Beef Stewed in Red Pepper Paste

Ethiopian (a 3 part recipe) When making this use the Spiced Butter (Niter Kebber) Spiced Butter (Niter Kebbeh) and for the Spice Paste (berbere) use Spice Paste (Berbere)

• Ready In: 40 mins
• Yields: 1 roast

Ingredients

• 2  onions, finely chopped
• 1⁄3 cup  spice butter (niter kebbeh)
• 2  garlic cloves, minced
• 1  teaspoon  finely chopped gingerroot
• 1⁄4 teaspoon ground fenugreek
• 1⁄8 teaspoon ground cloves
• 1⁄8 teaspoon ground allspice
• 1⁄8 teaspoon ground nutmeg
• 1⁄4 cup paprika
• 2  tablespoons berbere (spice paste)
• 2⁄3 cup dry red wine
• 1⁄2 cup water
• 8  ounces tomato sauce
• 2  teaspoons salt
• 3  lbs  boneless lean beef, cut into 1-inch pieces
•  black pepper

Directions

1. In a large stewpot, cook the onions over moderate heat for about 5 minutes, or until they are soft and dry.
2. Do not let brown or burn.
3. Stir in the niter kebbeh.
4. When it heats up, add the garlic, ginger, fenugreek, cloves, allspice, and nutmeg.
5. Stir well.
6. Add the paprika and berbere, and stir for 3 minutes.
7. Add the wine, water, tomato sauce, and salt, and bring the mixture to a boil.
8. Add the beef and turn the pieces around in the sauce to coat.
9. Cover the pot and simmer the beef for about 1 hour over low heat.
10. Season with black pepper.