Beef Semur

Instructions

1. Prepare the beef
   Pat the beef cubes dry with paper towels and season with salt and pepper. In a large Dutch oven or heavy pot, heat 2 tablespoons of oil over medium-high heat. Brown the beef in batches, about 2-3 minutes per side, until caramelized. Remove and set aside.
2. Sauté the aromatics
   In the same pot, add the remaining oil. Sauté the sliced shallots until soft and translucent, about 3-4 minutes. Add the minced garlic and sliced ginger, cooking for another minute until fragrant.
3. Add the spices
   Add the cinnamon stick, cloves, star anise, and bay leaves to the pot. Stir for 30 seconds until aromatic. Return the browned beef to the pot along with any accumulated juices.
4. Add liquids and simmer
   Pour in the sweet soy sauce, regular soy sauce, and tomato paste. Stir to coat the beef evenly. Add the beef stock or water, bringing the mixture to a boil. Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally.
5. Add vegetables
   After 1 hour, add the potato quarters and tomato wedges to the pot. Continue to simmer, covered, for another 20-30 minutes until the potatoes are tender and the beef is very soft and easily pulls apart with a fork.
6. Reduce the sauce
   If the sauce is too thin, remove the lid and increase heat to medium. Simmer for 5-10 minutes, allowing the sauce to reduce and thicken slightly. Taste and adjust seasoning with salt and pepper if needed.
7. Rest and serve
   Remove from heat and let the semur rest for 10 minutes before serving. This allows the flavors to settle and develop further. Serve hot with steamed rice, garnished with fresh sliced scallions if desired.