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Semur Daging | Traditional Stew From Java, Indonesia | TasteAtlas

Semur daging

Semur daging is a richly spiced Indonesian beef stew, slow-cooked in sweet soy sauce and aromatic spices until the meat becomes meltingly tender and deeply infused with flavor. Rooted in the culinary intersections of Javanese tradition and Dutch colonial influence, semur daging is a dish that speaks to Indonesia’s layered history, where European braising techniques meet native spices and ingredients.


The word “semur” is believed to come from the Dutch smoor, meaning “to braise”. Built around the dark, syrupy sweetness of kecap manis, semur daging layers warm spices like nutmeg, cinnamon, cloves, and white pepper with garlic, shallots, and sometimes ginger, resulting in a sauce that is complex, mellow, and comforting.


The beef is usually cut into large chunks, seared, and then simmered gently in the spiced broth for hours until it yields to the touch and soaks up the dark, caramelized sauce.  Read more

Unlike the fiery heat typical of many Indonesian dishes, semur daging is characterized by its soothing depth and gentle warmth. It is often described as sweet, but never cloying; the richness of the meat, the softness of slow-cooked onions, and the spice-laced sauce create a deeply satisfying balance.


It is most commonly served during festive gatherings, family meals, and religious holidays such as Lebaran, alongside steamed rice, fried shallots, and sometimes boiled eggs or potatoes cooked in the same sauce. Each household has its own variation: some versions are darker and more intensely spiced, while others may be lighter and more soupy.


Regional preferences add further nuance: in Betawi cuisine, it might be made with tongue or offal, while in Central Java, the dish leans toward sweeter and thicker interpretations.

 

 

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