Ingredients with Measurements:
- 2 lbs beef stew meat, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons melindjo powder
- 2 cups beef broth
- 1 can diced tomatoes (14.5 oz)
- 2 carrots, peeled and chopped
- 2 potatoes, peeled and chopped
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. In a Dutch oven or large pot, heat the vegetable oil over medium-high heat.
2. Add the beef stew meat and cook until browned on all sides, about 5-7 minutes.
3. Remove the beef from the pot and set aside.
4. Add the onion, garlic, and ginger to the pot and cook until the onion is translucent, about 5 minutes.
5. Add the melindjo powder and stir to combine.
6. Add the beef broth and diced tomatoes to the pot and stir to combine.
7. Add the beef back to the pot and bring the mixture to a boil.
8. Reduce the heat to low, cover the pot, and simmer for 1 hour.
9. Add the chopped carrots and potatoes to the pot and stir to combine.
10. Cover the pot and simmer for an additional 30 minutes, or until the vegetables are tender.
11. Season with salt and pepper to taste.
12. Serve hot, garnished with chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 30 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 345
Fat: 14g
Carbohydrates: 23g
Protein: 30g
Substitutions for ingredients:
- Melindjo powder can be substituted with peanut butter or almond butter.
- Beef broth can be substituted with chicken or vegetable broth.
- Carrots and potatoes can be substituted with other vegetables such as sweet potatoes, butternut squash, or green beans.
Variations:
- Add a can of chickpeas or black beans for extra protein and fiber.
- Use lamb or chicken instead of beef.
- Add a tablespoon of curry powder for a spicier version.
Tips and tricks:
- Brown the beef in batches to avoid overcrowding the pot.
- Use a wooden spoon to scrape up any browned bits from the bottom of the pot while cooking the onions, garlic, and ginger.
- If the stew is too thick, add more beef broth or water to thin it out.
Storage instructions:
Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over medium heat until heated through.
Presentation ideas:
Serve the stew in bowls with a side of crusty bread for dipping.
Garnishes:
Garnish with chopped fresh parsley or cilantro.
Pairings:
Serve with a glass of red wine such as Cabernet Sauvignon or Merlot.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
If the stew is too thin, simmer it uncovered for a few minutes to thicken it up.
Food safety advice:
Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Melindjo powder is made from ground gnetum africanum leaves, which are native to West and Central Africa.
Flavor profiles:
This stew has a savory and slightly nutty flavor from the melindjo powder.
Serving suggestions:
Serve the stew as a main course for dinner or lunch.
Related Categories
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Region: Indonesian
Taste: Savory, Tangy, Rich, Herbaceous, Aromatic