Ethiopian Spiced Beef Stew

Ingredients

• 500g (1.1 lb) beef stew meat, cubed 500g (1.1 lb) beef stew meat, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 tablespoons berbere spice blend 2 tablespoons berbere spice blend
• 2 tomatoes, diced 2 tomatoes, diced
• 2 carrots, sliced 2 carrots, sliced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 20g, 6g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the onions and sauté until golden brown.
3. 3.
   Stir in the minced garlic and grated ginger, cooking for an additional minute.
4. 4.
   Add the cubed beef and cook until browned on all sides.
5. 5.
   Sprinkle the berbere spice blend over the meat and stir well to coat.
6. 6.
   Add the diced tomatoes, carrots, and potatoes to the pot, stirring to combine.
7. 7.
   Pour in the beef broth and season with salt to taste.
8. 8.
   Bring the stew to a boil, then reduce the heat to low and cover the pot.
9. 9.
   Simmer the stew for 2-3 hours, or until the beef is tender and the flavors have melded together.
10. 10.
    Serve the Ethiopian Spiced Beef Stew hot, garnished with fresh cilantro. Enjoy with injera or rice.

Treat your ingredients with care...

• Berbere spice blend — If you can't find berbere spice blend in stores, you can make your own by combining chili powder, paprika, cayenne pepper, ginger, garlic powder, cinnamon, and cloves. Adjust the spice levels according to your preference.

Tips & Tricks

• For an extra depth of flavor, marinate the beef in the berbere spice blend overnight before cooking.
• Adjust the spiciness of the stew by adding more or less berbere spice blend according to your taste preferences.
• Serve the Ethiopian Spiced Beef Stew with a side of injera, a traditional Ethiopian flatbread, for an authentic experience.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with water and add it to the stew during the last 15 minutes of cooking.

Serving advice

Serve the Ethiopian Spiced Beef Stew hot, accompanied by injera or rice. Garnish with fresh cilantro for a burst of freshness.

Presentation advice

Present the Ethiopian Spiced Beef Stew in a deep bowl, allowing the vibrant colors of the stew to shine through. Place a piece of injera or a mound of rice in the center of the bowl and ladle the stew around it. Garnish with a sprig of fresh cilantro for an added touch of green.