Javanese Beef Stew is typically a beef stew cooked with Indonesian sweet soy sauce, which contributes to its dark color and sweet taste, and the distinct nice flavor from bay leaves. It can be served with rice or traditionally, it is served with rice noodles or cellophane noodles
Fall is definitely in the air. I love the cooler weather, the colorful leaves that soon to be here, the pumpkins, and oh yes.. Halloween is coming too. I used to not care much about Halloween, but with the two kids, especially my daughter, she is looking forward to the costume 😉
The cooler weather also makes me think more of stew and soup 🙂 Though in Indonesia, we only have two seasons, hot or rain and I still remember drenching in sweat in a hot summer day eating soupy noodles ha..ha..! The sweat literally streamed down my face. But we didn’t really cook according to weather (because there are only two seasons to deal with!). My grandmother used to make this Javanese style beef stew or we call it Semur Daging. She made it quite often and she made a very good one too. Semur Daging or Javanese Beef Stew is typically a beef stew cooked with Indonesian sweet soy sauce, which contributes to its dark color and sweet taste, and the distinct nice flavor from bay leaves. It can be served with rice or traditionally, it is served with rice noodles or cellophane noodles.
This is a complete meal on its own and I especially missed my grandma when I had this the other day. She’s probably proud of me for making this dish too 🙂 I served this with Mom’s green sambal, some extra sweet soy sauce on the side, and fried shallots crisp
Now..I gotta go and think about the kids’ halloween costumes and the family photo that I want to take this weekend. The new look of the website…do you guys notice that ? I’m overly thrilled with the new design but still working on making it look all nice. Hope you guys find it easier to navigate through and please bear with me while it’s 80% done I would say, it’s still undergoing cosmetic surgery 🙂 What are you guys doing this weekend ?
- 1 lb of beef for stew
- 4 medium-size potatoes
- 1/4 cup of butter
- 4 shallots thinly sliced
- 4 cloves of garlic peeled and finely chopped
- 1/4 tsp nutmeg powder
- 4 bay leaves
- 4 Tbsp sweet soy sauce
- 4 cups of water
- 2 large carrots peeled and cut into big chunks
- 2 large tomatoes quartered
- Salt to taste
- Cellophane noodles - optional
- Fried shallot crisp
- Small bunch Chinese celery leaves finely chopped
- Sweet soy sauce for drizzling
- Preheat oven to 375 degrees. Peel and cut the potatoes into large cubes. Soak them in warm water for about 30 minutes. Drain off the water and pat them dry. Drizzle with cooking oil and season with a bit of salt and use your hands to toss and make sure potatoes are coated with oil and salt. Place on a aluminum foil-lined baking sheet. Place the potatoes on the baking sheet and roast for about 30 minutes or until lightly golden brown and cooked through
- In a meantime, melt some butter in a pot and add in shallots, garlic, nutmeg and bay leaves. Stir fry until fragrant. Add the beef and 4 Tbsp of sweet soy sauce to the pot and let them brown a little bit for about 10 minutes. Pour in the water and bring to a boil and lower the heat and slowly simmer for about 1 hour until the meat is tender. Add in the carrots and tomatoes after 30 minutes of cooking and add the fried potatoes in 10 minutes before the end of cooking. Gently stir everything to mix. Have a taste and season with salt if needed. It should be slightly sweet from the sweet soy sauce
When ready to serve:
- If using cellophane noodles, blanch the cellophane noodles in boiling water, it just take few seconds to soften. Portion into individual bowl and portion out the beef and potatoes over each bowl. Laddle the hot broth over the noodles. Garnish with fried shallot crisp and celery leaves. Drizzle with some kecap manis and you are good to go. Or just serve this with rice on the side.
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