Hello November! Time for stews. 🙂 I love Ethiopian food, so this take on beef stew was fun to make and very tasty. My one complaint…way too much cayenne. I can handle heat, but I felt like this overshadowed the fantastic spice mix that helped to make up the sauce. That said, I made this with double the liquid and a smidgen of the cayenne compared to the original recipe, so maybe I am becoming a pepper wuss? Either way, we’ll definitely make this again, but I may use a different method to get a little heat. This came from Sunset magazine originally, and I served it with steamed rice and Moroccan carrots.
- 2 medium onions, quartered lengthwise
- 1/4 cup butter
- 1 tablespoon minced fresh ginger
- 1 tablespoon ground paprika
- 1 teaspoon each ground cumin and fenugreek
- 1/2 teaspoon each ground turmeric, cinnamon, and cardamom
- 1/4 teaspoon each ground cloves and allspice
- pinch cayenne pepper or to taste
- 1 can (28 oz) whole tomatoes, crushed by hand.
- 1/2 cup dry red wine
- 1 1/2 pounds beef stew meat
In a food processor, pulse onions until very finely diced (almost puréed).
Melt butter in 4- to 5-quart pan over medium-high heat. Add onions and stir until browned, about 10 minutes.
Add ginger, paprika, cayenne, cumin, fenugreek, turmeric, cinnamon, cardamom, cloves, and allspice; stir until fragrant, about 1 minute. Add tomatoes, wine, and beef; bring to a simmer, then cover, reduce heat, and simmer, stirring occasionally, until beef is very tender when pierced, about 2 hours. Add salt to taste.
Note: The original recipe called for a tablespoon of cayanne. I goggled, used a scant half-teaspoon instead and I still felt like it really overshadowed all the great flavors here. If you like a ton of heat, go for it…I usually do too, but I found it unnecessary to be *that* hot here.
Note2: You can skip the fenugreek if you don’t have it on hand. It was optional in the original recipe. I liked it here, but it won’t affect the recipe to remove it.