INDONESIAN BEEF STEW

In this recipe we will be using coconut milk , it is an essential ingredient in Southeast Asian cooking , it is used in a broad range of dishes from curries to soups . Before opening a can of coconut milk , shake it well to blend the milk and cream . Pour 1/4 cup of rice bran oil into a large pan and heat over a medium heat . Add 1.5 kg of cubed boneless chuck beef and 1 onion peeled and chopped , continue to cook until the beef is no longer red and the onion has softened . Now sprinkle 2 cups of dried shredded coconut , 1 tbs of soft brown sugar , 1 tbs of ground coriander ,1 dsp of ground cumin and salt and cracked black pepper to taste . Contiue to stir until the meat and coconut are browned and the spices are fragrant . Transfer the mixture to the slow cooker . Add 4 cups of coconut milk to the frypan . Raise the heat to high and deglaze the pan , stirring to scrape down the browned bits on the bottom of the pan . bring the coconut molk to the boil and then pour it into the slow cooker . Cook and cover on HIGH for 4 hours or 8 hours on LOW . To serve season with cracked black pepper and salt to taste . Ladle the stew over steamed rice .