Dairy-Free Rendang (Beef Stew)

Ingredients

• 2 lbs Beef chuck
• 2 cans Coconut milk
• 2 stalks Lemongrass
• 2 inches Galangal
• 2 inches Ginger
• 1 inch Turmeric
• 6 cloves Garlic cloves
• 8 pieces Shallots
• 5-10 pieces Red chilies
• 5 pieces Kaffir lime leaves
• 2 tsp Coriander powder
• 1 tsp Cumin powder
• 1 tsp Salt
• 1 tsp Sugar

Instructions

1. 1Cut the 2 lbs Beef chuck into 1-inch cubes.
2. 2Prepare the spice paste: Peel and roughly chop the 2 inches Galangal, 2 inches Ginger, and 1 inch Turmeric. Peel and roughly chop the 6 cloves Garlic cloves and 8 pieces Shallots. Trim the 2 stalks Lemongrass and cut into 2-inch pieces. Remove the stems from the 5-10 pieces Red chilies. Place the lemongrass, galangal, ginger, turmeric, garlic, shallots, and red chilies into a blender or food processor and blend until a smooth paste forms.
3. 3Heat a large heavy-bottomed pot over medium-high heat (350°F / 175°C). Add the spice paste and cook, stirring constantly, for 5-7 minutes, or until fragrant and slightly darkened. This step is complete when the paste smells aromatic.
4. 4Add the 2 lbs Beef chuck to the pot with the spice paste. Cook, stirring occasionally, for 8-10 minutes, or until all sides of the beef are browned. The beef is ready for the next step when it has a uniform brown color on all surfaces.
5. 5Pour in the 2 cans Coconut milk. Add the 5 pieces Kaffir lime leaves, 2 tsp Coriander powder, 1 tsp Cumin powder, 1 tsp Salt, and 1 tsp Sugar. Stir everything together to combine.
6. 6Bring the mixture to a gentle simmer over medium-high heat (around 190°F / 88°C). Once simmering, reduce the heat to low (200-225°F / 95-107°C), cover the pot, and cook for 2 to 3 hours. Stir occasionally to prevent sticking. The stew is done when the beef is fork-tender and the sauce has thickened considerably, coating the back of a spoon.
7. 7Remove the pot from the heat and let it rest, uncovered, for 10 minutes before serving. This allows the flavors to meld. Serve hot with rice.

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