Beef Stew In Berbere Sauce

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1 large onion, chopped coarsely
• 1/4 cup butter
• 1 tablespoon fresh ginger, grated
• 1 tablespoon paprika
• 1 tablespoon cayenne (read intro)
• 1 teaspoon ground cumin
• 1 teaspoon fenugreek seeds
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cardamom
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1 (14 1/2 ounce) can crushed tomatoes
• 1/4 cup dry red wine
• 2 1/2 lbs beef stew meat (such as chuck)
• salt, to taste

Recipe

• 1 preheat oven to 325 degrees.
• 2 pulse the onion in a mini-chopper or blender until almost pureed.
• 3 melt butter in a heat proof dutch oven and brown the stew meat, for about 10 minutes. add the onion the last few minutes.
• 4 add the fresh ginger, paprika, cayenne, cumin, fenugreek, turmeric, cinnamon, cardamom, cloves, and allspice. stir mixture until fragrant, approximately 1 more minute.
• 5 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.
• 6 just before serving, season with salt and pepper.