Ingredients
Equipment
Method
Preparing the ingredients
- 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.
- Taste, and season to your liking.
