Beef Rendang Potato And Red Beans

500 gr beef (I use Australian beef specially for rendang which has been cut)
200 gr of special small potatoes for rendang (soak in water while brushing the skin until clean)
200 gr raw red beans (which are usually used in soup)
1600 ml coconut milk from 2 coconuts (thick + thin)
10 lime leaves
5 bay leaves
3 stalks lemongrass (crushed)
1 turmeric leaf (finely sliced)
1 tbsp sugar (I use brown sugar)
1 tsp broth powder
2 tsp salt

1. Blend all the ground spices with a little water
2. Prepare a large skillet, enter the ground spices, lemongrass, d. oranges, d. salam and d. turmeric, cook until fragrant (without oil), add the meat, stir fry until the meat changes color
2. Pour in the coconut milk, stir, add salt, sugar and powdered broth, stir continuously after boiling, reduce the heat, then cook (stirring occasionally so that the coconut milk doesn't break)
3. After cooking for 2 hours, add the potatoes and red beans, stir
3. Cook until the coconut milk thickens over low heat (stir so it doesn't burn on the bottom)
4. Cook until the rendang dries up and the oil releases (I cooked for less than 5 hours)
5. Turn off the fire and leave it overnight (so that the color becomes a bit of an item)
6. The next day, cook again 1/2 - 1 hour on super low heat while continuing to stir
Nb: there are many versions of how to cook rendang, on average they stir-fry the spices and coconut milk first and then add the meat, but if I prefer to stir-fry the spices and meat first, then add the coconut milk (cook according to your taste, don't follow my method )