Ethiopian Beef Stew in Berbere Sauce

Name: Ethiopian Beef Stew in Berbere Sauce
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 6 serving(s)
Ingredients: 1 small onion, chopped fine; 1/4 cup butter; 1 tablespoon minced ginger; 1 teaspoon paprika; 1 teaspoon cayenne; 1 teaspoon ground cumin; 1 teaspoon fenugreek seeds; 1/2 teaspoon ground turmeric; 1/2 teaspoon cinnamon; 1/2 teaspoon cardamom; 1/3 teaspoon ground cloves; 1/4 teaspoon ground allspice; 14 ounces crushed tomatoes; 1/4 cup dry red wine; 1/4 lb beef stew meat

Submitted by Rhonda Scheurer

"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!"

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Ready In:: 2hrs 50mins
Ingredients:: 15
Serves:: 6

ingredients

1 small onion, chopped fine
¹⁄₄ cup butter
1 tablespoon minced ginger
1 teaspoon paprika
1 teaspoon cayenne
1 teaspoon ground cumin
1 teaspoon fenugreek seeds
¹⁄₂ teaspoon ground turmeric
¹⁄₂ teaspoon cinnamon
¹⁄₂ teaspoon cardamom
¹⁄₃ teaspoon ground cloves
¹⁄₄ teaspoon ground allspice
14 ounces crushed tomatoes
¹⁄₄ cup dry red wine
¹⁄₄ lb beef stew meat

directions

Preheat oven to 325°F.
Melt butter on stove top in roasting pan.
In the roasting pan, brown the stew meat for about 10 minutes. Add the onion for the last few minutes.
Add the ginger, paprika, cayenne, cumin, fenugreek, turmeric, cinnamon, cardamom, cloves and allspice. Mix and cook for about one minute.
Add tomatoes and wine.
Cover, bring to a "medium" simmer.
Place in oven for approximately 2 hours. Add water or broth 1/2 cup at a time if stew is drying out.
Stew is done when meat can be easily pierced with a fork.

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Reviews

This is one of my favorite dishes. Could this be made in the crock pot with similar results? I can no longer get fresh Injera, however I have some Teff flour (thanks to a local co op that ordered for me) I will be making my first bread and introducing lots of people to this delicious dish.

melannandrews
This was a hit! I couldn't find fenugreek, so I had to substitute the same amount of ground mustard. Great flavor, wonderful with homemade injera. Two thumbs up!

Meowser
This was a great dish but I can't rate it as it is read because I tweeked it a little here and a little there. I can say this............you must have injera bread to be able to fully enjoy this type of dish. I didn't have the fenugreek seeds 'cause I couldn't find them. Still a great and unique flavor and spice that clears the sinuses without overwhelming the pallet.

badger_medic
I first tried Ethiopian food while I was traveling through Rome. The spices from the place I could smell around the block. This will do the same thing to your kitchen. Even if you can't find all the spices (and some are expensive at supermarkets) it works well if you have most and the time it takes to watch over a good stew. I promise if you like spicy food (not hot), you'll love this.

mr.ty