Best 3 Ethiopian Beef Stew In Spicy Berbere Sauce Recipes
**Indulge in the Enticing Flavors of Ethiopian Beef Stew: A Culinary Journey into Bold Spices and Rich Aromas**
Embark on a tantalizing culinary journey with Ethiopian beef stew, a dish that captivates the senses with its vibrant blend of spices, succulent beef, and the warmth of berbere sauce. Originating from the heart of Ethiopia, this traditional stew showcases the country's rich culinary heritage and is a staple dish enjoyed by locals and food enthusiasts alike. With its complex flavors, tender beef, and the perfect balance of heat and aromatic spices, Ethiopian beef stew promises an unforgettable dining experience.
This article presents a collection of meticulously curated Ethiopian beef stew recipes, each offering unique variations to suit diverse preferences. From the classic and authentic approach to modern interpretations with a twist, these recipes provide a comprehensive guide to creating this delectable dish in the comfort of your own kitchen. Whether you're a seasoned cook or a beginner looking to explore new culinary horizons, this article serves as your ultimate resource for mastering the art of Ethiopian beef stew.
ETHIOPIAN BEEF STEW IN BERBERE SAUCE
For a complete Ethiopian feast, make this dish with (other recipes from my book): - Lentils of Doom - Cabbage of Ostracism - Tofu Dorowat (if you like tofu, or are accommodating a vegetarian... chicken otherwise) Making these four dishes together, you can: - Pick up one large white onion and chop it finely. Split it four ways between the dishes. - Pick up one 28-oz can of crushed tomatoes and split it between the Dorowat and Beef Stew Start the beef early, then the dorowat. Then, do the lentils (assuming pre-cooked potatoes) and cabbage. Pick up some Enjera (that amazing yummy bread). Live in Calgary? Pick it up fresh at Amy's Confectionery on 7th between 11AM and 5PM. YUM!
Provided by Rhonda Scheurer
Categories Stew
Time 2h50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 325°F.
- Melt butter on stove top in roasting pan.
- In the roasting pan, brown the stew meat for about 10 minutes. Add the onion for the last few minutes.
- Add the ginger, paprika, cayenne, cumin, fenugreek, turmeric, cinnamon, cardamom, cloves and allspice. Mix and cook for about one minute.
- Add tomatoes and wine.
- Cover, bring to a "medium" simmer.
- Place in oven for approximately 2 hours. Add water or broth 1/2 cup at a time if stew is drying out.
- Stew is done when meat can be easily pierced with a fork.
Nutrition Facts : Calories 89.3, Fat 8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 70.3, Carbohydrate 3, Fiber 0.9, Sugar 0.7, Protein 0.6
BEEF STEW IN BERBERE SAUCE
Exotic Ethiopian flavors! From Sunset Magazine March 2006. For a less spicy version, reduce the amount of cayenne from one tablespoon to one or two teaspoons. If you have any Ethiopian Tej honey wine on hand, use it in place of the dry red wine in this recipe. (Honey mead would work, too.) This makes the house smells heavenly!
Provided by COOKGIRl
Categories Stew
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees.
- Pulse the onion in a mini-chopper or blender until almost pureed.
- Melt butter in a heat proof Dutch oven and brown the stew meat, for about 10 minutes. Add the onion the last few minutes.
- Add the fresh ginger, paprika, cayenne, cumin, fenugreek, turmeric, cinnamon, cardamom, cloves, and allspice. Stir mixture until fragrant, approximately 1 more minute.
- Add the tomatoes and wine. Cover, bring to a "medium" simmer and place in oven for approximately 2 hours. If stew looks like it may be drying out, add a little bit of water or broth, about 1/2 cup at a time. Stew is done when meat can be easily pierced with a fork.
- Just before serving, season with salt and pepper.
Nutrition Facts : Calories 362.3, Fat 16.8, SaturatedFat 8.7, Cholesterol 141.3, Sodium 313.1, Carbohydrate 10.2, Fiber 2.8, Sugar 1.4, Protein 43.1
ETHIOPIAN BEEF STEW IN SPICY BERBERE SAUCE
Steps:
- 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 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 ($1.09 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.
Tips:
- Use good quality beef: The better the quality of the beef, the better the stew will be. Look for beef that is well-marbled and has a good amount of fat.
- Brown the beef before stewing: Browning the beef adds flavor and depth to the stew. Be sure to brown the beef in a hot skillet over high heat until it is well-browned on all sides.
- Use a good quality berbere spice blend: Berbere is a key ingredient in Ethiopian beef stew. It is a blend of spices that includes chili peppers, cumin, coriander, cardamom, and cloves. You can find berbere spice blend at most African or Middle Eastern grocery stores.
- Simmer the stew for at least 2 hours: The longer you simmer the stew, the more tender the beef will be and the more flavorful the sauce will become. Simmer the stew for at least 2 hours, or longer if you have time.
- Serve the stew with injera: Injera is a traditional Ethiopian flatbread that is perfect for sopping up the stew. You can find injera at most African or Middle Eastern grocery stores.
Conclusion:
Ethiopian beef stew is a delicious and flavorful dish that is perfect for a cold winter day. The stew is made with beef, berbere spice blend, tomatoes, onions, and garlic. It is simmered until the beef is tender and the sauce is thick and flavorful. Serve the stew with injera or rice.
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