Lauk Gadang 2 - beef stew

Ingredients

• 400 gbeef
• 2lemongrass stalks
• 2turmeric leaves
• 2asam kandis
• 7.5 ml (1½ tsp)salt
• 5 ml (1 tsp)palm sugar
• 600 mlwater
• 75 ml (5 tbsp)oil
• 9small red shallots
• 3 clovesgarlic
• 4red lomboks
• 2red bird’s eye chillies
• 2candlenuts
• 2 cmturmeric
• 1 cmginger
• 1 cmgalangal

Instructions

1. 1

   Cut the beef

   Cut the beef into small pieces about 1 cm across.

2. 2

   Make the paste

   Pound or grind the shallots, garlic, chillies, candlenuts, turmeric, ginger and galangal into a fine paste.

3. 3

   Fry the aromatics

   Heat the oil in a wok. Add the paste, lemongrass, turmeric leaves and asam kandis, then fry for 3 minutes.

4. 4

   Brown the beef

   Add the beef and fry until golden brown.

5. 5

   Simmer the stew

   Add the water, salt and palm sugar. Simmer gently until the beef is cooked.

What is Lauk Gadang?

Lauk Gadang is an Indonesian beef stew built around a finely ground spice paste and fragrant leaves and aromatics. Its flavour comes from the combination of chillies, turmeric, ginger, galangal and the souring ingredient asam kandis.

This version first fries the paste with lemongrass and turmeric leaves, then simmers the beef in water until cooked. That simple sequence gives the spices time to flavour the meat and broth.

Nutrition and macros by portion

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

The rice usually served alongside this stew supplies most of the plate’s carbohydrates, while the beef provides protein and the oil contributes fat. Serve it with a generous portion of vegetables and adjust the rice to suit your meal.

The spice paste

Paste ingredients: shallots, garlic, chillies, candlenuts, turmeric, ginger and galangal are ground together. Aim for a fine, even texture so the paste fries consistently and coats the beef.

Build flavour in the wok

Frying: cook the paste with the lemongrass, turmeric leaves and asam kandis for the stated 3 minutes before adding the beef. Stir as it cooks so the paste does not catch on the base of the wok.

Beef: add it after the aromatics have fried and brown the pieces before pouring in the water. This gives the meat a more savoury exterior.

Simmer until tender

Heat: keep the stew at a gentle simmer rather than a hard boil once the water is added. A steady, low bubble helps cook the beef without rapidly reducing the liquid.

Doneness: check a piece of beef with a knife or fork; it should be cooked through. The recipe gives no fixed simmering time, so use the meat’s doneness as your guide.

Working with the aromatics

Lemongrass: bruise the stalks before cooking to help release their aroma, and leave them large enough to remove from the stew if preferred.

Turmeric leaves: add them whole during the frying stage, as directed. Asam kandis contributes a sour note; keep the amount to the two pieces specified.

How to serve it

Serve the stew hot with rice, which works well with both the beef and the seasoned cooking liquid. A simple side of vegetables can add freshness and contrast to the rich, spicy flavours.

Recipe notes & tips

• Cut the beef into similarly sized 1 cm pieces so they cook at a similar rate.
• Grind the paste finely to help it cook evenly in the wok.
• Stir the paste while frying to prevent it sticking or scorching.
• Brown the beef before adding the water for deeper savoury flavour.
• Keep the stew at a gentle simmer and check the beef as it cooks.
• Taste the broth near the end and adjust the seasoning only if needed.

Variations

• Adjust the heat: use fewer chillies for a milder stew.
• Serve with rice: spoon the beef and broth over freshly cooked rice.
• Add vegetables: serve with cooked greens or another vegetable on the side.
• Make it tangier: add a little more asam kandis only if you enjoy a sharper broth.
• Use beef cuts for stewing: choose a suitable stewing cut and simmer until tender.

Common mistakes to avoid

• Coarse paste: grind the bumbu more finely so it fries evenly.
• Scorched spices: stir the paste regularly during its 3-minute fry.
• Uneven beef pieces: cut them to about 1 cm so they cook more consistently.
• Boiling too hard: lower the heat after adding water and let the stew simmer gently.
• Guessing doneness by time: check the beef itself, since the recipe gives no exact simmering duration.

How to store

Cool leftovers promptly and store them covered in the fridge for up to 3 days. Reheat gently in a saucepan until steaming hot throughout, adding a splash of water if the broth has reduced.

Frequently asked questions