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semur daging

Indonesian Sweet Soy Braised Beef (Semur Daging Jawa)

A comforting Indonesian beef stew with a rich sweet-savory sauce, slow-braised with warm spices and sweet soy sauce. It’s cozy, aromatic, and deeply flavorful—perfect over steamed rice.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 4 Servings
Course: Main Dish, Stew
Cuisine: Indonesian, Javanese
Calories: 380
Ingredients Method Notes

Ingredients
  

Beef & Vegetables
  • 1 lb beef shank or chuck roast (daging sengkel / sandung lamur – tender braising cuts) cut into chunks
  • 2 medium carrots (wortel) sliced
  • 1 medium tomato (tomat — optional) cut into wedges
  • 1 bay leaf (daun salam – Indonesian bay leaf; regular bay leaf works fine)
Aromatics & Spices
  • 1 stalk lemongrass (serai; optional but recommended) lightly crushed
  • 1- inch cinnamon stick (kayu manis)
  • 3 whole cloves (cengkeh)
  • A pinch of ground nutmeg or ⅛ teaspoon (pala)
Sweet Soy Base
  • 4 –6 tablespoons kecap manis Indonesian sweet soy sauce If unavailable: see Notes
  • 1 tablespoon brown sugar or 1 tablespoon grated palm sugar gula merah — optional but deepens flavor
  • ½ –1 teaspoon salt to taste
  • ½ teaspoon ground black pepper
Bumbu Halus (Blended Seasoning) - Blend together until smooth
  • 6 shallots bawang merah or substitute 1 small yellow onion
  • 3 garlic cloves bawang putih
  • 2 candlenuts kemiri — substitute macadamia nuts
  • ½ teaspoon ground coriander ketumbar bubuk
For Cooking
  • 1 tablespoon butter or neutral oil margarin / minyak
  • 2½ cups hot water

Instruction
 

  1. Make the Bumbu Halus
    Blend shallots, garlic, candlenuts (or macadamias), and coriander into a paste.
  2. Caramelize the Aromatics
    Heat butter/oil in a pot over medium heat.
    Sauté the paste until fragrant and slightly caramelized (deep golden), about 6–8 minutes.
    This builds the stew’s rich flavor.
  3. Brown the Beef
    Add beef pieces and stir until lightly browned on all sides.
  4. Add Spices & Kecap Manis
    Add lemongrass, cinnamon stick, cloves, nutmeg, and bay leaf.
    Stir in kecap manis and brown sugar.
  5. Slow Braise
    Pour in hot water. Bring to a boil, then reduce to a gentle simmer.
    Cover and cook 45–90 minutes, until beef becomes tender.
    Add more hot water if needed.
  6. Add Vegetables
    Add carrots (and tomato if using).
    Simmer uncovered until carrots soften and sauce slightly thickens.
  7. Taste & Adjust
    Adjust salt, pepper, and sweetness to preference.
  8. Serve
    Serve warm over steamed rice and top with fried shallots if available.

Notes

  • If you can’t find kecap manis, combine soy sauce + molasses + brown sugar to approximate the flavor.
  • Macadamia nuts or cashews can replace candlenuts (kemiri).
  • If daun salam is unavailable, use a regular bay leaf.
  • Lemongrass (serai) adds gentle fragrance but can be skipped if unavailable.
  • For a thicker sauce, simmer uncovered in the last 10 minutes or mash a bit of carrot into the broth.
  • Semur is intentionally slightly sweet—adjust sweetness at the end to match your preference.