Description
This Gluten Free Beef Rendang is a rich, slow-cooked Indonesian spiced stew loaded with tender beef, creamy coconut milk, and bold, fragrant spices. It’s naturally gluten-free and made with fresh, locally sourced ingredients you can find right here in the U.S.
Ingredients
For the Spice Paste:
6 shallots, peeled and roughly chopped
4 cloves garlic, peeled
1-inch piece of fresh ginger, peeled and sliced
1-inch piece of fresh galangal, peeled and sliced (or additional ginger if unavailable)
2 stalks lemongrass, white parts only, sliced
5 dried red chilies, soaked in warm water for 15 minutes and drained
1 teaspoon ground turmeric
For the Stew:
2 pounds beef chuck, cut into 2-inch cubes
2 tablespoons coconut oil
1 cinnamon stick
2 star anise pods
3 whole cloves
4 cardamom pods, lightly crushed
1 can (13.5 ounces) full-fat coconut milk
1 cup water
5 kaffir lime leaves, torn (or zest of 1 lime if unavailable)
2 tablespoons tamarind paste (or juice of 1 lime as a substitute)
1 tablespoon coconut sugar or brown sugar
Salt to taste
For the Toasted Coconut (Kerisik):
1 cup unsweetened shredded coconut
Instructions
Prepare the Spice Paste:
In a food processor or blender, combine shallots, garlic, ginger, galangal, lemongrass, soaked chilies, and turmeric. Blend until a smooth paste forms. Add a little water if necessary to facilitate blending.
Toast the Coconut:
In a dry skillet over medium heat, add the shredded coconut. Stir continuously until it turns golden brown and fragrant. Remove from heat and set aside.
Sear the Beef:
In a large pot or Dutch oven, heat coconut oil over medium-high heat. Add the beef cubes in batches, searing until browned on all sides. Remove and set aside.
Cook the Spice Paste:
In the same pot, add the whole spices: cinnamon stick, star anise, cloves, and cardamom pods. Sauté for about 1 minute until fragrant.
Add the spice paste and cook over medium heat, stirring frequently, until the paste darkens and the oil begins to separate, about 5-7 minutes.
Combine Ingredients:
Return the seared beef to the pot. Stir to coat the beef with the spice mixture.
Add coconut milk, water, kaffir lime leaves, tamarind paste, and coconut sugar. Stir to combine.
Simmer the Stew:
Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for about 2 hours, stirring occasionally, until the beef is tender.
Reduce the Sauce:
Remove the lid and continue to simmer uncovered, stirring frequently, until the sauce thickens and coats the beef, about 30-45 minutes. Be careful to prevent burning as the sauce reduces.
Add Toasted Coconut:
Stir in the toasted coconut (kerisik) and cook for an additional 10 minutes to integrate the flavors.
Season and Serve:
Taste and adjust seasoning with salt as needed.
Serve hot with steamed jasmine or basmati rice.
Notes
For best results, use beef chuck or any stew-friendly cut that softens with slow cooking.
Galangal and kaffir lime leaves are traditional, but fresh ginger and lime zest work fine if those are hard to find.
Toasted coconut (kerisik) adds deep nutty flavor — don’t skip it!
Adjust chilies for heat level.
Even better the next day — perfect for meal prep or freezing.
- Prep Time: 20 minutes
- Cook Time: 2 hours 45 minutes
- Category: Dinner, Main Dish
- Method: Slow Simmer, Stovetop
- Cuisine: Indonesian, Southeast Asian
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 480
- Sugar: 4g
- Sodium: 500mg
- Fat: 35g
- Saturated Fat: 22g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg