pour over the beef and mix together well.
Step 3
Cover and cook on high for 4 hours, or until the beef is tender.
Step 4
Meanwhile, near serving time, prepare the rice. Rinse the rice under cold running water until the water runs clear. Place the rice and 375 ml (13 fl oz/1½ cups) cold water in a large saucepan, then cover and cook over low heat for 20–25 minutes, or until the rice is tender.
Step 5
Ladle the stew into wide shallow serving bowls. Sprinkle with fried Asian shallots and coriander and serve with the rice.