Jump to Recipe Print RecipeAs I was rummaging through my spice drawer last week, I stumbled upon a forgotten jar of cardamom and the scent instantly transported me to a vibrant little street market in Southeast Asia. That’s when I decided to whip up a Slow Cooker Beef Rendang, a comforting and aromatic beef curry that wraps your senses in warmth and flavor. With tender chunks of beef simmering peacefully in rich coconut milk, infused with fragrant spices like lemongrass and cloves, this dish brings the exotic allure of Southeast Asian cuisine right to your kitchen. Not only is it a breeze to prepare, letting your slow cooker do the heavy lifting, but it’s also a surefire crowd-pleaser that satisfies every appetite. Curious how this delightful comfort food can transform your dinner routine? Let’s dive into the recipe! Why is Slow Cooker Beef Rendang a Must-Try? Effortless Cooking: This recipe is a breeze to prepare; just toss all your ingredients into the slow cooker and let it work its magic while you enjoy your day. Exotic Flavors: The unique blend of spices like cardamom and lemongrass invites a burst of Southeast Asian flair into your home. Tender & Hearty: Each bite delivers melt-in-your-mouth beef that’s enveloped in a rich, aromatic sauce, perfect for anyone seeking comfort food. Versatile Serving Options: Pair it with various rice options like turmeric or pilau rice for a complete meal that accommodates all taste preferences. Make-Ahead Convenience: Ideal for meal prep, this beef rendang can be stored easily, making weeknight dinners a breeze, allowing you to savor it again and again. Slow Cooker Beef Rendang Ingredients For the Beef • Stewing/Braising Beef – Ideal for achieving tender meat, but beef short ribs or brisket can also work beautifully. For the Sauce • Full-Fat Coconut Milk – Adds a luscious creaminess and richness; light coconut milk is a lower-fat alternative. • Tomato Paste – Enhances the depth of flavor and adds body to the sauce. • Vegetable Oil – Used for sautéing; substitute with coconut oil for an extra layer of flavor. For the Aromatics • Red Onion – Provides a wonderful sweetness; don’t hesitate to try yellow onion or shallots. • Garlic – A must for flavor depth; fresh cloves will give you the best taste. • Ginger Puree – Infuses warmth; fresh ginger can be grated if you prefer. • Dry Lemongrass – Brings a citrusy aroma; fresh lemongrass is a fantastic choice if available. For the Spices • Star Anise – Adds an aromatic sweetness; feel free to omit or replace with a pinch of five-spice powder. • Cloves – Contributes a warm, sweet depth that harmonizes with the other flavors. • Cardamom Pods – Imparts a floral, slightly spicy essence; adjust if using ground cardamom. • Cinnamon Stick – Introduces warmth and subtle sweetness to the curry. For the Heat • Red Chilies – A source of heat; adjust the number based on your spice tolerance. • Coarse Sea Salt & Black Pepper – Essential for seasoning to balance the flavors. • Bay Leaves – Adds a subtle undertone of flavor during cooking. For the Garnish • Fresh Coriander (Cilantro) – Brightens the dish and adds a fresh punch when garnished. Step-by-Step Instructions for Slow Cooker Beef Rendang Step 1: Prepare the Aromatics Start by peeling the garlic and red onion, then chop the onion into chunks. In a food processor, blend the chopped onion with two stalks of dry lemongrass, one deseeded red chili, and ginger puree until a smooth paste forms, about 1-2 minutes. This aromatic base will infuse your Slow Cooker Beef Rendang with wonderful flavors. Step 2: Brown the Beef In a large skillet, heat a drizzle of vegetable oil over medium-high heat. Add the stewing beef in batches to avoid overcrowding, seasoning each batch with coarse sea salt and black pepper. Sear the beef for about 4-5 minutes on all sides until nicely browned—this step adds depth to the final dish. Step 3: Sauté the Onion Paste Once all the beef is browned, remove it from the pan, and lower the heat to medium. Add the prepared onion paste and sauté for 2-3 minutes, stirring occasionally, until it begins to caramelize and the aroma fills the kitchen. This will create a flavorful base for the Slow Cooker Beef Rendang. Step 4: Combine Ingredients in the Pan Return the browned beef to the skillet and mix in the coconut milk and tomato paste. Then, add in the star anise, cloves, cardamom pods, cinnamon stick, and the remaining stalks of lemongrass. Stir everything together for another 2 minutes to let the flavors meld before transferring it to your slow cooker. Step 5: Slow Cook for Tender Perfection In your slow cooker, combine the beef mixture with bay leaves and red chilies, adjusting the number of chilies based on your spice preference. Set the slow cooker to cook on high for 4 hours or on low for 8 hours. You’ll know it’s ready when the beef is tender and falling apart, enveloped in a rich, aromatic sauce. Step 6: Garnish and Serve Once the cooking time is complete, carefully remove the lid and check the seasoning, adjusting with salt and pepper if needed. Ladle the Slow Cooker Beef Rendang into bowls and garnish with fresh chopped coriander (cilantro) to add a burst of brightness. Serve alongside your favorite rice for a complete and satisfying meal. What to Serve with Slow Cooker Beef Rendang? Elevate your dining experience with delightful accompaniments that complement the rich and aromatic flavors of this beloved dish. Fragrant Basmati Rice: This fluffy, nutty rice absorbs the flavorful sauce perfectly, balancing the robust spices. Turmeric Rice: Its vibrant color and earthy flavor add a beautiful contrast, enhancing the visually stunning presentation of your meal. Crispy Vegetable Spring Rolls: These crunchy bites provide a delightful texture contrast and add freshness, making each bite even more satisfying. Cucumber Salad: The cool, crisp cucumbers with a tangy dressing offset the heat of the rendang, providing a refreshing palate cleanser. Spicy Sambal: For those who crave an extra kick, this spicy condiment complements the dish beautifully, heightening the overall flavor experience. Roti or Naan Bread: Soft, pillowy bread is perfect for soaking up the savory sauce, creating a heartwarming connection to Southeast Asian cuisine. Mango Chutney: The sweet and tangy notes of chutney balance the savory richness of the rendang, adding a delightful contrast. Fresh Pineapple Slices: Their natural sweetness and juicy texture serve as a delicious contrast, brightening every bite you take. Chilled Coconut Water: Staying on theme, this light and refreshing drink enhances the meal experience with a hint of sweetness and tropical vibes. Storage Tips for Slow Cooker Beef Rendang Fridge: Store your Slow Cooker Beef Rendang in an airtight container in the refrigerator for up to 3 days for optimal freshness and flavor retention. Freezer: For longer storage, freeze the beef rendang in freezer-safe containers for up to 3 months. Ensure it cools completely before sealing to prevent ice crystals. Reheating: Thaw overnight in the fridge if frozen, and reheat gently on the stovetop or in the microwave, adding a splash of coconut milk if needed to maintain creaminess. Portioning: Consider portioning leftovers into individual servings before freezing, making it easy to enjoy this comforting meal whenever you’re craving it. Make Ahead Options Slow Cooker Beef Rendang is a fantastic choice for meal prep, saving you time during busy weeknights! You can prep the flavorful onion and spice paste up to 24 hours in advance and store it in an airtight container in the refrigerator, ensuring it remains fresh and aromatic. Additionally, you can brown the beef ahead of time and refrigerate it for up to 3 days before slow cooking. When you’re ready to enjoy this dish, simply combine the prepped components in your slow cooker with coconut milk, spices, and chilies, then let it cook as directed. Preparing these elements ahead means you can enjoy delicious, homemade flavors with minimal effort at the end of your day! Slow Cooker Beef Rendang Variations Feel free to unleash your culinary creativity and tailor this dish to your personal taste preferences! Dairy-Free: Replace coconut milk with unsweetened almond or oat milk for a lighter version. Vegetarian: Swap beef for hearty vegetables like eggplant, mushrooms, and chickpeas simmered in the same spices for a delightful plant-based alternative. Spice It Up: Add extra red chilies or a dash of chili powder for those who crave a spicier kick in their rendang. Nutty Flare: Toss in some chopped roasted peanuts just before serving to add a crunchy texture and rich flavor. Herbal Twist: Incorporate fresh basil or mint to garnish instead of coriander for a refreshing herbal note. Sweet & Savory: Add some diced pineapple towards the end of the cooking time for a sweet and tangy contrast to the spices. Thicker Sauce: If you prefer a thicker sauce, use a cornstarch slurry (cornstarch mixed with water) stirred in during the last hour of cooking. Hearty Additions: Mix in diced potatoes or carrots in the slow cooker for a comforting one-pot meal, absorbing all the rich flavors. For inspiration on more flavorful dishes, checkout my Slow Cooker Cowboy Sandwiches or try my delectable Mongolian Beef Flavor. You’re guaranteed to find something your family will love! Expert Tips for Slow Cooker Beef Rendang Browning Matters: Properly brown the beef before slow cooking; it enhances the flavors and adds depth to your Slow Cooker Beef Rendang. Spice Adjustments: Start with fewer red chilies, then add more at the end if you want extra heat; it’s easier to increase spice than to reduce it. Layer Flavors: Incorporate the onion paste for a few minutes to caramelize; this step makes all the difference in achieving a rich and aromatic sauce. Check for Thickness: If you prefer a thicker sauce, let it simmer in a pan after the slow cooking process to reduce excess liquid. Season Last: Taste and adjust the seasoning towards the end; adding salt and pepper at the correct time prevents over-seasoning. Slow Cooker Beef Rendang Recipe FAQs What type of beef is best for Slow Cooker Beef Rendang? For the best results, stewing or braising beef works wonderfully because it becomes tender during the slow cooking process. Options such as beef short ribs or brisket are great alternatives. Just ensure the cut has enough marbling for that melt-in-your-mouth texture! How should I store leftover beef rendang? After enjoying your beef rendang, transfer it to an airtight container and store it in the refrigerator for up to 3 days. This keeps it fresh and ready for your next meal. Make sure to let it cool completely before sealing to preserve flavor. Can I freeze Slow Cooker Beef Rendang? Absolutely! You can freeze your beef rendang in freezer-safe containers for up to 3 months. I recommend portioning it into single servings for easy reheating later. Be sure to cool it completely before freezing to avoid ice crystals, which can affect the texture. What can I do if my beef rendang turns out too watery? If you find your beef rendang is too watery, don’t worry! You can thicken it by simmering the sauce in a saucepan over medium heat for 10-15 minutes until it reduces and thickens. Alternatively, you can mix a teaspoon of cornstarch with a little cold water and stir it into the sauce; just remember to cook it for a few more minutes to activate the thickening. Are there any dietary considerations for Slow Cooker Beef Rendang? When preparing this dish, it’s important to consider dietary restrictions. If you’re cooking for someone with a coconut allergy, you can substitute full-fat coconut milk with a dairy alternative or broth, but it will alter the flavor profile. Also, if you have pet allergies, please keep any leftovers safely stored, as some ingredients like onion can be harmful to pets. What if I can’t find certain spices used in the recipe? If you’re missing ingredients like star anise or cardamom pods, plus a pinch of five-spice powder can be a suitable substitute for star anise, while ground cardamom can replace the pods. Just keep in mind to adjust the amount since ground spices are typically more potent. It’s all about creativity in the kitchen! Slow Cooker Beef Rendang: Effortless Comfort in Every Bite Experience the rich flavors of Slow Cooker Beef Rendang, a comforting dish that envelops you in warmth and aromatic spices. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 8 hours hrsTotal Time 8 hours hrs 15 minutes mins Servings: 4 servingsCourse: DinnerCuisine: Southeast AsianCalories: 450 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Beef2 pounds Stewing/Braising Beef Can substitute with beef short ribs or brisket.For the Sauce1 can Full-Fat Coconut Milk Light coconut milk is a lower-fat alternative.2 tablespoons Tomato Paste2 tablespoons Vegetable Oil Substitute with coconut oil for extra flavor.For the Aromatics1 medium Red Onion Can substitute with yellow onion or shallots.4 cloves Garlic Fresh cloves provide the best taste.1 tablespoon Ginger Puree Fresh ginger can be grated as an alternative.2 stalks Dry Lemongrass Fresh lemongrass is preferable if available.For the Spices2 whole Star Anise Can replace with a pinch of five-spice powder.4 whole Cloves4 pods Cardamom Pods Adjust if using ground cardamom.1 piece Cinnamon StickFor the Heat2 whole Red Chilies Adjust based on spice tolerance.1 teaspoon Coarse Sea Salt1 teaspoon Black Pepper2 leaves Bay LeavesFor the Garnish0.5 cup Fresh Coriander (Cilantro) Chopped for garnish. Equipment Slow Cookerskilletfood processor Method Step-by-Step InstructionsPeel the garlic and red onion, chop the onion into chunks. In a food processor, blend the chopped onion, dry lemongrass, red chili, and ginger puree until smooth, about 1-2 minutes.Heat vegetable oil in a large skillet over medium-high heat. Brown the stewing beef in batches, seasoning with salt and pepper for 4-5 minutes on all sides.Remove the beef and lower heat to medium. Add onion paste to the pan and sauté for 2-3 minutes until it begins to caramelize.Return browned beef to the skillet, stir in coconut milk and tomato paste, followed by the spices. Mix for 2 minutes before transferring to a slow cooker.In the slow cooker, combine beef mixture with bay leaves and chilies. Cook on high for 4 hours or low for 8 hours.Once cooked, check seasoning and adjust if necessary. Serve garnished with fresh coriander alongside rice. Nutrition Serving: 1bowlCalories: 450kcalCarbohydrates: 20gProtein: 35gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 6gVitamin A: 200IUVitamin C: 5mgCalcium: 30mgIron: 3mg NotesBrowning the beef enhances flavors. Adjust spicy ingredients to taste and taste seasoning towards the end of cooking. Tried this recipe?Let us know how it was!
