Indonesian-Inspired Beef & Coconut Stew

Name: Indonesian-Inspired Beef & Coconut Stew over rice with pickled vegetables & coriander
Total time: 15 min
Yield: 2
Cuisine: Indonesian
Ingredients: 2 piece Stewed beef shoulder; 90 milliliters Coconut milk; 1 piece Fresh lemongrass; 1 piece Garlic; 1 piece Onion; 1 sachet(s) Javanese wok paste; 150 g White long grain rice; ⅔ piece Cucumber; 1 piece Carrot; 10 g Fresh coriander; 1.5 teaspoon Ground turmeric; 8 tablespoon White wine vinegar; 300 milliliters Water; 1 tablespoon Sugar; 1 tablespoon Sunflower oil; ½ piece Low sodium beef stock cube; to taste Sambal; to taste Salt and pepper

over rice with pickled vegetables & coriander

View our plans

Javanese wok paste is a flavourful blend of spices commonly used in Indonesian cooking. With ingredients like garlic, tomato and lemongrass, it adds a delicious, aromatic base to stir-fries, curries and stews.

Tags:

Calorie Smart

Allergens:

Tarwe

•Sesamzaad

•Soja

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total15 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 piece

Stewed beef shoulder

45 milliliters

Coconut milk

½ piece

Fresh lemongrass

1 piece

Garlic

½ piece

Onion

½ sachet(s)

Javanese wok paste

(Contains: Tarwe, Sesamzaad, Soja)

75 g

White long grain rice

⅓ piece

Cucumber

½ piece

Carrot

5 g

Fresh coriander

(May be present: Selderij)

¾ teaspoon

Ground turmeric

Not included in your delivery

4 tablespoon

White wine vinegar

150 milliliters

Water

½ tablespoon

Sugar

½ tablespoon

Sunflower oil

¼ piece

Low sodium beef stock cube

to taste

Sambal

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2835 kJ

Calories678 kcal

Fat23.3 g

Saturated Fat10.3 g

Carbohydrate86.9 g

Sugar16.8 g

Dietary Fiber7.8 g

Protein29.3 g

Salt1.4 g

Potassium212.8 mg

Calcium34 mg

Iron0.3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan

•Tall-Sided Pan

•Small sauce pan

Cooking Steps

Boil plenty of water in a pot or saucepan. Cook the rice for 12 - 15 minutes, then drain and set aside.
Crush or mince the garlic.
Finely chop the onion.
Heat a drizzle of sunflower oil in a frying pan over medium heat, then fry the onion, garlic and Javanese wok paste for 2 minutes.

Add the beef shoulder and coconut milk to the pan. Stir well, using a spoon to break the meat into smaller pieces if necessary.
Bruise the lemongrass and add it to the pan. Crumble in the stock cube and stir in half of the sugar (see pantry for amounts).
Season to taste with salt and pepper. Add sambal as preferred, then cook for 8 - 10 minutes.

Slice the cucumber and carrot into crescents.
In a small saucepan over medium heat, combine the white wine vinegar with the turmeric and the water (see pantry for amount).
Add the rest of the sugar and allow to dissolve, then add the carrot and cucumber.
Cook gently for 5 - 7 minutes, then drain and set aside.