The hand’s on prep time for this slow cooker recipe was about 15-20 minutes. It was quite simple though with only one ingredient to actually chop–the onion. I prepped it in a dutch oven on the stovetop so I would have plenty of room without splashing. The piquant spice smells coming from the kitchen were enticing so I was enjoying the cooking experience even though it was 9am. It seemed like a satisfying meal to make on a snowy Sunday.

After the somewhat minimal prep, I turned on the slow cooker on low for 8 hours and waited…About 30 minutes before it was done I made some basmati rice on the stovetop and heated in the oven some naan bread that I bought at the grocery store. The stew came out with LOTS of sauce–too much! I put a large helping of basmati rice in our bowls and then used a slotted spoon to scoop out the beef and larger onion and coconut bits and then used a soup spoon to ladle out some of the liquid sauce over the top of it.For next time, after I cook the onion and beef in the saucepan, I will strain OUT the liquid in the pan so that the sauce in the slow cooker isn’t so thin. The coconut milk is more than enough to create the sauce as it all slow-cooked. The extra meat/onion liquid should have been eliminated. Now I know! The stew however was very different and the meat came out very tender and flaky and the coconut stayed slightly chewy/crispy which added a nice crunch to the meal.

I had to add a good amount of salt and pepper to it once plated because all the liquid in the slow-cooker took away from the stronger spice flavors. I also sprinkled the top with fresh cilantro–yes I finally had a fresh herb! All in all I’d say, making the change I mentioned and definitely including the bread on the side, I’d make it again as it is a welcome change from the basic beef stew with potatoes and carrots (even though I still love that kind!) Here is a photo of my plated stew: +Williams-Sonoma

Slow-Cooker Indonesian Beef Stew ©Everyday Cooking Adventures 2012

Slow Cooker Indonesian Beef Stew

Williams-Sonoma Food Made Fast Series, Slow Cooker, by Norman Kolpas, 2007
Serves 6-8

Ingredients:

• 1/4 cup canola oil
• 3 lb. boneless beef chuck, cut into 2-inch cubes
• 1 yellow onion, chopped
• 2 cups unsweetened shredded or flaked dried coconut
• 1 Tbs. firmly packed light brown sugar
• 1 Tbs. ground coriander
• 1 1/2 tsp. ground cumin
• 1 tsp. salt, plus more, to taste
• 1 tsp. freshly ground pepper, plus more, to taste
• 4 cups coconut milk
• Steamed white rice for serving

Directions:
1. In a large fry pan over medium-high heat, warm the oil. Add the beef and onion and cook, stirring frequently, until the meat is no longer red and the onion has softened, about 4 minutes.

2. Sprinkle with the coconut, brown sugar, coriander, cumin, the 1 tsp. salt and the 1 tsp. pepper. Continue sautéing until the meat and coconut are browned and the spices are fragrant, 5 to 7 minutes more. Transfer the mixture to a slow cooker.3. Add the coconut milk to the fry pan, increase the heat to high and deglaze the pan, stirring to scrape up the browned bits from the pan bottom. Bring the coconut milk to a boil, then pour it into the slow cooker.

4. Cover and cook on high for 4 hours or on low for 8 hours according to the manufacturer’s instructions. Adjust the seasonings with salt and pepper. Ladle the stew over steamed rice and serve immediately.