Chilean-style Beef Stew with Spices and Red Wine

Ingredients

In this Chilean adaptation of Semur daging, we incorporate Chilean flavors and ingredients to create a unique fusion dish. While the original Indonesian recipe uses sweet soy sauce, we substitute it with red wine to add depth and complexity to the stew. Additionally, we adjust the spice levels to suit the Chilean palate, making it slightly milder compared to the original dish. We alse have the original recipe for Semur daging, so you can check it out.

• 2 pounds (900g) beef stew meat, cut into chunks 2 pounds (900g) beef stew meat, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 1 teaspoon ground paprika 1 teaspoon ground paprika
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 2 cups (470ml) red wine 2 cups (470ml) red wine
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 2 bay leaves 2 bay leaves
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 12g, 8g
• Protein: 50g
• 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 translucent.
2. 2.
   Add the beef stew meat to the pot and brown it on all sides. Remove the meat from the pot and set it aside.
3. 3.
   In the same pot, add the ground cumin, paprika, cinnamon, cloves, and nutmeg. Stir well to coat the onions and garlic with the spices.
4. 4.
   Pour in the red wine and scrape the bottom of the pot to release any browned bits. Allow the wine to simmer for a few minutes to reduce slightly.
5. 5.
   Return the beef to the pot and add the beef broth, tomato paste, brown sugar, bay leaves, salt, and pepper. Stir well to combine.
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.
   Taste and adjust the seasoning if needed. Remove the bay leaves before serving.

Treat your ingredients with care...

• Red wine — Choose a dry red wine with medium body, such as Cabernet Sauvignon or Merlot, to enhance the flavors of the stew.
• Ground cumin — Toasting the cumin seeds before grinding them will intensify their aroma and flavor.
• Tomato paste — Look for a high-quality tomato paste with a rich and concentrated flavor.

Tips & Tricks

• For an extra kick of heat, add a chopped chili pepper or a pinch of cayenne pepper.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the stew during the last 15 minutes of cooking.
• This stew tastes even better the next day, so consider making it in advance and reheating it for a quick and delicious meal.

Serving advice

Serve the Chilean-style Beef Stew with a side of fluffy white rice or crusty bread to soak up the flavorful sauce. Garnish with fresh parsley or cilantro for a pop of color and freshness.

Presentation advice

Present the stew in individual bowls, allowing the rich brown sauce to shine. Sprinkle some freshly chopped herbs on top for an elegant touch. Serve with a glass of red wine to complement the flavors of the dish.