Ethiopian Beef Stew

[distance1][one_fourth] Serves: 6 people [/one_fourth][one_fourth] Prep Time: 20 min [/one_fourth][one_fourth] Difficulty: Beginner [/one_fourth][one_fourth] Cooking: 2 hours[/one_fourth][distance1]



  • 2 medium onions, quartered lengthwise
  • 1/4 cup butter
  • 2 tablespoons Ethiopian Berbere spice
  • 1 can (14 1/2 oz.) crushed tomatoes in purée
  • 1/4 cup dry red wine
  • 2 1/2 pounds boned beef chuck, fat trimmed, cut into 3/4-inch chunks



  1. 1In a food processor, pulse onions until very finely diced (almost puréed).
  2. 2Melt butter in 4- to 5-quart pan over medium-high heat. Add onions and stir until browned, about 10 minutes.
  3. 3Add 2 T Berbere; stir until fragrant, about 1 minute.
  4. 4Add 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.
  5. 5Add salt to taste.
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