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gulai bagar pariaman style

Gulai Bagar (Indonesian Spiced Beef Stew without Coconut Milk)

Gulai Bagar is a traditional beef dish from West Sumatra, Indonesia. Unlike most Indonesian gulai, this version is unique because it does not use coconut milk (santan), resulting in a lighter but richly spiced broth. The beef—traditionally sengkel (beef shank)—is slow-cooked with aromatic spices, potatoes, and herbs, creating a warming and fragrant stew.
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Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 5 minutes
Servings: 4 Servings
Course: Main Dish
Cuisine: Indonesian, Indonesian (Padang/Minangkabau), Sumatran
Calories: 380
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 300 g beef shank sengkel – beef shank; if unavailable, substitute with beef stew meat or chuck
  • 300 g potatoes peeled and cut into chunks
  • 75 g ground red chili paste cabe giling
  • 8 shallots bawang merah, thinly sliced (or substitute 4 small red onions)
  • 4 cloves garlic bawang putih, thinly sliced
  • 2 inches fresh ginger jahe, thinly sliced
  • 3 inches fresh galangal lengkuas, thinly sliced
  • 1 liter water
Herbs and Spices
  • 1 turmeric leaf daun kunyit – optional, can omit if not available
  • 8 kaffir lime leaves daun jeruk
  • 1 lemongrass stalk sereh, bruised
  • 1 tbsp coriander seeds ketumbar
  • 5 cloves cengkeh
  • 5 cardamom pods kapulaga
  • 1 star anise bunga lawang
  • 4 cm cinnamon stick kayu manis
  • 1/2 whole nutmeg buah pala, lightly crushed

Instruction
 

  1. Heat a little oil in a large pot over medium heat.
  2. Sauté shallots, garlic, chili paste, ginger, and galangal until fragrant.
  3. Add the beef shank pieces and cook until lightly browned on all sides.
  4. Add the potatoes, coriander seeds, cloves, cardamom, star anise, cinnamon, and nutmeg. Stir well.
  5. Pour in water, add kaffir lime leaves, turmeric leaf (if using), and lemongrass.
  6. Bring to a boil, then reduce heat to low. Simmer uncovered for about 1.5–2 hours, or until the beef is tender and the broth is infused with spices.
  7. Adjust seasoning with salt to taste.
  8. Serve hot with steamed rice.

Notes

  • Authenticity vs Variations: Traditionally, Gulai Bagar from Pariaman is cooked without coconut milk (santan). The richness and body come from beef shank collagen, potatoes, and layered spices. However, some local or modern recipes in West Sumatra do include coconut milk, making it closer to typical Indonesian curries.
  • If you prefer with coconut milk: Add 250 ml (about 1 cup) coconut milk after the beef is half tender and before adding potatoes. Simmer gently on low heat so the coconut milk doesn’t split. This will give the dish a creamier, richer broth, more familiar to Western-style curries.
  • Spice adjustment: Traditional recipes can be quite hot. Reduce the chili paste or mix it with tomato paste for a milder version.
  • Beef cut substitutions: If beef shank (sengkel) is hard to find, short ribs or oxtail are good substitutes. They bring richness and gelatin, which helps thicken the broth.
  • Serving ideas: Best enjoyed with steamed jasmine rice. For a Western table, you can also pair it with crusty bread, couscous, or mashed potatoes.