Semur daging sapi - stew with beef and potatoes

Ingredients

• 1000 gbeef
• 300 gpotatoes
• 10 tbspkecap manis
• 4 cmgalangal
• 5Indonesian bay leaves (daun salam)
• 4lemongrass stalks
• 1 tspsalt
• 1 tsppepper
• 1 tspcumin seeds
• 500 mlwater
• 5 cmfresh ginger
• 13shallots
• 7 clovesgarlic
• 1/2 tspshrimp paste
• 7toasted candlenuts
• 5 tbspfried shallots

Instructions

1. 1

   Prepare the ingredients

   Slice the beef and cut the potatoes into cubes.

2. 2

   Make the spice paste

   Pound or grind the ginger, shallots, garlic, shrimp paste and toasted candlenuts into a paste.

3. 3

   Toast the spices

   Roast the pepper and cumin, then grind them finely.

4. 4

   Season the beef

   Mix the beef with the spice paste, salt and kecap manis. The method also mentions oil, but no amount is specified in the ingredient list.

5. 5

   Simmer the beef

   Heat a pan and add the beef and its marinade, galangal, lemongrass and 500 ml water. Bring the mixture to a slow simmer and cook until the beef is done.

6. 6

   Cook the potatoes

   Add the potatoes and simmer gently until they are cooked.

7. 7

   Finish and serve

   Stir in the ground pepper and cumin. Scatter fried shallots over the stew and serve.

What is semur daging sapi?

Semur is an Indonesian style of braised dish, often made with meat and seasoned with kecap manis. This version pairs beef with potatoes and a fragrant paste of ginger, shallots, garlic, shrimp paste and candlenuts.

The combination of sweet soy sauce, toasted spices and slow simmering gives the stew its distinctive savoury-sweet character. Potatoes cook in the same pot, taking on some of the seasoned liquid.

Nutrition and macros by portion

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

Beef supplies most of the protein, while the potatoes and kecap manis contribute carbohydrates. The beef and candlenuts are sources of fat, and the sweet soy sauce, salt and shrimp paste contribute to the dish's sodium. Serve a moderate portion with steamed rice only if you want extra carbohydrates, or add vegetables to balance the plate.

Build the seasoning

Spice paste: grind the ginger, shallots, garlic, shrimp paste and toasted candlenuts until they form a fairly even mixture. A mortar and pestle works, or use a grinder suited to small quantities.

Kecap manis: this Indonesian sweet soy sauce brings both sweetness and colour. It is not interchangeable with ordinary soy sauce without changing the flavour.

Prepare the aromatics

Galangal and lemongrass: add them to the pot with the beef and water, as directed. They scent the simmering liquid; the lemongrass can be left in large pieces so it is easy to remove before serving.

Daun salam: Indonesian bay leaves have a different character from familiar European bay leaves. If you cannot find them, the stew will still cook, though the aroma will differ.

Keep the simmer gentle

Heat: bring the beef mixture up gradually, then keep it at a gentle simmer rather than a vigorous boil. This follows the method and gives the meat time to cook in the seasoned liquid.

Doneness: the recipe gives no exact simmering duration for the beef, so check it as it cooks. Add the potatoes only once the beef is cooked, then simmer until the potato cubes are tender.

Toast and grind the spices

Pepper and cumin: toast them before grinding, as the method specifies. Watch closely while toasting and stop once they are fragrant; finely ground spices are easier to stir evenly through the stew.

Add these spices near the end of cooking, after the potatoes are done, then stir them through before garnishing.

Serve the stew

Fried shallots: scatter them over the finished stew just before serving so they retain their crisp texture.

Rice: steamed rice is a practical accompaniment for the rich sauce. A simple vegetable side can add freshness alongside the beef and potatoes.

Recipe notes & tips

• Cut the potatoes into similar-sized cubes so they cook at roughly the same rate.
• Grind the spice paste thoroughly for a more even seasoning.
• Keep the liquid at a gentle simmer rather than letting it boil hard.
• Check the beef before adding the potatoes, since the recipe calls for the meat to cook first.
• Stir in the ground pepper and cumin at the end, as directed.
• Add the fried shallots just before serving to keep their crunch.

Variations

• Add extra potatoes: use more potato for a heartier stew.
• Include vegetables: add vegetables alongside the potatoes, allowing for their cooking time.
• Adjust the sweetness: use less kecap manis for a less sweet result, noting that this changes the listed recipe.
• Make it milder: reduce the pepper to suit your preference.
• Serve with rice: offer steamed rice alongside to soak up the sauce.

Common mistakes to avoid

• Boiling too vigorously: keep the stew at a gentle simmer instead.
• Adding potatoes too early: wait until the beef is cooked, as the method directs.
• Uneven potato cubes: cut them to a similar size so they finish together.
• Burning the spices: toast the pepper and cumin carefully and grind them once fragrant.
• Grinding coarsely: process the paste ingredients until they form a consistent mixture.
• Adding fried shallots too soon: garnish at the end so they do not lose their crispness.

How to store

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

Frequently asked questions