In a food processor, pulse onions until very finely diced (almost puréed).
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.
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.
and love it. I tried it with Penzeys spice berbere and it was ouch too hot. Cut back the cayenne to maybe 1/2 teaspoon and just upped the other ground pepper. My husband wishes I would make it spicier but I just can't handle it. Served over potatoes or rice.
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.
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.
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.
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!
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...
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