Semur Daging (Indonesian Beef in Sweet Soy Stew)

• 200 g Shallot
• 4 cloves Garlic
• 25 g Ginger root
• 2 tbsp Vegetable oil
• 800 g Beef stew meat
• 1 ½ tsp Fine sea salt
• 1 tsp Black pepper
• 6 pieces Whole cloves
• 1 piece Cinnamon sticks
• ½ tsp Ground nutmeg
• 90 ml Dark soy sauce
• 600 g Yukon Gold potato
• 700 ml Water

1. Peel and thinly slice the shallots. Peel the garlic and ginger, then finely grate the ginger and crush the garlic.
2. Heat the vegetable oil in a Dutch oven over medium heat. Add the shallots with a pinch of the salt and cook for 6 to 8 minutes, stirring, until softened and lightly golden.
3. Stir in the garlic and ginger and cook for 1 minute until fragrant. Add the beef and turn the heat up to medium-high; cook for 5 to 7 minutes, stirring, until the beef is no longer pink on the outside.
4. Add the remaining salt, black pepper, whole cloves, cinnamon stick and ground nutmeg. Pour in the dark soy sauce and stir well, scraping up any browned bits from the base of the pot.
5. Add the water, bring to a gentle simmer, then reduce the heat to low and cover. Cook for 60 minutes, stirring occasionally, until the beef is starting to turn tender and the sauce looks glossy.
6. Peel the potatoes and cut into bite-sized chunks. Add them to the pot, return to a gentle simmer, then cover and cook for 20 to 25 minutes until the potatoes are tender and the beef is very soft.
7. Uncover and simmer for 5 minutes to thicken slightly, stirring so the sauce coats the beef and potatoes. Taste and adjust with a little more salt or pepper if needed, then serve hot.

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