Indonesian

Beef Rendang Vegetable Soup

Name: Beef Rendang Vegetable Soup
Prep time: 25 min
Cook time: 180 min
Total time: 205 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: ½ teaspoon kosher salt, plus more to taste; 3 tablespoons olive oil, divided; 8 ounces button mushrooms, thickly sliced or quartered; 1 medium yellow onion, finely diced; 32 fluid ounces low-sodium chicken stock, one carton; reserve a splash for the onion if needed; 4 garlic cloves, minced; 1 teaspoon ginger paste, from the produce aisle; ¼ cup Thai red curry paste, adjust for heat and concentration; see curry paste note; ½ teaspoon ground coriander; ¼ teaspoon ground cardamom; ⅛ teaspoon ground cloves; 1 can unsweetened full-fat coconut milk, 13.5–14 ounces; 3 teaspoons brown sugar; 1 small cinnamon stick, approximately 2 inches long; 1 whole star anise; 1 lemongrass stalk, a 3-inch piece; remove tough outer layers and bruise the lower portion; ½ teaspoon fresh lime zest, green part only; 1/2–1 fresh red Thai chili, chopped; optional; taste the broth first; 3 medium carrots, cut into ½-inch pieces; 6 ounces fresh green beans, trimmed and cut into 2-inch pieces; 1 medium red bell pepper, cut into 1-inch pieces; 1 cup fresh or frozen corn; 1 ½ cups water, plus a little more as needed; 2 teaspoons fresh lime juice, optional; ¼ cup cilantro, chopped; optional, for serving; 2 pounds boneless beef chuck, excess hard fat removed; cut into 1¼-inch pieces; toasted coconut, optional, for garnish

I really hate to toot my own horn, but this is one soup I’m especially proud of. It’s the kind of meal that makes me want to pull up a chair, tear off a piece of bread and stay awhile. I’ve taken inspiration from the coconut-rich flavors of rendang and brought them into a hearty beef-and-vegetable soup that feels right at home on an American table. The beef becomes wonderfully tender, and the warm spices, lemongrass and coconut give the broth enough depth to make that last spoonful worth chasing.

Recipe by Mary Keelan Williams | One Recipe Two Cultures ✓ TESTED & DEVELOPED BY MARY KEELAN WILLIAMS

🇺🇸 American+🇮🇩 Indonesian

JUMP TO RECIPEPIN RECIPE

Mary’s Introduction

This is a settle-in-and-let-it-simmer kind of soup. The beef gets the long, gentle cooking it needs, while the vegetables join near the end so they still have something to say. Bring a generous bowl and a little patience; the pot handles most of the work.

Why These Flavors Work

Browning builds savory depth in both the beef and mushrooms. Coriander, cardamom, cloves, cinnamon and star anise give that richness a warm aromatic backdrop, while lemongrass and lime zest add citrus fragrance. Coconut milk softens the edges of the red curry paste; the small amount of brown sugar rounds the broth without making it a sweet soup. Carrots, corn, beans and bell pepper bring contrasting textures and natural sweetness.

Ratings & Reviews

Be the first to rate this recipe.

LEFTOVER IDEAS

Turn the leftovers into something new.

Photo coming soon

Coconut-Curry Beef Mac & Cheese Bake (2 servings)

More from Mary’s Kitchen

COOKING MODEBeef Rendang Vegetable Soup

Follow Mary’s published recipe step by step. Use Keep Screen Awake on the recipe card if needed.

Step 1 of 7

STEP 1

Brown the beef. Pat the beef dry and season with the ½ teaspoon kosher salt. Heat 2 tablespoons olive oil in a 5–6-quart Dutch oven or heavy soup pot over medium-high heat. Brown the beef in 2–3 batches, allowing a dark golden crust to develop on a couple of sides. Transfer to a plate; it will finish cooking in the broth during this same cooking session.

STEP 2

Brown the mushrooms. Add the remaining tablespoon olive oil and the mushrooms. Cook for 6–8 minutes, stirring occasionally, until browned. Transfer to a separate shallow container and refrigerate promptly while the beef simmers; do not leave them on the counter for the long simmer.

STEP 3

Build the aromatic base. Reduce the heat to medium. Add the onion and cook for about 5 minutes, stirring and loosening the browned bits. Add a splash of the measured stock if the pot becomes dry. Stir in the garlic and ginger paste for 1 minute. Add the curry paste and cook, stirring, for 2 minutes. Add the coriander, cardamom and cloves; stir for another 30 seconds.

STEP 4

Simmer the beef gently. Gradually stir in the remaining stock, scraping the bottom thoroughly. Add the coconut milk, 1½ cups water, brown sugar, cinnamon stick, star anise, lemongrass and lime zest. Return the beef and its juices. Bring just to a simmer, then cover and reduce the heat to low. Cook at a very gentle simmer for about 2–2½ hours, stirring occasionally, until the beef is nearly fork-tender. Continue longer if it still feels firm. Add small splashes of hot water if evaporation leaves the beef exposed.

STEP 5

Add the vegetables and optional chili. Taste the broth first; add the chopped Thai chili only if extra heat is wanted. Stir in the carrots, green beans, bell pepper, reserved mushrooms and corn. Simmer, partially covered, for about 15 minutes, then check the vegetables and beef. Continue until the vegetables are tender and the beef separates easily with a fork.

STEP 6

Balance the broth. Remove the cinnamon stick, star anise and lemongrass piece. The optional chopped chili stays in the soup. Taste for salt and add a little more only if needed. If the soup needs brightness, add the optional lime juice a teaspoon at a time, up to the listed 2 teaspoons. If it has become too thick, stir in hot water, ¼ cup at a time, until there is enough broth around the beef and vegetables. Taste again after thinning.

STEP 7

Serve. Ladle into four large bowls and finish with the optional chopped cilantro and toasted coconut. The approximate total yield is 10–12 cups, depending on evaporation and the water added.

How to Make Beef Rendang Vegetable Soup

Brown the beef

Dry and salt the chuck, then brown it in batches with 2 tablespoons oil. Transfer to a plate.

Brown and hold the mushrooms

Cook the mushrooms in the remaining oil for 6–8 minutes, then refrigerate them in a shallow container during the long simmer.

Cook the aromatics

Soften the onion, then cook the garlic, ginger, curry paste and ground spices in the sequence given.

Build the broth

Deglaze with stock, add coconut milk, water, sugar, whole aromatics and zest, and return the beef.

Simmer until nearly tender

Cover and simmer gently for 2–2½ hours or longer as needed; keep enough liquid around the beef.

Add vegetables

Return the mushrooms with the carrots, beans, pepper and corn. Add chopped chili only after tasting. Simmer partially covered until tender.

Finish and serve

Remove the whole aromatics, adjust salt, optional lime juice and water, then divide among four bowls and add optional cilantro and toasted coconut.

Recipe Guidance

Storage

Divide the soup into small, shallow containers and refrigerate promptly, within 2 hours of cooking (1 hour if the room or outdoor temperature is above 90°F). Do not leave a large pot on the counter to cool completely. Keep at 40°F or below and use within 3–4 days. Freeze portions with room for expansion for about 2–3 months for best quality; the vegetables will soften and the coconut broth may separate. Thaw in the refrigerator.

Reheating

Reheat only the portion needed in a saucepan, stirring and adding a small splash of water if necessary. Bring the soup to a boil and check that the center of the beef pieces reaches 165°F. Reduce the heat once reheated; prolonged boiling can separate the coconut broth and soften the vegetables. Stir separated broth back together before serving.

Make Ahead

Prepare and refrigerate the cut vegetables and measured aromatics the day before, keeping raw beef separate. You can also cook the whole soup ahead, cool it promptly in shallow containers and refrigerate it within the 3–4-day storage window. Add the optional cilantro after reheating. Do not brown the beef one day and postpone finishing its cooking until another day.

Serving Suggestions

Divide the beef and vegetables among four large bowls, then ladle the broth over them. Finish with the optional cilantro and toasted coconut. Plain rice or crusty bread can be offered separately if desired; accompaniments are not included in the soup’s yield or nutrition and no linked ORTC pairing has been selected.