Ethiopian Beef Stew
Ethiopian cuisine may be one of the world's best kept secrets but this spicy beef stew is sure to delight. The centerpiece of Ethiopian cuisine is spicy meat and vegetable dishes, called wat (or wot), which is a thick stew, served atop a large sourdough flatbread. I've made this recipe several times and really enjoyed it. It's super simple easy and very flavorful.
For this recipe I added the spices individually but when in a hurry or for a change of pace I'll use the seasoning blend Berbere. Pronounced as "burr-bear". From the horn of Africa comes the delightful seasoning blend known as Berbere which is considered the culinary foundation of the Ethiopian cuisine.
If you love to try exotic dishes then you may also be interested in our recipe for Doro Wat (Ethipoian Chicken).
- Puree chilies, garlic, spices and wine.
- Brown beef in hot oil, about 7-8 minutes
- Remove beef from pan and sauté onion in oil, then add peppers sauce and sauté a few more minutes.
- Add chilies puree to the pan and bring to a boil.
- Return beef to pan and mix with the sauce.
- Reduce heat, cover pan and simmer 1 1/2 hours, checking often and add water as needed.
Nutritional Information (per serving):
Sat Fat 5g
Trans Fat .5g
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