Oromo - Ethiopian Spiced Beef Stew

Ingredients

• 500g (1.1 lb) beef, cubed 500g (1.1 lb) beef, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 teaspoons fenugreek seeds 2 teaspoons fenugreek seeds
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 2 tomatoes, diced 2 tomatoes, diced
• 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): 18g, 5g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 38g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the chopped onion and sauté until golden brown.
3. 3.
   Stir in the minced garlic and grated ginger, cooking for an additional minute.
4. 4.
   Add the fenugreek seeds, cardamom, cumin, and paprika to the pot. Stir well to coat the onions and spices evenly.
5. 5.
   Add the cubed beef to the pot and cook until browned on all sides.
6. 6.
   Stir in the diced tomatoes and beef broth. Season with salt to taste.
7. 7.
   Reduce the heat to low, cover the pot, and simmer for 2-3 hours, or until the beef is tender.
8. 8.
   Serve the Oromo stew hot, garnished with fresh cilantro. Accompany with injera or steamed rice.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as chuck or stewing beef, for the best results. Trim any excess fat before cubing.
• Fenugreek seeds — Toasting the fenugreek seeds before adding them to the stew will enhance their flavor. Simply heat them in a dry pan over medium heat until fragrant.
• Injera — If injera is not readily available, you can serve the Oromo stew with steamed rice or crusty bread as a delicious alternative.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or Ethiopian berbere spice blend.
• Allow the stew to simmer on low heat for a longer time to develop richer flavors.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Serve the Oromo stew hot, accompanied by injera or steamed rice. The stew pairs well with a side of Ethiopian lentils or sautéed greens.

Presentation advice

Garnish the Oromo stew with a sprinkle of fresh cilantro to add a pop of color. Serve it in a traditional Ethiopian clay pot or a deep serving dish to enhance the cultural experience.