Semur Daging Betawi - stew of beef from Jakarta

Ingredients

• 500 gbeef shank
• 300 gpotatoes, cut into pieces and fried
• 4shallots
• 1Indonesian bay leaf (daun salam)
• 2tomatoes
• ½ tspground nutmeg
• 3whole cloves
• 3 cmcinnamon stick
• 8 tbspkecap manis (Indonesian sweet soy sauce)
• 1 tspsalt
• 1500 mlwater
• 2 tbspbutter
• 7garlic cloves
• 2 cmfresh ginger
• 6roasted candlenuts
• 2 tspcoriander seeds
• ⅛ tspcumin seeds
• 2 tbspfried shallots

Instructions

1. 1

   Prepare ingredients

   Cut the beef into pieces. Pound or grind the garlic, ginger, roasted candlenuts, coriander and cumin into a paste. Thinly slice the shallots and finely chop the tomatoes.

2. 2

   Fry the paste

   Heat the butter in a pan. Fry the spice paste with the sliced shallots and Indonesian bay leaf for 5 minutes.

3. 3

   Brown the beef

   Add the beef and cook until its colour changes. Add the tomatoes and fry until soft.

4. 4

   Add the spices

   Stir in the nutmeg, cloves, cinnamon, kecap manis and salt until well combined.

5. 5

   Simmer the stew

   Add the fried potatoes and mix them through. Pour in the water and cook until the beef is tender.

6. 6

   Garnish and serve

   Scatter the fried shallots over the stew and serve.

What is semur daging Betawi?

Semur is an Indonesian braised dish, and the Betawi style is associated with Jakarta’s Betawi community. Beef is cooked with kecap manis and fragrant spices, giving the stew its characteristic sweet, savoury flavour.

This version pairs beef shank with potatoes and a freshly pounded spice paste. The paste, sweet soy sauce and warm whole spices make a full-flavoured stew from a fairly straightforward method.

Nutrition and macros by portion

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

The potatoes and kecap manis contribute most of the carbohydrate, while butter and candlenuts provide fat; the beef is the main source of protein. For a more balanced plate, serve a moderate portion with extra vegetables and rice only if you want an additional starch.

The ingredients that build flavour

Spice paste: garlic, ginger, roasted candlenuts, coriander and cumin are pounded or ground together. Candlenuts add body, while the other ingredients give the stew its aromatic base.

Sweet soy: kecap manis is thick and sweet as well as savoury, so it is not interchangeable with ordinary soy sauce. Keep it in the recipe for the familiar character of semur.

Frying the paste

Paste and shallots: fry them with the Indonesian bay leaf for the full 5 minutes, stirring so the mixture cooks evenly. This step gives the aromatics a chance to release their flavour into the butter.

Beef: add it once the paste has been fried and cook until its colour changes. The recipe does not call for browning it deeply, so avoid letting the paste scorch while the meat cooks.

Getting the texture right

Beef: cook the stew until the shank is tender; the time can vary with the size of the pieces and the cut. If the meat is still firm, continue cooking until it softens.

Potatoes: the recipe uses potatoes that have already been fried, then adds them before the water. Stir them in gently so they stay in pieces as the stew simmers.

Sweetness and warm spice

Whole spices: nutmeg, cloves and cinnamon bring warmth, while the Indonesian bay leaf adds a distinct herbal note. Keep the cloves and cinnamon in the simmering stew rather than crushing them into the paste.

Balance: kecap manis supplies much of the sweetness, and salt rounds out the flavour. Stir thoroughly after adding both so they are distributed through the liquid.

Serving the stew

Garnish: add the fried shallots just before serving so they retain some of their crisp texture. Their savoury crunch contrasts with the soft beef and potatoes.

On the table: serve the stew as it is or alongside steamed rice to catch the sweet-spiced sauce. A fresh, simply dressed vegetable side can add contrast.

Recipe notes & tips

• Cut the beef into pieces of a similar size so they cook at a similar pace.
• Grind the spice paste until fairly smooth for an even texture in the stew.
• Stir the paste regularly during its 5-minute fry to keep it from catching on the pan.
• Use Indonesian bay leaf if available; it has a different flavour from European bay leaf.
• Check the beef for tenderness before serving rather than relying on a fixed cooking time.
• Add the fried shallots at the end to preserve their crispness.

Variations

• Add chillies: include fresh chilli in the paste for a hotter stew.
• Use chicken: replace the beef with chicken pieces and cook until they are tender.
• Add vegetables: include carrots with the potatoes for extra colour and texture.
• Adjust the sweetness: use a little less kecap manis for a less sweet sauce.
• Serve with rice: spoon the stew over steamed rice to make it a more substantial meal.

Common mistakes to avoid

• Scorching the paste: stir it as it fries over moderate heat so the aromatics do not burn.
• Using ordinary soy sauce: choose kecap manis for the thick, sweet-savoury flavour this stew relies on.
• Stopping too soon: keep simmering if the beef is still firm; shank needs to become tender.
• Breaking up the potatoes: fold them into the stew gently to help them hold their shape.
• Adding the garnish early: scatter on the fried shallots just before serving so they stay crisp.

How to store

Cool leftovers and refrigerate them 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; add fresh fried shallots when serving.

Frequently asked questions