Indonesian Stewed Beef

This Bali beef (rundvlees van Bali) is prepared with fresh lemongrass and ginger, combined with lime leaves and spices such as turmeric and cumin seeds, creating a stew rich in flavour and depth. We serve it with a vegetable nasi made from whole grain rice and plenty of al dente vegetables, seasoned with a mild boemboe. Selamat makan!

Beef chuck (Beter Leven 2 stars), green beans, white cabbage, carrot, cauliflower, white onion, tomatoes, garlic, spring onion, fresh lemongrass (sereh), ginger, galangal root, lime leaves, chilli powder, ginger, cumin seeds, coriander seeds, turmeric, trassi (shrimp paste), basmati rice, brown rice, gluten-free ketjap manis, veal stock (contains celery), sambal badjak, sunflower oil.

Allergens: schaaldieren, selderij, soja, sulfiet.

Microwave

Heat the stew with the nasi loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).

Oven — 200°C, 15-30 minMarleen's choice

Heat the stew with the nasi covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Plastic containers and lids cannot go in the oven; transfer to an oven dish.

Energy103,82 kcal

Protein7,39 g

Fat2,14 g

of which saturated0,6 g

Carbohydrates12,65 g

Dietary fibre1,86 g

Salt0,49 g

Average weight: 540 g