Eritrean-style Spicy Beef Stew with Massaman Flavors

Ingredients

In this Eritrean adaptation, we incorporate the traditional Eritrean spice blend called berbere, which adds a distinct heat and complexity to the dish. Additionally, we use injera, a staple Eritrean flatbread, as a serving accompaniment instead of rice or noodles. We alse have the original recipe for Prik gaeng massaman, so you can check it out.

• 500g (1.1 lb) beef, cut into cubes 500g (1.1 lb) beef, cut into cubes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 tablespoons berbere spice blend 2 tablespoons berbere spice blend
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1 teaspoon fenugreek seeds 1 teaspoon fenugreek seeds
• 400ml (1 2/3 cups) coconut milk 400ml (1 2/3 cups) coconut milk
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 cups beef broth 2 cups beef broth
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Injera, for serving Injera, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 20g
• 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. Add the chopped onion and sauté until translucent.
2. 2.
   Add the minced garlic and grated ginger to the pot and cook for another minute.
3. 3.
   Add the beef cubes to the pot and brown them on all sides.
4. 4.
   Stir in the berbere spice blend, ground cumin, ground coriander, ground cardamom, ground cinnamon, and fenugreek seeds. Cook for a few minutes until the spices become fragrant.
5. 5.
   Pour in the coconut milk, tomato paste, and beef broth. Stir well to combine.
6. 6.
   Bring the stew to a simmer, then reduce the heat to low. Cover the pot and let it cook for about 2 hours, or until the beef is tender.
7. 7.
   Season with salt to taste.
8. 8.
   Serve the Eritrean-style Spicy Beef Stew with Massaman Flavors hot, garnished with fresh cilantro, and accompanied by injera.

Treat your ingredients with care...

• Berbere spice blend — If you can't find berbere spice blend, you can make your own by combining chili powder, paprika, cayenne pepper, ground ginger, ground coriander, ground cardamom, ground fenugreek, ground cinnamon, and ground cloves.
• Injera — If you don't have access to injera, you can serve the stew with rice or flatbread.

Tips & Tricks

• For an extra burst of flavor, marinate the beef cubes in the berbere spice blend for a few hours before cooking.
• Adjust the spiciness of the stew by adding more or less berbere spice blend according to your preference.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the stew during the last few minutes of cooking.

Serving advice

Serve the Eritrean-style Spicy Beef Stew with Massaman Flavors hot, accompanied by injera. The injera can be torn into pieces and used to scoop up the stew, allowing the flavors to meld together.

Presentation advice

Garnish the stew with fresh cilantro leaves to add a pop of color and freshness. Serve it in a deep bowl to showcase the rich and aromatic broth.