Semur Andilan Betawi - beef stew from Jakarta

Ingredients

• 500 gbeef or buffalo shank
• 3shallots
• 3Indonesian bay leaves (daun salam)
• 2lemongrass stalks
• 4 cmcinnamon
• 5crushed cloves
• 1/2mace
• 5 tbspkecap manis
• 1/2 tspsalt
• 1/2 tsppepper
• 1tomato
• 1 tspnutmeg
• 1200 mlwater
• 2 tbspoil
• 4shallots
• 4garlic cloves
• 5candlenuts
• 1/2 tbspcoriander
• 2 cmginger
• 1/8 tspcumin
• 2 tbspfried shallots

Instructions

1. 1

   Prepare ingredients

   Cut the beef into cubes. Finely slice the 3 shallots and cut the tomato into pieces. Pound or grind the paste ingredients—the 4 shallots, garlic, candlenuts, coriander, ginger and cumin—until smooth.

2. 2

   Fry the aromatics

   Heat the oil in a pan. Fry the paste with the sliced shallots, Indonesian bay leaves, lemongrass, cinnamon, cloves and mace for 4 minutes.

3. 3

   Brown the beef

   Add the beef and fry until its colour changes. Stir in the kecap manis, salt, pepper and nutmeg until the meat is well coated.

4. 4

   Simmer the stew

   Add the tomato and water bit by bit, then cook slowly until the beef is done and the sauce has thickened.

5. 5

   Add the garnish

   Sprinkle the fried shallots over the stew and serve.

What is Semur Andilan Betawi?

Semur is an Indonesian style of braised dish, often made with meat and kecap manis. This Betawi version comes from Jakarta, where a mix of sweet soy sauce and aromatic spices gives the stew its distinctive savoury-sweet character.

The ground shallot, garlic and candlenut paste builds a flavourful base, while a slow simmer lets the beef soften and the sauce concentrate.

Nutrition and macros by portion

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

The beef supplies most of the protein, while kecap manis contributes carbohydrates and the oil and candlenuts contribute fat. Serve a moderate bowl with steamed rice and a generous vegetable side to round out the plate.

Build the flavour base

The paste: Grind the shallots, garlic, candlenuts, coriander, ginger and cumin together. A fine paste helps the aromatics fry evenly and blend into the sauce.

Whole aromatics: Indonesian bay leaves, lemongrass, cinnamon, cloves and mace add fragrance as they cook with the paste. Keep them in the pan during simmering so their flavour can infuse the broth.

Choosing the beef

Shank: This cut is named in the recipe and suits a stew because it can become tender during slow cooking. Cut it into evenly sized cubes so the pieces cook at a similar pace.

Buffalo: The recipe also allows buffalo meat. Whichever you use, judge doneness by whether the meat is tender, rather than relying on the stated total time alone.

Simmer for a thicker sauce

Add the water bit by bit as directed, then keep the stew at a gentle simmer. A lively boil can make the meat tougher and cause the liquid to reduce too quickly.

The sauce is ready when it has thickened and the beef is cooked through and tender. If the meat needs more time, continue simmering gently until it reaches that texture.

Balance the sweet soy

Kecap manis: This thick, sweet Indonesian soy sauce contributes both seasoning and colour. Stir it in with the salt, pepper and nutmeg so it coats the beef before the liquid goes in.

Tomato: Pieces of tomato cook into the stew and add a fresh, savoury note alongside the sweet soy. Add it before the water, as the recipe directs.

Serving the stew

Finish each serving with fried shallots just before bringing the stew to the table; their crisp texture contrasts with the soft beef and thick sauce.

Serve with steamed rice to catch the sauce. A simple vegetable side can add freshness and make the meal feel more balanced.

Recipe notes & tips

• Cut the beef into similar-sized cubes to help it cook evenly.
• Grind the paste ingredients thoroughly for a smooth, cohesive base.
• Fry the paste and whole spices for the full 4 minutes to release their aroma.
• Add the water gradually rather than tipping it all in at once.
• Keep the stew at a gentle simmer while the beef cooks.
• Scatter the fried shallots over the stew just before serving to preserve their crunch.

Variations

• Use buffalo: Follow the same method with buffalo shank instead of beef.
• Adjust the sweetness: Use a little less kecap manis for a less sweet sauce.
• Add vegetables: Simmer extra vegetables in the stew until tender.
• Serve with rice: Pair the stew with steamed rice to soak up the sauce.
• Make the paste finer: Grind it for longer if you prefer a smoother sauce.

Common mistakes to avoid

• Uneven beef cubes: Cut the pieces to a similar size so they cook at roughly the same rate.
• Rushing the simmer: Cook gently until the beef is tender instead of turning up the heat.
• Adding all the water at once: Pour it in bit by bit as directed.
• Skipping the paste frying: Fry it with the aromatics for 4 minutes before adding the beef.
• Garnishing too early: Add the fried shallots just before serving so they stay crisp.

How to store

Cool leftovers promptly and keep them in a covered container in the fridge for up to 3 days. Reheat gently in a pan until piping hot, adding a splash of water if the sauce has become too thick. Store fried shallots separately if you want to keep them crisp.

Frequently asked questions