Ethiopian Beef Stew in Berbere Sauce

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!

• Ready In: 2 hrs 50 mins
• 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

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.