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!
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INGREDIENTS
Nutrition- 1
- 1⁄4cup butter
- 1tablespoon minced ginger
- 1teaspoon paprika
- 1teaspoon cayenne
- 1teaspoon ground cumin
- 1teaspoon fenugreek seeds
- 1⁄2teaspoon ground turmeric
- 1⁄2teaspoon cinnamon
- 1⁄2teaspoon cardamom
- 1⁄3teaspoon ground cloves
- 1⁄4teaspoon ground allspice
- 14ounces crushed tomatoes
- 1⁄4cup dry red wine
- 1⁄4
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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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