First time cooking rendang!

A couple of months ago, a very good friend of mine, mbak Rizky, shared with me some tips for cooking rendang. She told me to cook it using a slow cooker. I honestly thought that would be too good to be true, because what do you mean all I have to do is to throw then mix everything up , give it a good stir for a moment, then call it a day? I grew up believing that rendang is one of the most labor-consuming dish, alongside with peeling a kilogram of shallots, so when mbak Rizky told me with such conviction that yes it’s doable to cook rendang in a slow cooker without worrying about split coconut milk, I got intrigued. I have a pack of instant rendang seasoning in my pantry, so I decided to mix them up with 1 kilogram of beef (topside and cubed 1.5 inches) and 800 mL coconut milk in a slow cooker then set it for 8 hours/overnight. Just now, after breakfast, I opened the slow cooker lid and yes, the rendang looked great. Then, I stirred them. However, I found it difficult to stir them in…