Best Beef Stew In Spicy Berbere Sauce Recipes
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
KAI SEGA WAT (SPICY ETHIOPIAN BEEF STEW)
Kai sega wat is a spicy Ethiopian beef stew. This stew has an amazing depth of flavour. It is bold and delicious.
Provided by Mavis K.
Categories Main
Time 2h
Number Of Ingredients 10
Steps:
- Heat a medium, heavy bottom pot on the stove on low heat
- Put the chopped beef on a plate and season it with 1 tsp of salt. Place the beef in the fridge while you work on the next steps.
- Use a food processor to mince the chopped onions
- Pour the onions into the pot. Cover the pot and cook the onions until they turn into a puree (about 20 minutes). Use a cooking spoon to stir the onions occasionally to prevent burning. Add bits of hot water to the onions if they start to stick to the bottom of the pot and start to burn. You can also turn the heat down further to prevent burning.
- Add the oil to the onions. Cover the pot and cook for 5 minutes, stirring occasionally.
- Pour the berbere spice into the pot. Mix well with the onions and cook for 10 minutes with the pot covered. Occasionally stir the mixture to prevent burning.
- Add the beef to the onion mixture. Mix well and cook covered for 10 minutes, stirring occasionally.
- Add and mix the garlic, ginger and niter kibbeh to the stew. Cook with the pot covered for 40 minutes. Continue to stir occasionally to prevent burning.
- Add salt (to taste) and ¾ cup of hot water to the stew. Cook covered for 20 minutes or until the stew is your desired thickness.
- Remove the stew from the stove once it's done cooking. Let it cool down for a bit so that it's not piping hot. Garnish the stew with fresh thyme (if desired ) and serve with injera or rice.
Nutrition Facts : Calories 168 kcal, Carbohydrate 15 g, Protein 4 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 15 mg, Sodium 1172 mg, Fiber 7 g, Sugar 5 g, ServingSize 1 serving
SPICED BEEF STEW WITH CARROTS AND CHICKPEAS
This hearty dinner recipe combines beef with bell pepper, carrots, chickpeas, and Ethiopian berbere seasoning-a spice blend of up to twenty ingredients including chile, paprika, ginger, and garlic. The result is a fragrant stew that will perk up winter palates and delight the senses. To soak up every delicious drop, serve it over a bed of fluffy couscous.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 3h25m
Number Of Ingredients 15
Steps:
- Generously season beef with salt and pepper. Dust with flour and shake off excess. Heat a Dutch oven or other heavy-bottomed pot over medium-high, and swirl in 2 tablespoons oil.
- Add half of beef in a single layer and cook, turning a few times, until browned in places, 5 to 7 minutes. Transfer to a plate, leaving fat in pot. Brown remaining beef; transfer to plate.
- Preheat oven to 350°F. Swirl remaining 1 tablespoon oil into pot, still over medium-high heat. Cook onion and bell pepper until onions are golden, 3 to 4 minutes. Add tomato paste and berbere seasoning and cook, stirring frequently, until tomato paste is caramelized, 1 minute. Add Worcestershire sauce and wine; boil until mostly evaporated.
- Return beef and any accumulated juices to pot along with broth. Bring to a boil. Cover pot, transfer to oven, and cook 1 1/2 hours. Remove pot from oven and stir carrots into stew. Cover and continue cooking in oven until beef is fork-tender and carrots are easily pierced with the tip of a knife, about 1 hour more. Stir in chickpeas; return to oven for 5 minutes more, just to heat through.
- Ladle stew into shallow bowls, sprinkle with mint, and serve. Cooled stew can be transferred to an airtight container and refrigerated up to 2 days, or frozen up to 3 months.
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
ERITREAN / ETHIOPIAN BEEF STEW -- TSEBHI SGA OR KEY WET
I grew up in Asmara, Eritrea eating and making this dish regulary. This dish is one of the most popular dishes in the Eritrean and Ethiopian community.
Provided by Mahteme
Categories Stew
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Chop onions into small fine pieces.
- Heat a shallow deep pan, about 3 to 4 inches deep.
- Add half of the spiced butter.
- Once butter is melted add the chopped onions and cook it until the onion is caramelized.
- Be sure not to burn the onions, keep stirring!
- Add the chili paste to the cooked onions.
- Mix it well by adding a drop of water at a time as needed.
- Cook for about 15 minutes by adding a drop of water as you stir to stop it from drying.
- Add tomatoes and cook for about 30 minutes more stirring it often and adding a drop of water as needed to prevent it from drying out.
- Cut beef into small bite sizes, about ½ inch cubes.
- Add beef to the cooking paste and cook covered for about 20 minutes or until it is cooked fully.
- Add the remainder of the spiced butter and mix well.
- Let cook of about 5 more minutes.
- Depending on your personal desire, you may add more water to bring it to the consistency you like.
Nutrition Facts : Calories 883.2, Fat 92, SaturatedFat 40.7, Cholesterol 142.9, Sodium 132.5, Carbohydrate 3.9, Fiber 0.7, Sugar 1.8, Protein 9.9
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