Exotic Ethiopian flavors! From Sunset Magazine March 2006. For a less spicy version, reduce the amount of cayenne from one tablespoon to one or two teaspoons. If you have any Ethiopian Tej honey wine on hand, use it in place of the dry red wine in this recipe. (Honey mead would work, too.) This makes the house smells heavenly!
- 1 large white onion, chopped coarsely
- 1⁄4 cup butter
- 1 tablespoon fresh ginger, grated
- 1 tablespoon paprika
- 1 tablespoon cayenne (read intro)
- 1 teaspoon ground cumin
- 1 teaspoon fenugreek seeds
- 1⁄2 teaspoon ground turmeric
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon cardamom
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon ground allspice
- 1 (14 1/2 ounce) can crushed tomatoes
- 1⁄4 cup dry red wine
- 2 1⁄2 lbs beef stew meat (such as chuck)
- salt, to taste
- Preheat oven to 325 degrees.
- Pulse the onion in a mini-chopper or blender until almost pureed.
- Melt butter in a heat proof Dutch oven and brown the stew meat, for about 10 minutes. Add the onion the last few minutes.
- Add the fresh ginger, paprika, cayenne, cumin, fenugreek, turmeric, cinnamon, cardamom, cloves, and allspice. Stir mixture until fragrant, approximately 1 more minute.
- Add the tomatoes and wine. Cover, bring to a "medium" simmer and place in oven for approximately 2 hours. If stew looks like it may be drying out, add a little bit of water or broth, about 1/2 cup at a time. Stew is done when meat can be easily pierced with a fork.
- Just before serving, season with salt and pepper.