Beef Stew in Spicy Berbere Sauce |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 1 |
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This hearty beef stew in spicy berbere sauce is even easier to make than the classic American version. Ingredients:
2 medium onions, quartered lengthwise |
1/4 cup butter |
1 tablespoon minced fresh ginger |
1 tablespoon each ground paprika and cayenne (see notes) |
1 teaspoon each ground cumin and fenugreek (optional; see |
1/2 teaspoon each ground turmeric, cinnamon, and cardamom |
1/4 teaspoon each ground cloves and allspice |
1 can (14 1/2 oz.) crushed tomatoes in purée |
1/4 cup dry red wine |
2 1/2 pounds boned beef chuck, fat trimmed, cut into 3/4-inch chunks |
salt |
Directions:
1. In a food processor, pulse onions until very finely diced (almost puréed).
2. Melt butter in 4- to 5-quart pan over medium-high heat. Add onions and stir until browned, about 10 minutes.
3. Add ginger, paprika, cayenne, cumin, fenugreek, turmeric, cinnamon, cardamom, cloves, and allspice; stir until fragrant, about 1 minute. 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. Add salt to taste.
4. Note: Nutritional analysis is per serving.
5. Ethiopian cooking 101:
6. 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 ($1.09 per 1/4-cup jar; ).
7. 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.; ).
8. 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: Spätlese Rieslings from Germany's Mosel region.
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