Name: Eurasian Beef Smore
Prep time: 1 h
Cook time: 1 h 40 min
Total time: 2 h 40 min
Yield: Serves 6
Cuisine: Eurasian, Singaporean and Malaysian
Ingredients: 500g (1.1lb) stewing beef, diced to slightly bigger than bitesized pieces; 1 cinnamon stick; 2 cloves; 2 large onions, quartered; 4 cloves garlic, sliced widthwise; 7.5cm (3") ginger, julienned (in strips); 1 large carrot, chopped into similar sized chunks as the beef; 1 celery, chopped as above; 1 leek, also chopped to roughly the same size; 2 tomatoes, halved; 4 medium potatoes, quartered; 1 tsp black peppercorns; 1 tsp sundried tomato paste; 2 Tbsp vegetable oil; 1 Tbsp plain flour (2 if you'd like a slightly thicker stew); 1 litre (4 cups) light beef stock (half strength); fresh coriander leaves (cilantro), chopped, to serve; Marinade; 1 tbsp dark soy sauce; 1 tbsp kicap manis (sweet soy sauce) or 1 tbsp dark with half tsp sugar; dash of light soy sauce; 2 tsp clear vinegar; 1 tsp salt; generous amount of freshly ground black pepper

Eurasian Beef stew with carrots and ginger

Eurasian Beef Smore

Eurasian Beef Smore is not your sweet confectionery kinda Smore. It is a STEW, a delightful Beef Stew from the Eurasian community in Singapore and Malaysia. Quite different from the Sri Lankan Beef Smore!

Like many Singaporean and Malaysian Eurasian recipes, the Eurasian Beef Smore has its origins in Portuguese Malacca. And like so many Eurasian dishes, this one has a European base with Asian spices and flavouring.

a sprinkling of fresh ginger is always good

What is a Eurasian?

Eurasian, as its name implies, is a mix of European and Asian. Generally speaking, in Singapore and Malaysia, Eurasian food is a mix of Asian food with a strong Portuguese influence, although the term Eurasian was initially coined for Anglo Indians in the time of the British Raj in India. These days, with the countless intermarriages, the term encompasses all manner of Caucasian heritage.

Click here (or the image below) to read more about the Eurasians, as well as the other ethnic mixes that make up the populations of Singapore and Malaysia

Click to read more

Eurasian Beef Stew

You’ll see a strong resemblance to many European beef stews, but the Eurasian Beef Smore is a much darker version because of the added soy sauces and of course, you can’t miss the julienned ginger. It’s cooked with carrots and potatoes and is eaten with a plate of hot steaming white rice although my favourite method is with liberally buttered crusty bread or some mashed potatoes.

On a slight tangent, the picture below shows you a hotel on the banks of Malacca River or Sungei Melaka in Malay. Its architecture is very heavily Portuguese influenced, as is its name, Casa del Rio.

Scones in Eurasian Beef Smore

The traditional method of making the Eurasian Beef Smore is to crumble a scone or two (yes, really) at the end of the cooking, as a thickening agent. I omit this and go with the flour at the start method.

Another change I’ve made over the years is also to add more European style stew-friendly vegetables, namely leek and celery, stopping short of parsnip and swede, as those will alter the final taste tremendously. And we don’t want that!

Another thing that I’ve also done is to use sundried tomato paste instead of straight up tomato purée. Sundried tomato paste lends amazing depth to any recipe you use it in, and is a favourite and quite often, secret ingredient of mine.

I love all the vegetables in there!

A word on the potatoes. You can vary the amount depending on what you plan to serve it with. Naturally, use less spuds if you’re having it with mash. And, the more potatoes you have, the thicker the end result. Here, I’ve specified 4 potatoes which will give each diner about 4 quarters.

Another thing to remember is to cut the vegetable and meat to about the same size, ie., bite size. The leeks will naturally almost disappear but the rest should hold their shape.

Click here to read up on Soy Sauces if you’re not sure of the different kinds.

More Singaporean and Malaysian Recipes on LinsFood

: Eurasian Curry Devil

: Eurasian Prawn Sambal Bostador

: Pineapple Tarts (Kuih Tart)

: Nyonya Chicken Kapitan (Curry)

: Singapore Hor Fun

: Malaysian Nasi Ulam (Rice Herbed Salad)

: Singapore Mee Siam Kuah

: Nasi Lemak, Coconut Rice

: Udang Masak Lemak (light prawn & pineapple curry)

: Bak Chor Mee, Hawker Food

Singgang Serani:

You will just love this Eurasian Fish Curry!

Singgang Serani, a Eurasian Fish Curry

♥ Do you like this recipe? Please give it a 5-star rating below! And when you make it, share it on Instagram or any other social medium and tag me @azlinbloor. Thank you! … Lin ♥