Minangkabau-Inspired Beef Rendang with Coconut and Aromatics

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

A rich and fragrant slow-cooked beef stew featuring traditional Minangkabau spices and creamy coconut milk, simmered to tender perfection. This Indonesian-inspired beef recipe, ready in about 200 minutes, pairs beef chuck, cubed, coconut milk, lemongrass stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs beef chuck, cubed
• 2 cups coconut milk
• 2, bruised lemongrass stalks
• 1 inch piece galangal, sliced
• 6 garlic cloves, minced
• 4 medium shallots, minced
• 3 red chili peppers, chopped
• 1 tsp turmeric powder
• 1 tbsp ginger, minced
• 1 tbsp coriander seeds, toasted and ground
• 1 cinnamon stick
• 4 kaffir lime leaves
• 1 1/2 tsp salt
• 1 tbsp palm sugar or brown sugar
• 3 tbsp vegetable oil

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Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large heavy pot over medium heat until shimmering. Add 6 minced garlic cloves, 4 minced shallots, 3 chopped red chili peppers, and 1 tbsp minced ginger, sautéing for 5 minutes until fragrant and softened.
2. Step 2: Stir in 1 tsp turmeric powder, 1 tbsp ground coriander seeds, and cook for 1 minute until aromatic.
3. Step 3: Add 2 lbs cubed beef chuck to the pot, browning the pieces on all sides for about 8 minutes.
4. Step 4: Pour in 2 cups coconut milk, add 2 bruised lemongrass stalks, 1 inch sliced galangal, 1 cinnamon stick, and 4 kaffir lime leaves. Stir in 1 1/2 tsp salt and 1 tbsp palm sugar.
5. Step 5: Bring the mixture to a gentle simmer, then reduce heat to low and cover partially. Cook for 2.5 to 3 hours, stirring occasionally, until the beef is fork-tender and the sauce has thickened and darkened.
6. Step 6: Remove lemongrass, galangal, and cinnamon stick before serving hot with steamed rice.