Learn how to make Smoor Djawa, a delicious Indonesian Beef Stew with potatoes! I’ve been making this recipe for years and it never fails to get rave reviews. It’s not just delicious, but it’s also super easy to make. Make this dish for your family and watch them devour it! It’s perfect when you want something hearty and satisfying on a cold winter night! Serve it with some white rice, and savor the rich flavors of this traditional dish!
I was introduced to this dish by my friend Ed when I was in college, and then had it again when I was in the Navy. I now make it several times every winter! Unlike traditional stews, the potatoes in Smoor Djawa are fried, and that adds a fantastic texture to this dish!
To me, Smoor Djawa is a quintessential part of an Indonesian Rijsttafel. Rijsttafel can be translated from Dutch literally as “rice table”. It is a mixed rice dish consisting of several dishes served on top of rice. Rijsttafel is often served during a special occasion, such as a wedding, a graduation party, or a holiday. It consists of rice, of course, but also many different dishes. The number of dishes includes depends on how elaborate the event is. It is essential that all the different dishes range from mild to spicy, sweet to salty, and include vegetables, meat, and fish.
Learn how to make Smoor Djawa, a delicious Indonesian Beef Stew with potatoes! I've been making this recipe for years and it never fails to get rave reviews. It’s not just delicious, but it’s also super easy to make. Make this dish for your family and watch them devour it! It’s perfect when you want something hearty and satisfying on a cold winter night! Serve it with some white rice, and savor the rich flavors of this traditional dish!
Peel the onions then cut them in half, through the root.
Cut the onions into 1cm (½ inch) slices, making half circles.
Cut the chili pepper into thin rings. You can deseed them if you'd like.
Peel and grate your garlic clove.
Cut a 1cm (½ inch) piece of galangal.
Cut your chuck into cubes, approximately 2cm x 2cm (¾ inch x ¾ inch)
Making the stew
Add the oil to your Dutch oven, and heat it up over medium-high heat.
When the oil is hot, add the beef, and brown the meat on all sides. I typically brown them for 6-8 minutes.
Make sure you don't overcrowd your pan, so you may want to do this in two batches.
Once all the meat is browned, add the onions, and cook them for 3 minutes, while stirring.
Note: If you browned the meat in two batches, return all the meat to the pan before adding the onions.
Grate some nutmeg over the pan (not too much, it's a strong flavor).
Then add the garlic, chili pepper, galangal, vinegar, Ketjap Manis, and water.
Cover your pot, and bring it to a boil.
Once it boils, lower the heat to a simmer, and let the pot simmer for 2 hours. Depending on how much liquid is in the pot after the two hours, I may remove the lid, and simmer it for another 15 minutes or so.
Prepare the vegetables
Deseed the tomato, and cut the flesh into 2½ x 2½cm cubes. (1 x 1 inch)
Peel the potato, and cut it into thin slices (1cm or ½ inch). Depending on the size of the potato, I may cut each slice into quarters.
Add the tomato to the stew. Stir, and cook them for approximately 5 minutes.
Move the pan to a really low flame after 5 minutes, to keep it all warm.
In a non-stick frying pan, heat up a little bit of oil, and fry the potato slices for 5 minutes on each side. They will be golden-brown and slightly crispy on the outside, and the inside should be fully cooked.
Add the potatoes to the stew, and stir them through.
