indonesian

Black Nut Stew with Eggplant and Beef

This simmered dish pairs beef stew meat, trimmed and cubed with eggplant, cubed, candlenuts and shallot, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Low carb Gluten free Keto

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

40 g Protein

18 g Carbohydrates

46 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

135g beef stew meat, trimmed and cubed 338 kcal
148g eggplant, cubed 37 kcal
24g candlenuts (or macadamia nuts) 172 kcal
30g shallot, chopped 22 kcal
7g garlic, chopped 10 kcal
7g red chili, chopped 3 kcal
8g vegetable oil 71 kcal
236g water 0 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

candlenuts (or macadamia nuts)water
Soak candlenuts in hot water 5 minutes, then drain. (If using toasted macadamias, skip soaking.)
candlenuts (or macadamia nuts)shallotgarlicred chiliblack pepper
Blend or finely crush candlenuts with shallot, garlic, chili, and black pepper into a coarse paste.
vegetable oil
Preheat an air fryer to 400 F/200 C and brush or spray the food with the listed oil. Fry the paste 2-3 minutes until fragrant.
beef stew meat
Add beef and cook 3-4 minutes to sear lightly.
water
Add water and bring to a simmer. Cook 15 minutes, stirring occasionally.
beef stew meateggplantsalt
Add eggplant and salt; simmer 8-10 minutes until eggplant is tender and the stew thickens. Serve hot.