Key Wat Ethiopian Spicy Beef Stew Recipes

Steps:

• Heat 1 tbsp canola oil in a large dutch oven over medium-high heat. Pat beef dry and season with salt and pepper. Brown beef in batches in the dutch oven, about 3 minutes per side. Removing browned beef to a plate to catch its juices.
• Without cleaning the dutch oven, add remaining tbsp of canola oil. Reduce heat to medium-low. Add onions and cook until golden brown, about 10-15 minutes. Add garlic and cook for 2 minutes, until fragrant.
• Add RawSpiceBar's Berbere & Mitmita spices and sugar to onions and garlic, cook for 1-2 minutes, until fragrant.
• Add chopped tomatoes to mixture, combine until tomatoes brown, about 3-5 minutes. Add beef stock and beef and bring it to a boil. Reduce heat to medium-low to simmer.
• Simmer the beef for at least an hour, up to two. Remove beef from the cooking liquid and shred it by pulling the chunks apart with two forks. Add beef back to the stock mixture and simmer for another 15 minutes.
• Serve with injera, couscous or butternut squash mash (see RawSpiceBar's monthly blog for recipes).

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.

Steps:

• 1. Add the oil and ghee or butter to a pan over medium heat. (Niter kibbeh, the real thing, is a spice-infused clarified butter which is used as the frying medium for most Ethiopian dishes).
• 2. Gently fry the onion until very soft and just about caramelised. Add the garlic, berbere spice, tomato paste and sugar, mix well, and cook until thick.
• 3. Add a little of the stock (or water) to make a paste. Add the remaining liquid and the meat cubes, season with salt, and cook gently for 1 hour, or until the meat is tender and the sauce thickened and reduced.
• 4. Serve with injera, the Ethiopian flatbread. If correctly made and almost crispy, pieces can be used as eating utensils.

Steps:

• In medium pot sauté the onion using one cup of boiled water by adding two tablespoon each time until the onion is soft and golden brown.
• In the cooked onion, add one cup boiled water, purified butter, garlic, ginger, bishop weeds, wine and turmeric. Cook for 5 minutes.
• On a baking pan, spread the ground beef and cook it in oven or stir-fry until brown.
• Sprinkle the stir-fry ground beef in the sauce; mix well; add two cups boiled water; cover and cook it for 20 minutes or until simmers.
• Add to the stew white pepper, salt and false cardamom; cook it for 5 minutes; remove from heat.
• Serve it hot with Injera, rice, bread or as desired.
• * You will find these spices in Ethiopian or Indian shops/groceries.
• ** Please go to www.yewoinfamilycooking.com to see how to prepare Clarified/Purified Butter (Nitir Kebe).