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Add 2 pounds stewing beef chunks or boneless beef shank to a slow cooker.
In a blender or food processor, blend 1 can full-fat coconut milk, 4 whole cloves, half of the 3 stalks lemongrass, 1 inch ginger, 2 inches galangal, 1 head garlic, 5 Thai chile peppers, 5 shallots or 1 medium onion, and ½ tablespoon salt into a chunky puree. Pour the mixture over the beef in the slow cooker.
Add 1 whole star anise, 2 inch cinnamon stick, ¼ cup toasted coconut flakes, and remaining half of the 3 stalks lemongrass.
Slow cook on high for 6 hours. After 3 hours, stir in 12 makrut lime leaves. Try to do this quickly, and put the lid back on as soon as possible to stop heat from escaping.
After 6 hours, stir in the 1 tablespoon tamarind paste and taste for salt, add more if needed. If the stew looks too wet, remove the lid and let it continue to simmer on high heat for 30 minutes. Beef rendang should be quite dry with barely any liquid.
Serve with steamed white rice!