Dairy-Free & Egg-Free Rendang (Beef Stew)

Ingredients

• 2 lbs Beef Chuck
• 2 cans Coconut Milk
• 8 small Shallots
• 6 cloves Garlic
• 2 inches Ginger
• 2 inches Galangal
• 2 inches Turmeric
• 3 stalks Lemongrass
• 4 small Chili Peppers
• 2 teaspoons Coriander
• 1 teaspoon Cumin
• 1 teaspoon Salt
• 1 teaspoon Sugar

Instructions

1. 1Cut the 2 lbs of Beef Chuck into 1-inch cubes. Place the 8 small Shallots, 6 cloves Garlic, 2 inches Ginger, 2 inches Galangal, 2 inches Turmeric, 4 small Chili Peppers, 2 teaspoons Coriander, and 1 teaspoon Cumin into a food processor or blender. Process until a fine paste forms.
2. 2In a large heavy-bottomed pot, combine the 2 lbs of Beef Chuck cubes, the spice paste, 3 stalks Lemongrass (bruised or cut into 2-inch pieces), 2 cans Coconut Milk, 1 teaspoon Salt, and 1 teaspoon Sugar.
3. 3Place the pot over medium-high heat and bring the mixture to a boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer for at least 2 hours, or until the beef is very tender and the sauce has thickened considerably. The ideal internal temperature for the beef will be above 195°F (90.5°C) for tenderness.
4. 4Stir the contents of the pot occasionally, about every 20-30 minutes, to prevent the beef and sauce from sticking to the bottom. Continue simmering until the sauce is thick and rich, and the beef is fork-tender.
5. 5Remove the 3 stalks Lemongrass pieces before serving. Serve the Dairy-Free & Egg-Free Rendang hot, ideally with steamed rice.

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