Indonesian beef stew, often called semur daging, is a slow-simmered dish of beef braised with kecap manis, aromatics, and warm spices. This version includes potatoes and makes a savory-sweet, glossy sauce that is especially good spooned over rice; semur recipes vary from household to household, so the vegetables and spice balance are easy to adjust.
Ingredients
- 2½ lb beef chuck, cut into 1½-inch (4 cm) cubes (1.13 kg). Choose pieces with some marbling; they become tender during the long braise.
- 2 tbsp neutral cooking oil (30 ml), such as canola or sunflower oil.
- 6 medium shallots, peeled and roughly chopped (about 90 g).
- 1 medium yellow onion, roughly chopped (about 150 g).
- 5 garlic cloves, peeled (about 15 g).
- 1 tbsp peeled, chopped fresh ginger (15 g).
- 3 candlenuts (about 15 g), if available. For a practical substitute, use 3 unsalted macadamia nuts (15 g); they give a similarly rich body, though the flavor is a little less traditional.
- 1 small red chile, stemmed and seeded for less heat (about 10 g), optional.
- ½ cup kecap manis, Indonesian sweet soy sauce (120 ml). If you cannot find it, use ⅓ cup (80 ml) regular soy sauce mixed with 3 tbsp (45 ml) packed brown sugar; the substitute is less syrupy and has a sharper soy flavor.
- 2 tbsp regular soy sauce (30 ml).
- 4 cups unsalted beef stock (950 ml), plus a little extra hot water if needed.
- 1 tsp ground coriander (2 g).
- ½ tsp freshly grated nutmeg (about 1 g).
- 1 cinnamon stick, about 3 inches (7.5 cm).
- 4 whole cloves (about 0.5 g).
- 2 Indonesian bay leaves (daun salam), if available. Substitute 1 ordinary bay leaf; it is more herbal and less citrusy, but still works.
- 1 lb waxy potatoes, such as Yukon Gold or red potatoes, cut into 1½-inch (4 cm) chunks (450 g).
- 1 tsp fine salt (6 g), divided, plus more to taste.
- ½ tsp ground black pepper (1 g).
- 1 tbsp lime juice (15 ml), optional, to finish.
- 2 tbsp chopped cilantro or thinly sliced scallions (about 6 g), optional, for serving.
Instructions
- Prepare the beef and aromatics. Pat the beef dry with paper towels; dry surfaces brown more readily than damp ones. Season it with ½ tsp of the salt and all the black pepper. In a food processor or blender, pulse the shallots, onion, garlic, ginger, candlenuts, and chile, if using, until they form a coarse paste. If the mixture will not move, add 1 tbsp of the measured oil or a spoonful of stock rather than extra water. Keep the paste slightly textured; it does not need to be perfectly smooth.
- Brown the beef. Heat the remaining oil in a heavy Dutch oven or other large, lidded pot over medium-high heat. Working in two batches so the pieces have room, brown the beef on two or three sides, about 4 to 5 minutes per batch. Transfer it to a plate. The beef need not be cooked through at this stage. If browned bits begin to look very dark, lower the heat; those bits add flavor, but scorched fond can make the sauce bitter.
- Cook the spice paste. Reduce the heat to medium. Add the blended paste to the pot and cook for 6 to 8 minutes, stirring often and scraping the bottom. It should smell fragrant and lose its raw onion and garlic edge. Stir in the ground coriander and nutmeg for about 30 seconds, then add the cinnamon stick, cloves, and bay leaves. If the paste sticks before it softens, add 1 or 2 tbsp of stock and keep stirring.
- Build the braising liquid. Return the beef and any juices on the plate to the pot. Stir in the kecap manis, regular soy sauce, and beef stock. Bring the liquid just to a gentle boil, scraping up browned bits, then lower the heat until it barely simmers. Cover the pot, leaving the lid slightly ajar if the simmer is hard to control. The beef should be mostly submerged; add a splash of hot water if necessary.
- Braise until nearly tender. Simmer gently for 75 minutes, stirring every 20 to 25 minutes and turning the beef so it cooks evenly. A quiet bubble or two is ideal; a vigorous boil can toughen the outside of the meat before the center has softened. Keep the lid on between checks. If the sauce reduces too quickly, add hot water a little at a time. After 75 minutes, the beef should be starting to yield when pressed with a spoon, but it may not be fully tender yet.
- Add potatoes and finish the stew. Stir in the potato chunks and the remaining ½ tsp salt. Cover and simmer for 30 minutes, or until the potatoes are tender and the beef is easy to pierce with a fork. Check the largest beef piece with a food thermometer: USDA FSIS gives whole cuts of beef a safe minimum internal temperature of 145°F (63°C) followed by a 3-minute rest; the beef in this stew will cook beyond that minimum as it braises until tender. If the potatoes soften before the beef, lift them out temporarily and return them for the last few minutes.
- Adjust and serve. Remove the cinnamon stick, cloves, and bay leaves. If the sauce seems thin, simmer uncovered for 5 to 10 minutes, stirring gently so the potatoes do not break apart. Taste and adjust with salt, a little more kecap manis for sweetness, or lime juice for brightness. Let the stew stand for 3 minutes before serving; scatter with cilantro or scallions if desired.
Tips
- Choose the right cut. Chuck is a dependable choice because its connective tissue softens during a slow braise. Stewing beef from the shoulder also works. Lean steak cuts may cook through quickly but can remain chewy and will not give the sauce the same rounded texture.
- Keep the heat gentle. A steady, low simmer is more useful than a rolling boil. Check the pot periodically and adjust the burner; if the liquid stops bubbling altogether, raise the heat slightly. A heavy pot helps hold an even temperature.
- Balance the sweet soy. Kecap manis varies by brand, so taste near the end before adding more. If the sauce is too sweet, add a small splash of regular soy sauce or lime juice. If it is too salty, loosen it with unsalted stock or hot water rather than adding sugar.
- Plan for the sauce. The stew thickens as it cools, and the potatoes can absorb liquid overnight. Keep extra unsalted stock or water handy for reheating. Avoid adding flour or cornstarch at the beginning; the sauce reduces naturally as it simmers.
Serving Suggestions
Serve semur daging hot with steamed jasmine rice or another plain rice, which catches the sweet-savory sauce. For a more Indonesian-style spread, offer cucumber slices, fresh tomato, or a simple raw vegetable salad alongside it. A spoonful of sambal lets each person add heat at the table without changing the flavor of the whole pot.
For a fuller meal, pair the stew with sautéed greens or lightly steamed green beans. Keep those sides simply seasoned, since the braising liquid is already rich with soy, spice, and beef. If you are serving a group, place the pot on the table with rice and let people choose their preferred balance of meat, potato, and sauce. A squeeze of lime or a sprinkle of scallions just before eating adds a fresh contrast.
Variations
Semur has many regional and household variations, and potatoes are common in some versions but not essential. Leave them out for a meatier stew, or add peeled carrot chunks with the potatoes if you want another vegetable. Cut carrots to a similar size so they become tender during the final 30-minute simmer without turning mushy.
For a warmer spice profile, add ½ tsp (1 g) ground cumin with the coriander, or use a small piece of fresh nutmeg grated directly into the pot. Keep the additions modest so they do not cover the distinctive sweet soy flavor. For a less sweet stew, start with ⅓ cup kecap manis (80 ml) and add more at the end to taste; use the same total liquid by replacing the missing amount with stock.
If candlenuts are unavailable and macadamias are unsuitable, omit them rather than using an unfamiliar nut. The sauce will be slightly thinner and less rounded, but it will still taste good. To make the dish hotter, leave the chile seeds in or serve sambal on the side. For a gentler version, omit the chile entirely; the cinnamon, cloves, and nutmeg provide warmth without making the stew spicy.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in shallow, covered containers. The stew keeps for 3 to 4 days in the refrigerator. It often tastes even more cohesive the next day as the spices settle into the sauce, though the potatoes may absorb some liquid. For longer storage, freeze it in meal-size airtight containers for up to 3 months for best quality. Thaw overnight in the refrigerator, not on the counter.
Reheat only the portion you plan to serve. Warm it gently in a covered saucepan over medium-low heat, stirring occasionally and adding a splash of water or stock if the sauce has thickened. You can also microwave it in a covered, microwave-safe dish, stirring partway through so it heats evenly. USDA food-safety guidance calls for leftovers to reach 165°F (74°C); check the center with a food thermometer. Avoid repeated cooling and reheating, which can dry out the beef and soften the potatoes too much.
Frequently Asked Questions
What does semur daging mean?
Semur daging is Indonesian beef stew: daging means meat, and semur refers to a style of braising commonly associated with sweet soy sauce and aromatic seasoning. There is no single fixed recipe. The meat, vegetables, and precise mix of spices can vary by cook and region.
Can I make this stew without kecap manis?
Yes. Mix ⅓ cup (80 ml) regular soy sauce with 3 tbsp (45 ml) packed brown sugar as listed in the ingredients. It is a useful substitute, although it will be less thick and may taste sharper and less rounded than Indonesian sweet soy sauce. Taste before adding extra salt because regular soy sauce can be quite salty.
Can I make Indonesian beef stew in a slow cooker?
For the best flavor, brown the beef and cook the spice paste in a skillet first, then transfer them to the slow cooker with the sauces, stock, and whole spices. Cook until the beef is fork-tender, usually about 7 to 8 hours on low or 4 to 5 hours on high, depending on the appliance and size of the beef pieces. Add the potatoes for roughly the last 2 to 3 hours on low so they do not fall apart. Check doneness with a thermometer and tenderness with a fork.
Why is my beef still tough after simmering?
It may need more time rather than a higher temperature. Chuck becomes tender as its connective tissue breaks down, and the timing varies with the cut, cube size, and simmer strength. Keep the pot covered and cook at a gentle simmer in 15-minute increments, checking that there is enough liquid. Avoid trying to hurry it with a hard boil.
Can I prepare semur daging ahead?
Yes. Cook it fully, cool it promptly, and refrigerate it within 2 hours. Reheat the next day until it reaches 165°F (74°C), adding a little stock or water if needed. If you want to do some work ahead without cooking the stew, make the aromatic paste and refrigerate it in a covered container for up to 1 day; keep raw beef separate and refrigerated until you are ready to brown it.
Related
- Indonesian Tempeh Sauce: Sweet Soy and Chili Recipe
- Indonesian Tempeh Kecap: Sweet-Savory Tempeh for Tonight
- Indonesian Food Recipes: A Practical Nasi Goreng Recipe
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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