Semur Daging Sapi Empuk - stew of seasoned beef

Ingredients

• 500 gbeef
• 2lemongrass stalks
• ½ tspblack pepper
• 5cloves
• ½ tspground nutmeg
• 1 tspsalt
• 7 tbspkecap manis
• 1,000 mlwater
• As neededoil
• 7shallots
• 9 clovesgarlic
• 1tomato
• 5red chillies
• 4 cmfresh ginger
• 3candlenuts

Instructions

1. 1

   Cut the beef

   Cut the beef into pieces.

2. 2

   Make the paste

   Pound or grind the shallots, garlic, tomato, red chillies, ginger and candlenuts into a paste.

3. 3

   Part-cook the beef

   Heat the water in a pan, add the beef and cook until it is half done. Lift out the beef and keep the cooking liquid as stock.

4. 4

   Fry the paste

   Heat oil in a pan and fry the paste for 6 minutes. Add the lemongrass, nutmeg, pepper, cloves and salt, then mix well.

5. 5

   Coat the beef

   Add the beef to the pan and mix it with the spice paste.

6. 6

   Simmer until tender

   Add the beef and spices to the reserved stock along with the salt and kecap manis. Cook until the beef is tender, then serve.

What is semur daging sapi?

Semur daging sapi is an Indonesian beef stew, often recognised by its use of kecap manis, a thick, sweet soy sauce. The name semur is associated with a slow-simmered style of cooking, and versions vary from kitchen to kitchen.

Here, a freshly ground paste of shallots, garlic, chilli, tomato, ginger and candlenuts gives the sauce depth. Part-cooking the beef first also provides a stock for the final simmer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The beef provides most of the protein, while kecap manis and the vegetables contribute carbohydrates; the oil is the main added source of fat. Serve a moderate portion with rice and add vegetables to make a balanced plate.

The ingredients that shape the stew

Kecap manis: this sweet, dark soy sauce seasons the beef and gives the cooking liquid its characteristic savoury-sweet flavour. Add the stated quantity with the reserved stock.

Spice paste: shallots, garlic, tomato, chillies, ginger and candlenuts are pounded or ground together. A fairly even paste helps the mixture fry consistently.

Whole spices: lemongrass, cloves, pepper and nutmeg bring aromatic notes to the stew. Mix them into the fried paste before returning the beef to the cooking process.

Why the beef is cooked in stages

The recipe first cooks the beef in water until it is half done, then sets it aside while the paste is fried. This lets the aromatics cook in the pan without requiring the beef to remain there throughout.

Keep the cooking liquid when removing the meat. It becomes the stock for the last stage, carrying flavour into the sauce as the beef simmers until tender.

Frying the spice paste

Fry the ground paste in oil for the specified 6 minutes, stirring so it cooks evenly. Once the paste has had that time, add the lemongrass and dry spices and mix them through.

The paste should stay in the pan long enough to cook, but avoid letting it catch on the bottom. If it begins to stick, stir and adjust the heat.

How to tell when it is ready

The recipe gives tenderness, rather than a precise final simmer time, as the doneness cue. Check a piece of beef: it should be tender before you serve the stew.

The cooking liquid will reduce as it simmers, concentrating the kecap manis and spice flavours. Keep the heat controlled and check the pan periodically so the sauce does not dry out.

Serving the stew

Serve the beef with rice to soak up the sweet-spiced sauce. Plain rice is a simple match that lets the stew remain the centre of the meal.

A fresh vegetable side can add contrast to the rich, soft-cooked beef. Keep accompaniments straightforward so they work with the aromatic sauce.

Recipe notes & tips

• Cut the beef into similarly sized pieces so they cook at a similar rate.
• Grind the paste evenly to help it fry without uneven lumps.
• Reserve all the beef cooking liquid for the final simmer.
• Stir the paste while frying for the full 6 minutes.
• Check the beef for tenderness before serving, as the recipe does not specify a final simmer time.

Variations

• Adjust the heat: use fewer red chillies for a milder stew.
• Add vegetables: include firm vegetables during the final simmer so they cook in the sauce.
• Serve with rice: spoon the stew and its sauce over plain rice.
• Make it ahead: chill the cooked stew and reheat it gently before serving.

Common mistakes to avoid

• Discarding the stock: keep the beef cooking liquid for the final simmer.
• Skipping the frying time: fry the paste for the full 6 minutes before adding the spices.
• Leaving the paste unstirred: stir it as it cooks to reduce the chance of sticking.
• Stopping too early: simmer until the beef is tender, rather than relying only on the clock.
• Adding the beef before the paste is fried: cook the paste first, then coat the meat as directed.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a pan until piping hot, adding a splash of water if the sauce has thickened too much.

Frequently asked questions