This delicious Slow Cooker Beef and Potato Rendang is a hearty, flavorful meal that’s perfect for a cozy dinner. With tender beef, aromatic spices, and creamy coconut milk, it’s easy to make and packed with rich, comforting flavors. You can adjust the heat level with common ingredients like chillies and coriander.

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Recipe Ingredients

• 3 long red chillies (roughly chopped)
• 4 shallots (coarsely chopped)
• 4 garlic cloves (coarsely chopped)
• 4 cm (1½ in) piece galangal (coarsely grated)
• 4 cm (1½ in) piece ginger (coarsely grated)
• 2 teaspoons ground turmeric
• 2 lemongrass stems (tough outer layers removed, white parts only, bruised)
• 2 tablespoons desiccated coconut
• 1 tablespoon raw sugar
• 1 tablespoon tamarind purée
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 4 tablespoons grapeseed oil
• 1.2 kg (2 lb 12 oz) beef chuck steak (cut into 3 cm / 1¼ in pieces)
• 1 x 400 ml (14 fl oz) tin coconut milk
• 600 g (1 lb 5 oz) baby potatoes
• Steamed rice, chilli, and coriander (cilantro) to serve

How To Make Slow Cooker Beef And Potato Rendang

1. Prepare the spice paste: Put the chillies, shallots, garlic, galangal, ginger, turmeric, lemongrass, coconut, sugar, tamarind, cumin, coriander, and 1 tablespoon of oil in a small food processor and blitz to form a coarse paste.
2. Brown the beef: Heat 2 tablespoons of oil in a large frying pan over medium-high heat. Season the beef with salt, add it to the pan, and cook for 5 minutes until browned. Add 2 tablespoons of water to deglaze, then transfer to the slow cooker.
3. Cook the spice paste: Add the remaining tablespoon of oil to the pan and cook the spice paste, stirring, for 3 minutes until fragrant. Stir in the coconut milk and 125 ml (4 fl oz / ½ cup) of water, then transfer to the slow cooker.
4. Slow cook the dish: Add the potatoes to the slow cooker and cook on low for 7 hours, until the beef and potatoes are tender.
5. Final touches: Check the seasoning, then serve with steamed rice, chilli, and coriander.

Recipe Tips

• Use fresh galangal and ginger: Fresh galangal and ginger will give the dish a stronger, more vibrant flavor compared to dried versions.
• Brown the beef well: Make sure to brown the beef thoroughly before adding it to the slow cooker to enhance the depth of flavor.
• Grind the spice paste well: The smoother the spice paste, the more evenly the flavors will infuse into the beef and potatoes.
• Adjust the heat: If you prefer a milder dish, reduce the number of chillies or remove the seeds before blending.
• Check seasoning before serving: Taste the rendang just before serving and add a little salt or sugar if needed to balance the flavors.

Recipe FAQs and Variations

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• Slow Cooker Beef & Mushroom Stroganoff
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