Ethiopian Beef Stew In Berbere Sauce Recipes

ETHIOPIAN BEEF STEW IN BERBERE SAUCE

Ethiopian Beef Stew in Berbere Sauce image

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!

Provided by Rhonda Scheurer

Categories Stew

Time 2h50m

Yield 6 serving(s)

Number Of Ingredients 15

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

Steps:

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.

Nutrition Facts : Calories 89.3, Fat 8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 70.3, Carbohydrate 3, Fiber 0.9, Sugar 0.7, Protein 0.6

BEEF STEW IN BERBERE SAUCE

Beef Stew in Berbere Sauce image

Exotic Ethiopian flavors! From Sunset Magazine March 2006. For a less spicy version, reduce the amount of cayenne from one tablespoon to one or two teaspoons. If you have any Ethiopian Tej honey wine on hand, use it in place of the dry red wine in this recipe. (Honey mead would work, too.) This makes the house smells heavenly!

Provided by COOKGIRl

Categories Stew

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

1 large white onion, chopped coarsely
1/4 cup butter
1 tablespoon fresh ginger, grated
1 tablespoon paprika
1 tablespoon cayenne (read intro)
1 teaspoon ground cumin
1 teaspoon fenugreek seeds
1/2 teaspoon ground turmeric
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1 (14 1/2 ounce) can crushed tomatoes
1/4 cup dry red wine
2 1/2 lbs beef stew meat (such as chuck)
salt, to taste

Steps:

Preheat oven to 325 degrees.
Pulse the onion in a mini-chopper or blender until almost pureed.
Melt butter in a heat proof Dutch oven and brown the stew meat, for about 10 minutes. Add the onion the last few minutes.
Add the fresh ginger, paprika, cayenne, cumin, fenugreek, turmeric, cinnamon, cardamom, cloves, and allspice. Stir mixture until fragrant, approximately 1 more minute.
Add the tomatoes and wine. Cover, bring to a "medium" simmer and place in oven for approximately 2 hours. If stew looks like it may be drying out, add a little bit of water or broth, about 1/2 cup at a time. Stew is done when meat can be easily pierced with a fork.
Just before serving, season with salt and pepper.

Nutrition Facts : Calories 362.3, Fat 16.8, SaturatedFat 8.7, Cholesterol 141.3, Sodium 313.1, Carbohydrate 10.2, Fiber 2.8, Sugar 1.4, Protein 43.1

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