Indonesian Beef Stew

I regularly cook a stew on the BBQ. All year round. I always stew on the BBQ in combination with a Dutch Oven. I have several, which I almost all place directly on the BBQ grill. Charcoal underneath, and you can prepare delicious stews on the BBQ. If you like, you can smoke the meat for your stew on the BBQ first or give it a good sear on the grill, but I don't always do that. Especially in this recipe for Indonesian stew, it's not necessary because it already gets so much flavor from the soy sauce, sambal, and lemongrass, that using smoke wood or grilling the meat first might be a bit too much. But this recipe is definitely recommended. Especially when served with rice cooked in coconut milk and some deliciously spicy green beans.

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Prep Time: 30 minutes
Cook Time: 3 hours 30 minutes
Total Time: 4 hours
Course: Main Course
Cuisine: Indonesian
Keyword: indonesian beef stew, indonesian stew
Servings: 6 people
Calories: 562kcal


  • 1 kilogram Beef Chuck
  • 4 Large Onions
  • 6 cloves Garlic
  • 1 Red Pepper
  • 2 stalks Lemongrass
  • 2 Large Tomatoes
  • 2 tbsp Sambal Badjak
  • 1 bunch Spring Onions
  • 175 ml Sweet Soy Sauce (Ketjap Manis)
  • 225 ml Water
  • Freshly Ground Black Pepper
  • 75 grams Butter

Overige Benodigdheden:

  • BBQ with Lid
  • Dutch Oven
  • BBQ Gloves


  • Fire up the BBQ, initially aiming for direct heat and a temperature of about 170 degrees Celsius (338 degrees Fahrenheit).
  • Now, cut the beef chuck into pieces about 3 by 3 cm and season them with freshly ground pepper. Set the meat aside and finely chop the onions and garlic. Also, thinly slice the red pepper, without the seeds.
  • Once the BBQ is at temperature, place the Dutch Oven on the grill and let it heat up for a moment. Then, melt the butter in the pan and brown the meat all around for about 5 minutes. Remove the meat from the pan briefly and add the onions, garlic, and pepper. Sauté for about 5 minutes until the onions become translucent.
  • At this point, return the meat to the pan and stir in the sambal. Then add the sweet soy sauce and water, and slowly bring it to a simmer.
  • Meanwhile, dice the tomatoes and bruise the lemongrass stalks in a few places.
  • Once the stew is simmering, stir in the diced tomatoes and add the lemongrass stalks. Then, cover the Dutch Oven with the lid and briefly remove it from the BBQ.
  • Now prepare the BBQ for indirect heat, still maintaining a temperature of 170 degrees Celsius (338 degrees Fahrenheit). Then, place the Dutch Oven back on the BBQ and let the stew simmer for 3 hours. Stir occasionally and check the amount of liquid in the pan. If it's drying out, add some water.
  • After 2 hours of stewing, if the liquid level is still high, remove the lid from the Dutch Oven for the last hour, allowing any evaporated liquid to escape. Be sure to keep an eye on it, or your Indonesian stew might still dry out.
  • After 3 hours, if the Indonesian stew is ready, remove the pan from the BBQ, take out the lemongrass stalks, and let the stew rest. Meanwhile, cook rice and prepare the side dishes you want to serve with the stew. I opted for spicy green beans.
  • Just before serving the stew, thinly slice the spring onions and sprinkle them over the stew and any side dishes you've prepared. Place the Dutch Oven with the Indonesian stew on the table and serve your guests directly from the pan. Enjoy your meal!


Calories: 562kcal | Carbohydrates: 40g | Protein: 34g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 142mg | Sodium: 762mg | Potassium: 872mg | Fiber: 3g | Sugar: 26g | Vitamin A: 1126IU | Vitamin C: 14mg | Calcium: 73mg | Iron: 5mg


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