(Rated 5 out of 5 based on 2 ratings)

Slow Cooked Beef Rendang

by - https://thebatchlady.com/r/5104/

The most delicious fragrant curry, melt in the mouth beef and packed full of flavour. This curry works out at about £2.45 per portion so much cheaper than going out for a curry! (prices based on Aldi 25/5/22)


Prep Time
Cook Time
Total Time

Nutrition (per serving)

Sat. Fat


  • beef shin, diced
    1 kg
  • frozen diced onions
    1 cup (115 g)
  • frozen chopped garlic
    3 tsp
  • frozen diced ginger
    3 tsp
  • lemongrass paste
    1 tsp
  • frozen chopped chilli
    2 tsp
  • rending curry paste
    3 tbsp
  • coconut milk
    1 tin
  • beef gravy stock pot
    1 pot


    1. Place a frying pan on a high heat and add the oil. Once hot, brown the meat in batches until browned all over. Set aside.
    2. To the frying pan add the diced onions, garlic, lemongrass paste, chillis and rendang curry paste. Cook for 2-3 minutes and then remove from the heat.
    3. Add the browned beef, cooked pastes, beef stock and coconut milk to a slow cooker and cook on low for 5-6 hours. 


  1. Ready to freeze

    Leave to cool completely before adding a large freezer bag and freeze flat.


  2. Ready to eat

    Remove from the freezer and leave to full defrost, once defrosted reheat in a saucepan until piping hot and ladle over rice.


  1. Can you use diced stewing steak instead of shin? Don’t recall seeing it in my local supermarket.

    1. It’s totally worth the trip to the butcher for the shin. Just ask them to dice it. I’ve made this 3 times in last month (batchelor batch cooking). Served with roasted sweet potato is unbelievable.

    1. Yes you can although browning the meat will help add extra flavour but it isn’t essential. Hope that helps!

    1. Hi Jill, I’m in Australia too. I made this recently and used my homemade chicken stock (from Quirky Cooking Simple Healing Foods) as it’s all I had and it worked deliciously. Can’t recall how much I used so maybe just eyeball it and taste. Hope this helps 😊

  2. Cooked this yesterday 1 to eat 1 to freeze. My husband and son came back sons rugby practice and devoured it in silence (definite crowd pleaser!) 👏🏻

  3. Quick question, I don’t have a slow cooker would this work in bottom of an Aga for same time? Also is a stock pot 500ml of liquid?
    Getting ahead before a big operation!!

    1. Yes that would work great in the Aga, I just add the stock pot as it it, it creates a lovely sauce with the coconut milk. Hope that helps!

    1. you can, make sure to wash through with cold water once cooked. Once it has cooled completely, freeze in portions. When needed simply defrost and reheat until piping hot. Hope that helps!

  4. Should I add water to the Beef Stock Pot and if so how many ml. Or is the Coconut Milk the only liquid in this recipe

    1. Coconut milk is the only liquid, the beef stock is just there to give flavour. Enjoy!

  5. I am a little confused that 500g of chopped onions = 1 cup. That’s a very large cup!
    Should I use 500g, or an actual cup, which is more like 250-300g?

    1. Hi Barry, sorry for the confusion I have amended the recipe now. 1 cup is 115g, happy batching!

  6. Hey I’ve made this slow and it’s delicious…. How would you adjust the times of this to cook in a pressure cooker instead?

    1. Hi Rachel, that is great to hear! Yes I would adjust the time in a pressure cooker to around 15 minutes on high pressure then allow to release naturally. Hope that helps!

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