Keto Rendang (Coconut Beef Stew)

Ingredients

• 2 lbs Beef chuck (cubed)
• 2 cans Coconut milk (full-fat)
• 1 Onion
• 4 cloves Garlic
• 2 inches Ginger
• 2 inches Galangal
• 2 stalks Lemongrass
• 1 tsp Turmeric powder
• 1 tsp Coriander powder
• 0.5 tsp Cumin powder
• 1 tbsp Chili paste (sambal oelek)
• 1 tsp Salt
• 0.5 tsp Black pepper
• 0.5 tsp Xanthan gum

Instructions

1. 1Prepare your aromatics: Peel and roughly chop the 1 Onion, 4 cloves Garlic, 2 inches Ginger, 2 inches Galangal, and 2 stalks Lemongrass. Place these chopped ingredients into a blender or food processor.
2. 2Create the spice paste: Add the 1 tsp Turmeric powder, 1 tsp Coriander powder, 0.5 tsp Cumin powder, 1 tbsp Chili paste (sambal oelek), 1 tsp Salt, and 0.5 tsp Black pepper to the blender with the aromatics. Blend everything until it forms a smooth, fine paste. You may need to scrape down the sides of the blender a few times.
3. 3Brown the beef: Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat (around 375°F / 190°C). Add the 2 lbs Beef chuck (cubed) in batches, ensuring not to overcrowd the pot. Sear the beef on all sides until nicely browned, about 5-7 minutes per batch. Remove the browned beef from the pot and set aside.
4. 4Cook the spice paste: Reduce the heat to medium (around 350°F / 175°C). Add the prepared spice paste from step 2 to the same pot. Cook, stirring constantly, for about 5 minutes until fragrant. Be careful not to burn the paste.
5. 5Combine and simmer: Return the browned beef to the pot with the spice paste. Pour in the 2 cans Coconut milk (full-fat). Stir everything together to combine. Bring the mixture to a gentle simmer.
6. 6Slow cook the Rendang: Once simmering, reduce the heat to low (around 200°F / 95°C). Cover the pot tightly and let it simmer for 2 hours, or until the beef is very tender and the sauce has naturally thickened. Stir occasionally to prevent sticking.
7. 7Thicken the sauce if needed: After 2 hours, check the consistency of the sauce. If it is not as thick as you'd like, in a small bowl, whisk together the 0.5 tsp Xanthan gum with a tablespoon of water or some of the sauce from the pot until smooth. Pour this slurry into the simmering Rendang and stir well. Continue to simmer, uncovered, for another 5-10 minutes, stirring frequently, until the sauce reaches your desired thickness.

Substitutions

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