Ethiopian Beef Stew in Berbere Sauce
Per serving
For a complete Ethiopian feast, make this dish with (other recipes from my book): - Lentils of Doom - Cabbage of Ostracism - Tofu Dorowat (if you like tofu, or are accommodating a vegetarian... chicken otherwise) Making these four dishes together, you can: - Pick up one large white onion and chop it finely. Split it four ways between the dishes. - Pick up one 28-oz can of crushed tomatoes and split it between the Dorowat and Beef Stew Start the beef early, then the dorowat. Then, do the lentils (assuming pre-cooked potatoes) and cabbage. Pick up some Enjera (that amazing yummy bread). Live in Calgary? Pick it up fresh at Amy's Confectionery on 7th between 11AM and 5PM. YUM!
Ingredients
6 serv.- small onion, chopped fine↗1
- butter↗1⁄4 cup
- minced ginger↗1 tablespoon
- paprika↗1 teaspoon
- cayenne↗1 teaspoon
- ground cumin↗1 teaspoon
- fenugreek seeds1 teaspoon
- ground turmeric↗1⁄2 teaspoon
- cinnamon↗1⁄2 teaspoon
- cardamom↗1⁄2 teaspoon
- ground cloves↗1⁄3 teaspoon
- ground allspice1⁄4 teaspoon
- crushed tomatoes↗14 ounces
- dry red wine↗1⁄4 cup
- beef stew meat↗1⁄4 lb
Step-by-step instructions
- 1
Preheat oven to 325°F.
- 2
Melt butter on stove top in roasting pan.
- 3
In the roasting pan, brown the stew meat for about 10 minutes. Add the onion for the last few minutes.
- 4
Add the ginger, paprika, cayenne, cumin, fenugreek, turmeric, cinnamon, cardamom, cloves and allspice. Mix and cook for about one minute.
- 5
Add tomatoes and wine.
- 6
Cover, bring to a "medium" simmer.
- 7
Place in oven for approximately 2 hours. Add water or broth 1/2 cup at a time if stew is drying out.
- 8
Stew is done when meat can be easily pierced with a fork.
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