Beef Stew in Spicy Berbere Sauce

  • sjsimmy Posted: 01/16/09
    Worthy of a Special Occasion

    The "sauce" for this stew is outstanding! I will definitely make this again, maybe using lentils, chickpeas or chicken instead of beef. I cooked the stew 2 hours on a low heat as suggested, but the beef never became tender. This is probably not the fault of the recipe, though, I'm terrible at cooking beef...

  • Amandaks Posted: 11/01/09
    Worthy of a Special Occasion

    Great recipe. Next time I will double the recipe so my husband and I don't fight over the leftovers!

  • Onecentinvegas Posted: 10/20/11
    Worthy of a Special Occasion

    I just didn't like this much, but my husband loved it. I followed the recipe exactly except I used less red pepper, and when it was done it had a sharp edge to the taste that I just didn't like. I added some raisins and a tablespoon of brown sugar which helped smooth it out, but it isn't something I'd make again. Husband ate 3 helpings and thought it was very good, but it just didn't do it for me.

  • mgowin Posted: 10/06/11
    Worthy of a Special Occasion

    This is really great! I went through all the steps through adding the wine and then moved everything over to my crockpot. I let it cook all afternoon and then we ate it over brown rice. It was super easy and delicious!

  • lperejma Posted: 11/25/12
    Worthy of a Special Occasion

    DO NOT USE THE FULL AMOUNT OF CAYENNE CALLED FOR. Has anyone ever tried this with the full amount of cayenne called for? Do they still have tastebuds? I reduced the amount of cayenne to 1 tsp and I still found it to be very spicy, almost inedible. Have the people at Sunset Magazine actually tried this recipe before publishing it? Even 1 tsp of cayenne that they say you can cut the amount down to gives the stew much more than a "lively heat" they claim.

  • KSussman Posted: 01/26/14
    Worthy of a Special Occasion

    Easy recipe, and provides a different riff on your typical beef stew. You'll want to drain the chopped onions in a sieve or colander since they release a lot of liquid during the chopping process. I substituted a Tunisian spice blend (from Fairway supermarket) for several of the spices, and added cardamom and allspice per the recipe. Very flavorful. Will serve over quinoa for a gluten-free dinner.

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