How to recognise the result
The beef pulls apart effortlessly with two forks and the sauce is glossy, dark and spoonable, not watery.
Fork-tender Daging Smoor in a glossy ketjap sauce, served with yellow rice.
Looking for an Indonesian stew that's just a little different from rendang? Then you have to try Daging Smoor. Tender beef chuck simmers low and slow in a rich sauce of sweet soy sauce, tomato and warm spices until it falls apart at the touch of a fork. For this recipe I used grain-fed beef chuck from Beef Boutique: the marbling and structure are exactly right for slow cooking.
179 reviews
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Nutritional Values
480Calories
38gProtein
30gFat
18gCarbs
* Estimated values per person
Background & tips
Why this recipe works
Daging Smoor is made by slowly braising beef chuck in a sauce of sweet soy sauce, tomato, onion, garlic, ginger and spices like cinnamon and cloves. On a BBQ or kamado, braise indirectly at 140-150°C for about 3.5 to 4 hours in a Dutch oven, until the meat pulls apart effortlessly with two forks. The oven and stovetop work just as well with the same time and a similar temperature.
Heat setup
Indirect stoven cooking at 140-150°C controls browning and doneness.
Control point
The beef pulls apart effortlessly with two forks and the sauce is glossy, dark and spoonable, not watery.
Avoid this
Never let the meat dry out: check occasionally that the chuck stays submerged and top up with stock or water if needed.
What's the difference between Daging Smoor and Rendang?
Both dishes start with the same Indonesian aromatics, but the result is different. Rendang keeps cooking until the sauce has almost fully reduced and the beef caramelises in its own fat. Daging Smoor stays saucier: the sauce remains loose enough to spoon, with a deep, sweet-savoury flavour from ketjap, tomato and cinnamon.
Why grain-fed beef chuck works for Daging Smoor
Beef chuck (sukade) is full of connective tissue, exactly what you want for a stew that cooks for hours. During slow cooking the collagen turns into gelatin, making the meat tender and giving the sauce body on its own. The marbling of grain-fed chuck, like the one from Beef Boutique, keeps the meat extra juicy, even after 3.5 to 4 hours on the BBQ.
Daging Smoor on the BBQ, in the oven or on the stovetop
On a BBQ or kamado, braise the beef indirectly at 140-150°C in a Dutch oven; the lid keeps the temperature stable without much fussing. No BBQ running? The same sauce and cooking time work just as well in the oven at 150°C or gently simmering on the stovetop. All three variations are listed below with the right temperature and timing.
How to serve Daging Smoor
Daging Smoor is traditionally served with yellow rice or pandan rice, atjar tjampoer, prawn crackers, fried shallots and a spoon of sambal. Looking for more Indonesian BBQ dishes with ketjap? Also check out our Indonesian pulled chicken.
The Battle Plan
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How will you prepare it?
Cut the beef chuck into rough 4-5 cm chunks and season lightly with salt.
Heat the oil in a Dutch oven or braising pan. Fry the onion for 5 minutes over medium heat, then add the garlic and ginger and cook for 1 more minute.
Add the tomatoes and let them soften, stirring occasionally.
Stir the ground coriander, white pepper and nutmeg into the onion mixture.
Add the ketjap manis, beef stock, bay leaves, cinnamon sticks, cloves and gula djawa. Bring everything gently to a simmer.
Light the BBQ or kamado for indirect grilling and set the temperature to 140-150°C.
Place the beef in the pan and make sure it's fully submerged in the liquid. Add extra stock or water if needed.
Place the covered Dutch oven on the indirect zone of the BBQ. Let the Daging Smoor cook gently for 3.5 to 4 hours at 140-150°C.
Check after about 3 hours to see if the beef is starting to turn tender. It's ready once two forks pull it apart with ease.
If the sauce is still a bit thin, remove the lid for the last 20 to 30 minutes so it can reduce nicely.
Serve the Daging Smoor with yellow rice or pandan rice, atjar tjampoer, prawn crackers, fried shallots and sambal to taste.
179 reviews
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Grillmaster notes
Tested in practice
Grillmaster notes for Daging Smoor (Indonesian Beef Stew) from the BBQ
Common mistake
Never let the meat dry out: check occasionally that the chuck stays submerged and top up with stock or water if needed.
Serving suggestions
Serve with yellow rice or pandan rice, atjar tjampoer, prawn crackers, fried shallots and sambal to taste.
Prepare ahead
Daging Smoor can easily be made a day ahead; the flavours deepen overnight. Reheat gently with a splash of water or stock.
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Further reading
Understand the technique
Knowledge behind this recipe
Practical answers
Frequently asked questions about Daging Smoor (Indonesian Beef Stew) from the BBQ
Why does this recipe work?
Daging Smoor is made by slowly braising beef chuck in a sauce of sweet soy sauce, tomato, onion, garlic, ginger and spices like cinnamon and cloves. On a BBQ or kamado, braise indirectly at 140-150°C for about 3.5 to 4 hours in a Dutch oven, until the meat pulls apart effortlessly with two forks. The oven and stovetop work just as well with the same time and a similar temperature.
Can I make Daging Smoor (Indonesian Beef Stew) from the BBQ without a BBQ?
Yes. Alongside the BBQ method, the recipe includes clear variations for stovetop, oven. Follow the temperature and steps listed for each method.
How long and at what temperature do you cook Daging Smoor (Indonesian Beef Stew) from the BBQ?
Allow about 265 minutes in total. The listed BBQ temperature is 140-150°C and the cooking method is Indirect stoven. Always use the recipe steps to confirm doneness.
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