Gluten-Free Rendang (Beef Stew)
A rich and flavorful Indonesian beef stew made gluten-free by using tapioca starch to thicken the sauce. Slow-cooked for maximum flavor.
25m prep + 180m cook4 servingsSafety: 95/100
WHEAT-free
520 cal|35g protein|20g carbs|35g fat|5g fiber
Ingredients
- 2 lbs Beef Chuck
- 2 cans Coconut Milk
- 2 stalks Lemongrass
- 2 inch Galangal
- 2 inch Ginger
- 6 cloves Garlic
- 8 Shallots
- 3 Chili Peppers
- 1 tsp Turmeric
- 1 tsp Coriander
- 1/2 tsp Cumin
- 1 tbsp Tapioca Starch
- 1 tsp Salt
Instructions
- 1Cut beef into 2-inch cubes.
- 2Blend lemongrass, galangal, ginger, garlic, shallots, chili peppers, turmeric, coriander, and cumin into a paste.
- 3In a large pot or Dutch oven, sauté the spice paste until fragrant.
- 4Add beef and sear on all sides.
- 5Pour in coconut milk and bring to a simmer.
- 6Cover and simmer over low heat for 3 hours, or until beef is very tender.
- 7Mix tapioca starch with a little water to form a slurry. Stir into the stew to thicken.
- 8Simmer for another 15 minutes, until sauce has thickened.
- 9Serve with rice.
Substitutions
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Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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