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Ethiopian Beef Stew

Yield: Makes 6 Servings

Ingredients

  • 2 medium onions, quartered lengthwise
  • 1/4 cup butter
  • 2 tablespoons Ethiopian Berbere spice
  • 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 2 T Berbere; stir until fragrant, about 1 minute.
  4. 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.
  5. Add salt to taste.