Slow Cooker Surinamese Beef Stew
Eight hours in the slow cooker turns chuck roast fall-apart tender in a thick, glossy kecap sauce with warm spices and a bright touch of tamarind.
Ingredients
- 1¾ pounds chuck roast cut into 1½-inch cubes
- 1 large onion cut into half-moons
- 4 cloves garlic minced or pressed
- 1 tomato finely diced
- 6 tablespoons Kecap Manis also labeled ketjap manis
- 1 tablespoon oyster sauce
- 1 tablespoon dark brown sugar
- 2 teaspoons ground ginger
- 1 teaspoon lemongrass powder
- 1 teaspoon paprika powder
- 1 teaspoon Chinese five-spice powder
- 1 tablespoon tamarind paste unsweetened
- 1 teaspoon kecap asin or regular soy sauce
- ½ teaspoon ground black pepper
- ½ teaspoon sambal oelek or badjak
- 1 cube beef stock crumbled
- ⅔ cup water
- 14 ounces green beans frozen
- fresh cilantro or parsley, for garnish, chopped
Ingredients you need per step are listed below the step in Italic
Instructions
- Add the beef, onion, garlic, and tomato to a 5- to 6-quart slow cooker.1¾ pounds chuck roast, 1 large onion, 4 cloves garlic, 1 tomato
- Add the kecap manis, oyster sauce, brown sugar, ground ginger, lemongrass powder, paprika, Chinese five-spice, tamarind paste, black pepper, sambal oelek, and kecap asin.6 tablespoons Kecap Manis, 1 tablespoon oyster sauce, 1 tablespoon dark brown sugar, 2 teaspoons ground ginger, 1 teaspoon lemongrass powder, 1 teaspoon paprika powder, 1 teaspoon Chinese five-spice powder, 1 tablespoon tamarind paste, 1 teaspoon kecap asin, ½ teaspoon ground black pepper, ½ teaspoon sambal
- Crumble the beef bouillon cube over the ingredients and pour in the water. Stir until the beef is evenly coated with the sauce.1 cube beef stock, ⅔ cup water
- For soft green beans, spread them over the beef while still frozen. For beans with more bite, leave them out for now and cook them separately just before serving, following the package directions.14 ounces green beans
- Cover and cook on LOW for 8 hours. Keep the lid closed while the stew cooks.
- Remove the lid and gently stir. Check that the beef can easily be pulled apart with a fork.
- If you cooked the beans separately, drain them well and stir them into the stew.
- Taste the sauce. Add more kecap manis for sweetness or more sambal oelek for heat, if needed.
- Spoon the stew into bowls, garnish with cilantro or parsley, and serve right away.fresh cilantro
NOTES
1. Which beef should I use? Chuck roast is the best easy-to-find option. Give it the full cooking time so the connective tissue becomes tender. The beef is done when you can easily pull it apart with a fork.
2. When should I add the green beans? Add frozen green beans at the beginning if you like them soft. For beans with some bite, cook them separately according to the package directions. Drain well and stir them into the stew just before serving.
3. How do I adjust the flavor? Kecap manis makes the sauce sweet and dark, while kecap asin adds saltiness. Taste after cooking. Add kecap manis 1 teaspoon at a time for more sweetness, or sambal oelek ¼ teaspoon at a time for more heat.
4. How do I thicken the sauce? Remove the beef and green beans from the slow cooker. Pour the sauce into a saucepan and simmer gently for 5 to 10 minutes. It is ready when it lightly coats the back of a spoon. Return the beef and beans to the sauce.
5. What should I serve with it? Serve the stew with steamed white rice, Surinamese bami noodles, or roti. Add sliced cucumber and crispy fried onions for a cool, crunchy contrast.
6. Can I make it ahead? Make the beef stew one day ahead without the green beans. Cool it quickly, cover, and refrigerate. Reheat gently the next day and stir occasionally. Cook the green beans separately and stir them in just before serving.
7. Variations
- More heat: Add extra sambal oelek after cooking, ¼ teaspoon at a time.
- Yardlong beans: Use them in place of the green beans when you can find them. For the best texture, cook them separately and add them near the end.
- Milder flavor: Reduce the sambal to ¼ teaspoon.
8. Storage
- Fridge: Let leftovers cool quickly and refrigerate them in an airtight container within 2 hours. Keep refrigerated for up to 2 days.
- Freezer: Freeze the stew for up to 3 months. The green beans will be softer after thawing, so for the best texture, freeze the beef and sauce without them. Thaw overnight in the refrigerator.
- Reheat: gently on the stovetop or in the microwave, stirring from time to time, until hot throughout. Reheat only the amount you plan to eat.
Nutrition
Calories: 371kcal | Carbohydrates: 31g | Protein: 28g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 586mg | Fiber: 3g | Sugar: 20g | Vitamin A: 817IU | Vitamin C: 14mg | Iron: 4mg
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