Eurasian Beef Smore is a delicious thick and dark rich beef stew from the Eurasian community in Singapore and Malaysia. It has a European base, with Asian flavourings.
- 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
- 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
- Marinade the beef with all the ingredients for about an hour.
- Then, heat the oil in a casserole dish or large saucepan on medium heat, and fry the cinnamon stick and cloves for 30 seconds.
- Add the onion, garlic and ginger and fry for a couple of minutes until softened but not brown.
- Add the beef, stir to mix and brown for a couple of minutes.
- Add the flour and stir thoroughly.
- Tip in the rest of the vegetables, apart from the potatoes. So carrot, celery, leek and tomatoes. Stir thoroughly to coat with meat juices. If you like your vegetables like carrots, leeks and celery less cooked, add them with the potatoes, step 8.
- Now add the stock, sundried tomato paste and black peppercorns. Stir and bring to boil.
- Cover and leave to simmer for about 1 and a half hours.
- Add the potatoes, bring to boil and cook until the potatoes are done, about 30 minutes, by which time, the beef will be done too. Remember, if you like your vegetables like carrots, leeks and celery less cooked, add them with the potatoes.
- Taste for seasoning and scatter coriander leaves all over and serve with rice, bread or mashed potato.
The beef needs marinating for about 30-60 minutes.
- Category: Main Course with Rice or Bread
- Cuisine: Eurasian, Singaporean and Malaysian