Slow Cooker Beef Rendang

Why You’ll Love This Recipe

This Slow Cooker Beef Rendang delivers restaurant-quality flavor with minimal effort. The slow cooker does the hard work, gently braising the beef until it becomes melt-in-your-mouth tender.

You’ll love the balance of creamy coconut milk, aromatic spices, and subtle heat. It’s comforting yet exotic, making it perfect for weeknight dinners or special occasions. The flavors deepen even more the next day, making it excellent for meal prep.

It’s also versatile. Serve it over rice, alongside flatbread, or with fresh vegetables for a complete and satisfying meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 pounds beef chuck, cut into large cubes
1 can full-fat coconut milk
1 small onion, chopped
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon fresh turmeric or 1 teaspoon ground turmeric
2 tablespoons red curry paste
1 tablespoon brown sugar
1 tablespoon soy sauce
1 tablespoon fish sauce
1 cinnamon stick
2 star anise pods
2 stalks lemongrass, bruised
2 kaffir lime leaves (optional)
Salt to taste
Oil for browning

Directions

1. Heat a large skillet over medium-high heat and add a little oil. Brown the beef cubes in batches until seared on all sides. Transfer the browned beef to the slow cooker.
2. In the same skillet, sauté the onion until softened. Add the garlic, ginger, and turmeric, cooking for about 1 minute until fragrant.
3. Stir in the red curry paste and cook briefly to release its aromas.
4. Transfer the onion mixture to the slow cooker. Add coconut milk, brown sugar, soy sauce, fish sauce, cinnamon stick, star anise, lemongrass, and kaffir lime leaves.
5. Stir everything gently to combine. Cover and cook on low for 8 hours or on high for 4–5 hours, until the beef is tender.
6. Once cooked, remove the lid and let the sauce thicken for 20–30 minutes if needed. Remove cinnamon stick, star anise, lemongrass, and lime leaves before serving.
7. Adjust seasoning with salt if necessary and serve hot.

Servings and timing

Servings: 4–6 servings

Preparation time: 20 minutes
Cooking time: 8 hours on low or 4–5 hours on high
Total time: Approximately 8 hours 20 minutes

Variations

For extra heat, add sliced fresh chilies or a teaspoon of chili flakes.

For a thicker, more traditional-style rendang, allow the sauce to reduce uncovered for a longer period at the end of cooking.

Swap beef chuck for short ribs for an even richer flavor.

For a lighter version, use light coconut milk, though the sauce will be less creamy.

Add diced potatoes during the last two hours of cooking for a heartier dish.

Storage/Reheating

Store leftover beef rendang in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop, making it even more delicious the next day.

For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally. Add a splash of water or coconut milk if the sauce has thickened too much.

FAQs

What cut of beef is best for rendang?

Beef chuck works best because it becomes tender and flavorful after slow cooking. Short ribs are another excellent option.

Can I make this without browning the beef first?

Yes, but browning adds depth and richness to the final flavor. Skipping this step may result in a slightly less complex taste.

Is beef rendang very spicy?

It can be moderately spicy depending on the curry paste used. You can easily adjust the heat level to your preference.

Can I cook this on the stovetop instead?

Yes, simmer it gently in a heavy pot for about 2–3 hours, stirring occasionally until the beef is tender and the sauce thickens.

What should I serve with beef rendang?

Steamed jasmine rice is the classic choice. It also pairs well with coconut rice or warm flatbread.

Can I prepare this in advance?

Absolutely. In fact, rendang tastes even better the next day as the flavors continue to develop.

Why is my sauce too thin?

If the sauce is too thin, remove the lid and let it cook longer to reduce and thicken.

Can I use ground spices instead of fresh?

Yes, ground spices can be substituted, though fresh ingredients provide brighter flavor.

Is this recipe dairy-free?

Yes, this dish is naturally dairy-free as it uses coconut milk instead of cream.

Can I add vegetables to the slow cooker?

Yes, firm vegetables like carrots or potatoes can be added during the last few hours of cooking.

Conclusion

Slow Cooker Beef Rendang transforms simple ingredients into an incredibly rich and aromatic dish with minimal effort. The slow cooking process allows the spices to fully develop, creating tender beef coated in a luscious coconut sauce. Whether you’re preparing it for a cozy family dinner or planning ahead for meal prep, this flavorful dish is sure to become a favorite in your kitchen.

Slow Cooker Beef Rendang

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Slow Cooker Beef Rendang is a rich, deeply spiced Indonesian-inspired dish featuring tender beef simmered in a fragrant coconut sauce until thick and flavorful. The slow cooker simplifies this traditionally long-cooked recipe while preserving its bold, complex taste.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 8 hours
• Total Time: 8 hours 20 minutes
• Yield: 5 servings
• Category: Main Course
• Method: Slow Cooker
• Cuisine: Indonesian
• Diet: Halal

Ingredients

• 2 pounds beef chuck, cut into large cubes
• 1 (13.5 oz) can full-fat coconut milk
• 1 small onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon fresh turmeric or 1 teaspoon ground turmeric
• 2 tablespoons red curry paste
• 1 tablespoon brown sugar
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce
• 1 cinnamon stick
• 2 star anise pods
• 2 stalks lemongrass, bruised
• 2 kaffir lime leaves (optional)
• Salt to taste
• 2 tablespoons oil for browning

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Instructions

1. Heat a large skillet over medium-high heat and add oil. Brown the beef cubes in batches until seared on all sides. Transfer the browned beef to the slow cooker.
2. In the same skillet, sauté the onion until softened. Add garlic, ginger, and turmeric and cook for about 1 minute until fragrant.
3. Stir in the red curry paste and cook briefly to release its aromas.
4. Transfer the onion mixture to the slow cooker. Add coconut milk, brown sugar, soy sauce, fish sauce, cinnamon stick, star anise, lemongrass, and kaffir lime leaves.
5. Stir gently to combine. Cover and cook on low for 8 hours or on high for 4–5 hours, until the beef is tender.
6. If needed, remove the lid during the last 20–30 minutes to allow the sauce to thicken. Remove cinnamon stick, star anise, lemongrass, and lime leaves before serving.
7. Adjust seasoning with salt to taste and serve hot.

Notes

• For extra heat, add sliced fresh chilies or chili flakes.
• For a thicker, more traditional-style rendang, reduce the sauce uncovered for longer at the end of cooking.
• Short ribs can be substituted for beef chuck for a richer flavor.
• Light coconut milk may be used for a lighter version, though the sauce will be less creamy.
• Add diced potatoes or carrots during the last 2 hours for a heartier meal.
• Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

• Serving Size: 1 serving
• Calories: 520 kcal
• Sugar: 5 g
• Sodium: 780 mg
• Fat: 36 g
• Saturated Fat: 22 g
• Unsaturated Fat: 12 g
• Trans Fat: 1 g
• Carbohydrates: 10 g
• Fiber: 2 g
• Protein: 38 g
• Cholesterol: 125 mg