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Eurasian Beef Smore

Eurasian Beef Smore

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.
4.94 from 60 votes
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Course: Main Course with Rice or Bread
Cuisine: Eurasian, Singaporean and Malaysian
Keyword: stew
Prep Time: 20 minutes
Cook Time: 1 hour 40 minutes
Total Time: 2 hours
Servings: 6
Calories: 232kcal
Author: Azlin Bloor

Ingredients

  • 500 g stewing beef diced to about 2.5cm/1 inch cubes
  • 1 cinnamon stick
  • 2 cloves
  • 2 large onions quartered
  • 4 cloves garlic sliced widthwise
  • 7.5 cm 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
  • 500 ml beef stock
  • 500 ml water
  • 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 ¼ tsp sugar
  • dash of light soy sauce
  • 2 tsp clear vinegar
  • 1 tsp salt
  • generous amount of freshly ground black pepper

Instructions

  • Marinate the beef with all the ingredients for about an hour.
    500 g stewing beef, 1 Tbsp dark soy sauce, 1 Tbsp kicap manis, dash of light soy sauce, 2 tsp clear vinegar, 1 tsp salt, generous amount of freshly ground black pepper
  • Then, heat the oil in a casserole dish or large saucepan on medium heat, and fry the cinnamon stick and cloves for 30 seconds.
    1 cinnamon stick, 2 Tbsp vegetable oil, 2 cloves
  • Add the onion, garlic and ginger and fry for a couple of minutes until softened but not brown.
    2 large onions, 4 cloves garlic, 7.5 cm ginger
  • Add the beef, stir to mix and brown for a couple of minutes.
  • Add the flour and stir thoroughly.
    1 Tbsp plain flour
  • Tip in the rest of the vegetables, apart from the potatoes. 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.
    1 large carrot, 1 celery, 2 tomatoes, 1 leek
  • Now add the stock, water, sundried tomato paste and black peppercorns. Stir and bring to boil.
    1 tsp black peppercorns, 1 tsp sundried tomato paste, 500 ml beef stock, 500 ml water
  • Cover and leave to simmer for about 1½ 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.
    4 medium potatoes
  • Taste for seasoning and scatter coriander leaves all over and serve with rice, bread or mashed potato.
    fresh coriander leaves

Notes

The beef needs marinating for about 30-60 minutes.

Nutrition

Calories: 232kcal | Carbohydrates: 15g | Protein: 22g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 52mg | Sodium: 860mg | Potassium: 700mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2351IU | Vitamin C: 12mg | Calcium: 67mg | Iron: 3mg
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