Slow Cooker Malaysian Beef Rendang with Coconut Milk

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A tender, slow-cooked beef rendang simmered in coconut milk with rich Malaysian spices for a deeply aromatic and flavorful stew. This asian-inspired beef ready in about 500 minutes pairs beef chuck, cut into 1.5-inch cubes, (400 ml) coconut milk, lemongrass stalks, bruised for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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.

Prep: 20 min Cook: 480 min Serves 6 Asian cuisine 550 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: In a large skillet, heat 2 tbsp coconut oil over medium-high heat. Add 5 minced garlic cloves and 3 minced shallots, sauté for 2 minutes until fragrant.
  2. Step 2: Stir in 4 tbsp red chili paste, 1 tsp turmeric powder, and 2 tsp coriander powder, cooking for 1 minute to release aromas.
  3. Step 3: Transfer spice mixture to a slow cooker. Add 2 lbs beef chuck cubes, 13.5 oz coconut milk, 2 bruised lemongrass stalks, 1 inch sliced galangal, 2 tbsp palm sugar, 1 tbsp tamarind paste, and 1 tsp salt. Stir to combine.
  4. Step 4: Cover and cook on low for 7-8 hours until beef is tender and sauce thickens to a rich consistency.
  5. Step 5: Remove lemongrass and galangal pieces. Serve rendang with steamed rice and garnish with 1/4 cup toasted coconut flakes for added texture.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Slow Cooker Malaysian Beef Rendang with Coconut Milk take to make?

Total time is about 500 minutes (20 min prep + 480 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow Cooker Malaysian Beef Rendang with Coconut Milk?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (400 ml) coconut milk from drying out.

Can I substitute ingredients in Slow Cooker Malaysian Beef Rendang with Coconut Milk?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow Cooker Malaysian Beef Rendang with Coconut Milk for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow Cooker Malaysian Beef Rendang with Coconut Milk?

Asian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes