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In Indonesian & English (the English version is below the recipe written in Indonesian)
Bahan
500 gr Daging leher sapi tak bertulang-iris dadu
2 Wortel & 200 gr Kentang-iris2 besar, Minyak
500 gr Jamur Cremin/lainnya-iris, 1 Daun salam
1 sm Cuka Balsamic, 2 sm Olive oil, 1 sm Terigu
1 Tomat-cincang, 1 Bawang bombay-potong 8
2 Bawang putih-cacah,1 st Lada hitam bubuk
800 ml Kaldu sapi, ¼ st Pala bubuk, 1 st Gula
¼ st Daun thyme, 2 st Garam, Daun Peterseli
2 sm dry Red wine, 3 cm Jahe-geprek
Cara membuat
Keringkan daging lalu lumuri dengan lada & garam secukupnya. Panaskan 1 sm minyak di dalam sebuah Dutch oven/panci berdasar tebal dengan panas sedang-tinggi. Setelah panci & minyak panas, masak daging hingga kecokelatan di semua sisinya. Kerjakan secara bertahap (6-8 menit/tahap), jangan masak daging dengan berjejal di panci. Balik daging dengan penjepit, tapi biarkan dulu daging hingga kecokelatan sebelum dibalik. Tambahkan 1 sm minyak lagi untuk setiap tahap. Keluarkan semua dari panci & sisihkan.
Masukkan olive oil, bawang Bombay & jamur ke panci. Masak, aduk hingga lunak & kekuningan Beri bawang putih, masak sampai kekuningan. Tuang masuk cuka balsamic ke panci. Aduk2 & kikis bagian bawah panci dengan sendok kayu agar perlekatan2 cokelat di dasar panci terlepas untuk menambah rasa. Aduk masuk tomat & red wine, masak lagi 1 menit.
Masukan lagi daging & cairannya ke panci lalu taburi terigu. Aduk hingga terigu larut (1-2 menit). Beri kaldu, daun salam, thyme, jahe, pala, garam & gula. Aduk & kikis dasar panci dengan sendok kayu untuk melepaskan perlekatan2 di dasar panci. Didihkan lalu kecilkan api. Tutup panci & masak hingga daging empuk.
Masukkan kentang & masak hingga kentang lunak & cairan mengental (± 20 menit). Auk masuk wortel & masak hingga matang. Cicipi & sesuaikan bumbu jika perlu.
Angkat dari api lalu buang jahe & daun salamnya. Hias dengan daun peterseli jika suka.
Ingredients
500 gr boneless well-marbled Beef chuck-cubed
2 Carrots & 200 gr Potatoes-sliced, 2 tsp Salt
1 yellow Onion-cut into 8 wedges, 1 tbsp Flour
1 Tomato-chopped, 1 tsp ground Black pepper
¼ tsp ground Nutmeg, 1 tsp Sugar, 1 Bay leaf
500 gr Cremini mushrooms-sliced, frying Oil
3 cm Ginger-bruised, 1 tbsp Balsamic vinegar
800 ml Beef broth, 2 tbsp dry Red wine
2 Garlic cloves-minced, ¼ tsp dried Thyme
2 tbsp Olive oil, fresh Parsley
Instructions
Pat dry the beef & then season it with enough salt & pepper. In a big Dutch oven/heavy bottom pot, heat 1 tablespoon of oil over medium-high heat until it’s hot & shimmering. Brown the meat in batches (6-8 minute/batch), do not crowd the pot. Flip it over with a tong; let the meat develop a nice brown crust first before flipping it over. Add 1 tbsp more oil for each batch. Remove all from the pot & set it a side.
Put the olive oil, onion & mushrooms into the pot. Cook & stirring it until it’s tender & golden browned. Then add in minced garlic; cook until it begin to turn golden. Pour balsamic vinegar into the pan. Keep stirring it with a wooden spoon & scraping the brown bits from bottom of the pan to add flavor. Stir in chopped tomato and the wine; cook for a minute more.
Put the beef & its juices back into the pot. Sprinkle with the flour & then stirring it until the flour is dissolved (1-2 minutes). Add in the beef broth, bay leaf, thyme, ginger, nutmeg, salt & sugar. Stir & scrape with a wooden spoon to loosen any brown bits from the bottom of the pan. Bring it to a boil & then reduce the heat. Cover the pot with a lid and let it simmer until the beef is tender.
Stir in the potato; simmer until potatoes are just tender & the stew has thickened (~ 20 minutes). Add in sliced carrot; cook until it’s tender. Taste & adjust the seasoning if necessary.
Remove from the heat and discard ginger and bay leaves. Garnish with fresh parsley, if desired.
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