How to Make Smoor Djawa: Indonesian Beef Stew with Potatoes

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner, while pork is often less expensive.

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk reduces calories, while evaporated milk is more budget-friendly.

palm sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar is often cheaper.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos can be more affordable.

Cut onions into half circles and then into approximately 1 cm thick slices.

Cut chili pepper into rings, optionally de-seeding it.

Grate garlic using a microplane.

Cut stew meat into approximately 2 cm cubes.

Heat 2 tablespoons of grapeseed oil in a pot until shimmering.

Brown the meat in batches, ensuring all sides are browned, then remove from pot.

Add the first batch of browned meat back into the pot along with all the onions; cook for 3 minutes while stirring.

Grate fresh nutmeg into the pot.

Add chilies, garlic, galangal, ketjap manis, vinegar, and water; stir to combine.

Cover the pot and simmer for 2 hours.

De-seed and dice the tomato, adding it to the pot after 2 hours of simmering.

Increase heat and cook for an additional 5 minutes, stirring.

Peel and slice the potato into thin slices, then cut each slice into quarters.

Heat 2 tablespoons of grapeseed oil in a nonstick skillet and fry the potatoes for 5 minutes on each side until golden brown.

Stir the cooked potatoes into the stew and heat through for 1 minute before serving.

Cooking Techniques

Equipment Needed

Spice Level: