Beef Rendang

Beef Rendang… This cozy beef stew simmers low and slow in a cooker, blending tender chunks of meat with creamy coconut, zesty spices, and colorful veggies like carrots, broccoli, and peppers. Inspired by Malaysian flavors from a handy mix, it’s hearty, easy for busy days, and bursts with warm, savory goodness everyone loves.

Makes: 3 bowls
Get ready: 15 minutes
Cook time: 6 hours
All done: 6 hours 15 minutes

What you need

• 500-750g beef (like chuck, cut off fat)

• 1 pack Passage to India beef rendang mix

• 1 can coconut milk or cream

• A splash Worcestershire sauce

• Some all-purpose spice

• Minced garlic

• A splash steak sauce

• 1 chopped onion

• 1 chopped carrot

• Frozen corn and peas

• Broccoli, cauliflower, and bell pepper (add what you like)

Beef Rendang: Easy steps

1. Cut beef into big chunks. Put in slow cooker.

2. Mix rendang pack with coconut milk or cream.

3. Add Worcestershire, garlic, steak sauce, and spices.

4. Stir everything in the cooker.

5. Toss in chopped veggies. Stir again.

6. If it looks dry, add a tiny bit of beef broth. Don’t make it soupy!

7. Cook on low for 6 to 6.5 hours.

8. Eat over rice or just like that. Super tasty and simple!