BEEF STEWED IN RED PEPPER PASTE
Ethiopian (a 3 part recipe) When making this use the Spiced Butter (Niter Kebber) Recipe #173373 and for the Spice Paste (berbere) use Recipe #173372
Provided by Charlotte J
Categories Stew
Time 40m
Yield 1 roast
Number Of Ingredients 16
Steps:
- In a large stewpot, cook the onions over moderate heat for about 5 minutes, or until they are soft and dry.
- Do not let brown or burn.
- Stir in the niter kebbeh.
- When it heats up, add the garlic, ginger, fenugreek, cloves, allspice, and nutmeg.
- Stir well.
- Add the paprika and berbere, and stir for 3 minutes.
- Add the wine, water, tomato sauce, and salt, and bring the mixture to a boil.
- Add the beef and turn the pieces around in the sauce to coat.
- Cover the pot and simmer the beef for about 1 hour over low heat.
- Season with black pepper.
Nutrition Facts : Calories 4352.7, Fat 327.7, SaturatedFat 145.8, Cholesterol 1074.3, Sodium 7073.6, Carbohydrate 62, Fiber 17.4, Sugar 23.2, Protein 258.8
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