Semur Daging (Indonesian Sweet Soy Beef Stew)

About This Recipe

Semur reflects Indonesia's Dutch colonial history, its name derived from the Dutch word 'smoor,' meaning to braise, and the dish itself built on a deeply sweet, dark sauce of kecap manis, cloves and nutmeg. Beef chunks braise slowly in this sauce alongside potato, absorbing the sweet soy's caramel notes along with the warming spice of clove and a hint of nutmeg, resulting in a stew unlike the country's spicier, chile-forward dishes. Comforting and mild by Indonesian standards, semur daging is a household staple, best served with steamed rice and a scatter of fried shallots, the sweetness of the sauce balanced by the savory depth of the long-braised beef.

Ingredients

Serves 4

• 800 gbeef chuck(cut into chunks)
• 3 tbspvegetable oil
• 1onion(sliced)
• 4 clovesgarlic(minced)
• 1/2 tspground nutmeg
• 4whole cloves
• 1/2 cupkecap manis (sweet soy sauce)
• 2 tbspregular soy sauce
• 2 cupsbeef stock or water
• 2potatoes(cut into chunks)
• 1 tspsalt
• 1/4 cupfried shallots(for garnish)

Instructions

1. 1

   Brown the beef

   Heat oil in a heavy pot and brown the beef chunks on all sides, about 10 minutes; remove.

2. 2

   Cook the onion

   Cook onion in the same pot until softened, about 8 minutes, then add garlic, nutmeg and cloves, cooking 1 minute.

3. 3

   Braise

   Return the beef to the pot with kecap manis, soy sauce, stock and salt; bring to a simmer, cover, and cook on low 75-85 minutes until nearly tender.

   Braise gently rather than at a boil — the sweet soy sauce can catch and scorch on the bottom of the pot if the heat is too high.

4. 4

   Add potatoes

   Add the potato chunks and continue simmering, covered, 20-25 more minutes until both the beef and potatoes are fully tender.

5. 5

   Adjust

   Taste and adjust seasoning, simmering uncovered a few extra minutes if the sauce needs to thicken.

6. 6

   Serve

   Garnish with fried shallots and serve hot over rice.

Variations

• •

  Chicken can substitute for beef, cooking in significantly less time.

• •

  A version with hard-boiled eggs added to the braise (semur telur) is a popular variation.

• •

  Some households add a bit of tomato for extra depth and slight acidity.

Storage

Refrigerate up to 4 days in an airtight container; the flavor deepens the next day, and it also freezes well for up to 3 months.

Frequently Asked Questions