Javanese-style Beef Stew with Fragrant Spices

Ingredients

In this adaptation of the original Moldovan Rasol, we incorporate Javanese flavors and ingredients to create a unique fusion dish. The original Rasol is a traditional Moldovan beef stew that is typically seasoned with local spices and herbs. However, in this Javanese version, we use a blend of Javanese spices such as turmeric, coriander, and galangal to infuse the stew with the distinct flavors of Javanese cuisine. Additionally, we incorporate traditional Javanese ingredients like kecap manis (sweet soy sauce) and coconut milk to add depth and richness to the dish. We alse have the original recipe for Rasol, so you can check it out.

• 500g (1.1 lb) beef, cut into chunks 500g (1.1 lb) beef, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 teaspoons ground turmeric 2 teaspoons ground turmeric
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon galangal powder 1 teaspoon galangal powder
• 2 tablespoons kecap manis (sweet soy sauce) 2 tablespoons kecap manis (sweet soy sauce)
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 2 bay leaves 2 bay leaves
• 2 lemongrass stalks, bruised 2 lemongrass stalks, bruised
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 32g, 20g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and golden.
2. 2.
   Add the beef chunks to the pot and cook until browned on all sides.
3. 3.
   In a small bowl, combine the ground turmeric, coriander, cumin, and galangal powder. Sprinkle the spice mixture over the beef and stir well to coat.
4. 4.
   Pour in the kecap manis, coconut milk, and beef broth. Stir to combine.
5. 5.
   Add the bay leaves and bruised lemongrass stalks to the pot. Season with salt and pepper to taste.
6. 6.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the beef is tender and the flavors have melded together.
7. 7.
   Remove the bay leaves and lemongrass stalks from the stew before serving.
8. 8.
   Garnish with fresh cilantro and serve the Javanese-style Beef Stew hot with steamed rice or warm crusty bread.

Treat your ingredients with care...

• Galangal — If you can't find galangal powder, you can substitute it with an equal amount of ginger powder for a similar flavor profile.
• Kecap Manis — If you don't have kecap manis, you can make a substitute by combining equal parts soy sauce and brown sugar.

Tips & Tricks

• For an extra burst of flavor, marinate the beef chunks in the spice mixture for 1-2 hours before cooking.
• If you prefer a thicker stew, you can mix 1 tablespoon of cornstarch with a little water and add it to the stew during the last 10 minutes of cooking.
• Adjust the level of spiciness by adding chili flakes or fresh chili peppers to the stew.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to further develop.

Serving advice

Serve the Javanese-style Beef Stew hot with steamed rice or warm crusty bread. The stew pairs well with a side of pickled vegetables or a fresh cucumber salad.

Presentation advice

Garnish the stew with a sprinkle of fresh cilantro leaves to add a pop of color. Serve it in a deep bowl or on a plate, allowing the rich broth and tender beef to take center stage.