Key Wat Spicy Ethiopian Stewed Beef Recipes

Steps:

• Heat oil in a large pot over medium heat; add onion and a pinch of salt. Cook and stir onion until softened and translucent, 5 to 10 minutes. Add garlic and ginger; cook and stir until fragrant, about 1 minute. Add beets and stir to combine. Pour water over beet mixture and sprinkle 1/2 teaspoon salt; bring to a boil.
• Cover pot and reduce heat to medium-low; simmer, stirring occasionally, until beets are easily pierced with a fork, 20 to 25 minutes. Add potatoes and cook until potatoes are soft but not falling apart, about 15 minutes.

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:

• 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).