Rating: 4.5 stars
8 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 5

This hearty beef stew in spicy berbere sauce is even easier to make than the classic American version.

This Story Originally Appeared On sunset.com

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Dan Goldberg

Recipe Summary

prep:
20 mins
cook:
2 hrs
total:
2 hrs 20 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor, pulse onions until very finely diced (almost puréed).

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  • Melt butter in 4- to 5-quart pan over medium-high heat. Add onions and stir until browned, about 10 minutes.

  • 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.

  • Note: Nutritional analysis is per serving.

  • Ethiopian cooking 101:

  • 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 ($09 per 1/4-cup jar; www.penzeys.com).

  • 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.; www.abyssinianmarket.com).

  • 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.

Chef's Notes

Notes: A generous dose of cayenne gives this stew a lively heat. If you prefer milder spice, reduce the amount to 1 or 2 teaspoons.

Nutrition Facts

400 calories; calories from fat 50%; protein 38g; fat 22g; saturated fat 10g; carbohydrates 11g; fiber 1.6g; sodium 336mg; cholesterol 144mg.
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