Beef Stew in Spicy Berbere Sauce

Name: Beef Stew in Spicy Berbere Sauce
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 6
Cuisine: Global
Ingredients: 1 kilograms boned beef chuck, fat trimmed, cut into 3/4-inch chunks; 59 milliliters butter; 411 grams can crushed tomatoes in purée; 0 teaspoons each ground cloves and allspice; 59 milliliters dry red wine; 1 Tbsp minced fresh ginger; 1 teaspoon each ground cumin and fenugreek (optional; see; 1 Tbsp each ground paprika and cayenne (see notes); 1 teaspoons each ground turmeric, cinnamon, and cardamom; 2 mediums onions, quartered lengthwise; 6 servings Salt

Beef Stew in Spicy Berbere Sauce might be just the main course you are searching for. This recipe serves 6. One portion of this dish contains about 38g of protein, 30g of fat, and a total of 459 calories. If you have ginger, ground paprikan and cayenne, ground cloves and allspice, and a few other ingredients on hand, you can make it. To use up the fresh ginger you could follow this main course with the Fresh Ginger Cookies as a dessert. It will be a hit at your Autumn event. It is a good option if you're following a gluten free and primal diet.

Instructions

In a food processor, pulse onions until very finely diced (almost pured).

Ingredients you will need

Onion

Equipment you will use

Food Processor

Melt butter in 4- to 5-quart pan over medium-high heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add onions and stir until browned, about 10 minutes.

Ingredients you will need

Onion

Add ginger, paprika, cayenne, cumin, fenugreek, turmeric, cinnamon, cardamom, cloves, and allspice; stir until fragrant, about 1 minute.

Ingredients you will need

Allspice

Cardamom

Cinnamon

Turmeric

Ground Cayenne Pepper

Paprika

Clove

Ginger

Cumin

Add tomatoes, wine, and beef; bring to a simmer, then cover, reduce heat, and simmer, stirring occasionally, until beef is very tender when pierced, about 2 hours.

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Tomato

Beef

Wine

Add salt to taste.

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Salt

Berbere: This heady spice mixture is the basis for all Ethiopian cooking. It can feature clove, cayenne, ginger, cumin, turmeric, and cinnamon, among other spices. Ground fenugreek seeds, which add a mildly sweet flavor, are also typical. Buy them at Middle Eastern markets or from Penzeys Spices ($09 per 1/4-cup jar; www.penzeys.com).

Ingredients you will need

Ground Fenugreek

Cinnamon

Turmeric

Berbere

Ground Cayenne Pepper

Ginger

Spices

Clove

Cumin

Seeds

Injera: Authentic injera is made from fermented teff, a grain common in Ethiopia. The bread's spongy, bubbly texture is similar to that of a pancake. If authenticity is your aim, you can buy teff flour from Abyssinian Market ($25 for 5 lb.; www.abyssinianmarket.com).

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Teff Flour

Bread

Grains

Teff

Tej: This Ethiopian honey wine is the traditional match for spicy stews, but few retailers in the United States carry authentic imported tej. You can buy a bottle at many Ethiopian restaurants, but an accessible alternative is off-dry Riesling, which pairs beautifully with the spicy beef stew. Our favorite: Sptlese Rieslings from Germany's Mosel region.

Ingredients you will need

Dry Riesling