Close
Ingredients
| onions: 1 (chopped fine) |
| salted butter: 1/4 cup |
| ginger (minced): 1 Tbl |
| paprika: 1 tsp |
| cayenne pepper: 1 tsp |
| ground cumin: 1 tsp |
| fenugreek seed: 1 tsp |
| ground turmeric: 1/2 tsp |
| ground cinnamon: 1/2 tsp |
| cardamom (ground): 1/2 tsp |
| ground cloves: 1/3 tsp |
| allspice: 1/4 tsp |
| canned crushed tomatoes: 14 oz |
| red wine: 1/4 cup |
| beef stew meat: 0.25 lb |
Ethiopian Beef Stew in Berbere Sauce
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
150 min -
Servings
6 serving(s)
Tags
- 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.