30-Min Rawon: Black Beef Stew
Indonesian black beef stew built on a fragrant spice paste of garlic, ginger, and candlenuts, simmered fast with pre-cut beef and caramelized onions. Rich, savory, ready in 30 minutes.
- Total time
- 30 min
- Servings
- 4
- Calories
- 420
- Protein
- 38g
Ingredients
- 1.5 lb beef chuck, cubed (0.75-inch pieces)
- 1 medium yellow onion, sliced thin
- 4 whole garlic cloves
- 1 tbsp fresh ginger, peeled and sliced
- 3 whole candlenuts (macadamia nuts as substitute)
- 3 tbsp kecap manis (sweet soy sauce)
- 2 cups beef or chicken broth
- 1 tbsp fresh lime juice
Instructions
- 1
Pound garlic, ginger, and candlenuts in a mortar to a rough paste, about 2 minutes. If no mortar, use a small blender.
- 2
Heat 2 tbsp oil in a heavy pot over medium-high until shimmering, about 90 seconds.
- 3
Add sliced onion and cook, stirring occasionally, until caramelized and fragrant, 4–5 minutes.
- 4
Stir in the spice paste and cook for 1 minute until fragrant, then add beef cubes and toss to coat.
- 5
Pour in broth and kecap manis, bring to a simmer, cover, and cook until beef is fork-tender, 18–20 minutes.
- 6
Stir in lime juice, taste, and adjust salt and pepper. Serve hot with rice.
Tools you’ll need
- mortar and pestle (or small blender)
- heavy 4-5 quart pot with lid
- wooden spoon
- measuring spoons
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