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
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (adjust to taste) 1/2 teaspoon cayenne pepper (adjust to taste)
• 1/2 teaspoon ground fenugreek 1/2 teaspoon ground fenugreek
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 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): 10g, 4g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the onions and sauté until golden brown.
2. 2.
   Add the minced garlic and grated ginger to the pot and cook for another minute.
3. 3.
   In a small bowl, combine the berbere spice blend, paprika, cayenne pepper, fenugreek, cardamom, and cinnamon. Mix well.
4. 4.
   Add the spice mixture to the pot and cook for a minute, stirring constantly to toast the spices.
5. 5.
   Add the beef stew meat to the pot and brown it on all sides.
6. 6.
   Stir in the beef broth and tomato paste. Season with salt to taste.
7. 7.
   Reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the beef is tender and the flavors have melded together.
8. 8.
   Serve the Ethiopian Spiced Beef Stew hot, garnished with fresh cilantro. Accompany it with injera or rice for a complete meal.

Treat your ingredients with care...

• Beef stew meat — For the best results, choose a tender cut of beef, such as chuck or sirloin, and cut it into bite-sized cubes. Trim any excess fat before cooking to avoid greasiness.
• Berbere spice blend — If you prefer a milder spice level, reduce the amount of berbere spice blend or omit the cayenne pepper altogether. Adjust the spices according to your taste preferences.

Tips & Tricks

• To enhance the flavors, marinate the beef in the spice mixture for a few hours or overnight before cooking.
• If you can't find berbere spice blend, you can make your own by combining paprika, cayenne pepper, ginger, fenugreek, cardamom, cinnamon, and a pinch of cloves.
• Adjust the spice level by adding more or less cayenne pepper according to your preference.
• For a thicker stew, mix 1 tablespoon of cornstarch with a little water and add it to the pot during the last 10 minutes of cooking.
• Leftovers can be refrigerated for up to 3 days or frozen for future enjoyment.

Serving advice

Serve the Ethiopian Spiced Beef Stew with injera, a traditional Ethiopian sourdough flatbread. The injera not only complements the flavors of the stew but also serves as a utensil to scoop up the tender beef and soak up the flavorful sauce. Alternatively, you can serve the stew with steamed rice for a delicious and satisfying meal.

Presentation advice

Garnish the Ethiopian Spiced Beef Stew with fresh cilantro to add a pop of color and freshness. Serve it in a deep bowl or on a large platter, allowing the rich red color of the stew to shine. Accompany the dish with a stack of injera or a mound of fluffy rice for an inviting presentation.