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...
Beef Stew in Spicy Berbere Sauce
sjsimmy Posted: 01/16/09
Amandaks Posted: 11/01/09
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
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
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
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.