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Ingredients

• 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
  Salt

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Directions

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.