Delicious Eurasian Beef Smore, Impossible Not To Desire More

A tasty, filling beef stew with flavors from Asia and Europe is called Eurasian Beef Smore. One of my favorite fusion dishes is this one! Make our take on the traditional Eurasian Beef Smore to liven up your Christmas celebrations.

What Does a Eurasian Mean?

Eurasian is a blend of European and Asian, as the name suggests. Notwithstanding the fact that the name “Eurasian” was first used to refer to Anglo Indians during the British Raj in India, Eurasian cuisine in Singapore and Malaysia is typically a fusion of Asian cuisine with a significant Portuguese influence.
These days, the word refers to a wide range of Caucasian ancestry due to multiple intermarriages.

What about the Amazing Fusion Eurasian Beef Smore,

This deeply rooted Eurasian meal is a yummy stew that combines flavors from Asia and Europe. It’s definitely worth adding to your repertoire!
This comforting slow-cooking dish of meltingly soft beef, potatoes, and carrots covered in a rich, strongly spiced gravy is guaranteed to win over hearts this Christmas. Since the name “smore” is believed to derive from the Dutch verb “smoren,” which means to stew or braise, the meal is supposed to have Dutch origins. You could find some variation of smore in nations where the former Dutch presence has influenced the cuisine, like Singapore, Malaysia, Indonesia, and Sri Lanka.
Whilst it is European in origin, it tastes rather Asian, just like many other Eurasian foods. Warming spices like cloves, cinnamon, ginger, and kecap manis are used to flavor the beef stew. The final touches of vinegar and chilies are what really make it unique. I was pleasantly satisfied by how delicious it was the first time I made it, and ever since, I’ve been seeking for opportunities to make it again.

There are a lot of similarities between this and other European beef stews, but the Eurasian Beef Smore has a lot more black flavor from the soy sauces that are added, and the julienned ginger is a must-have. It’s prepared with potatoes and carrots and served with a serving of hot, steaming white rice, but my favorite way to enjoy it is with some mashed potatoes or generously buttered crusty toast.
A few words regarding the potatoes. Depending on what you intend to serve it with, you can adjust the quantity. Naturally, if you’re serving it with mash, use fewer potatoes. Also, the finished product gets thicker the more potatoes you use. I’ve included four potatoes here, so each diner will receive around four quarters.
One more thing to keep in mind is to chop the meat and vegetable to roughly the same size, or bite-size. The rest of the leeks should keep their shape, though they will naturally practically disappear.

What We Need:

For this yummy rich and black Eurasian Beef Smore you will need these ingredients,

• 1 kg of stewing beef cubed, roughly 2.5 cm/1 inch in size
• A single stick of cinnamon
• 2 Bay leaves
• 4 cloves
• 4 Star Anise
• Quartered 2 big onions
• Slicing 6 garlic cloves widthwise
• 4 inches of julienned (strips) ginger
• 1 large carrot, cut into slices the same size as the beef
• 1 celery, cut like before.
• Also, chop 1 leek to about the same size.
• 3 tomatoes cut in half
• 6 medium potatoes quartered.
• 1 teaspoon ground black pepper
• 1 teaspoon nutmeg powder
• 1 tbsp sun-dried tomato paste
• 3 tbsp Worcestershire Sauce
• 8 tablespoons vegetable oil
• 2 Tbsp plain flour (3 for a thicker stew)
• 800 ml beef stock
• 800 ml of water
• Fresh cilantro, chopped for serving

For Marinating:

• 1 Tbsp dark soy sauce
• 2 Tbsp kicap manis sweet soy sauce or 1 Tbsp dark soy sauce with ¼ tsp sugar
• 1 Tbsp light soy sauce
• 3 tsp white vinegar
• Salt to taste
• A good amount of freshly ground black pepper
• The beef should marinate for 60-70 minutes

Directions:

1. For approximately one hour, marinate the beef in all of the ingredients.
2. Next, place a large skillet or casserole dish over medium heat, add the oil, and saute the cloves, star anise, bay leaves and cinnamon stick for 30 seconds.
3. Fry the onion, garlic, and ginger for a few minutes until they become soft but do not turn brown.
4. Add the steak, mix thoroughly, and let it brown for a few minutes.
   Mix well after adding the flour.
5. Add the black peppercorns, nutmeg powder, Worcestershire sauce, sun-dried tomato paste, and stock now. After stirring, come to a boil.
6. After covering, simmer for approximately 1.5 hours.
7. Add the potatoes, bring to a boil, and cook for about 30 minutes, or until the potatoes are tender. At that point, the beef will also be tender. Please remember to add the vegetables with the potatoes if you prefer your celery, carrots, and leeks to be less cooked.
8. Adjust the seasoning, flick in the cilantro leaves, and serve with mashed potato, steam rice, or bread.
9. And, of course, serve this meal hot to enjoy its fantastic flavorful texture.

Nutrition Facts (Per Serving):

• Calories: 232kcal.
• Carbohydrate content: 15g.
• Protein: 22 g.
• Calcium: 67mg.
• Iron: 3mg.
• Cholesterol: 52 mg
• Fat: 9g
• Saturated fat: 5g
• Fiber: 2 g.
• Sugar: 7 g.

Try this simple yet yummy Eurasian Beef Smore, and I can assure you that you’ll love it. You’ll want to make this recipe again and again.

So, when are you planning to make this delicious Eurasian fusion dish?