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Rendang Gaging (Beef Stew)


"This is a Malaysian version of beef stew, which can be served with rice or bread. This recipe is also suitable for the slow cooker."
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1 h 32 m servings 367 cals
Original recipe yields 8 servings

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  1. Place shallots, lemongrass, garlic, ginger, galangal, and chile peppers in a food processor; process spices into a coarse paste.
  2. Heat vegetable oil in a large pot over medium heat. Add spice paste; cook and stir until sizzling and fragrant, 3 to 5 minutes. Stir in curry powder and cook until fragrant, about 1 minute. Add beef; stir to coat with spices, about 3 minutes. Pour in coconut milk. Cover and simmer stew until beef is tender, about 30 minutes.
  3. Stir vinegar, sugar, and salt into the pot. Continue to cook, covered, until sauce reduces and thickens, about 30 minutes more.

Nutrition Facts

Per Serving: 367 calories; 26.8 g fat; 12.4 g carbohydrates; 20.4 g protein; 63 mg cholesterol; 74 mg sodium. Full nutrition

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Read all reviews 2
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I can't give this recipe a true rating as I didn't have the galangal, i didn't have shallots so I used an onion, used dried lemongrass (bad idea), I made it in the instant pot, and used more coc...

The sauce ended up separating. It tasted good, but wish I would have had sauce to go with the meat.