Name: Beef Stewed In Red Pepper Paste
Yield: 4 servings
Ingredients: 2 onions, finely chopped; 1/3 cup spice butter (niter kebbeh); 2 garlic cloves, minced; 1 teaspoon finely chopped gingerroot; 1/4 teaspoon ground fenugreek; 1/8 teaspoon ground cloves; 1/8 teaspoon ground allspice; 1/8 teaspoon ground nutmeg; 1/4 cup paprika; 2 tablespoons berbere (spice paste); 2/3 cup dry red wine; 1/2 cup water; 8 ounces tomato sauce; 2 teaspoons salt; 3 lbs boneless lean beef, cut into 1-inch pieces; black pepper

Servings: persons

2 onions, finely chopped
1/3 cup spice butter (niter kebbeh)
2 garlic cloves, minced
1 teaspoon finely chopped gingerroot
1/4 teaspoon ground fenugreek
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/4 cup paprika
2 tablespoons berbere (spice paste)
2/3 cup dry red wine
1/2 cup water
8 ounces tomato sauce
2 teaspoons salt
3 lbs boneless lean beef, cut into 1-inch pieces
black pepper

1
In a large stewpot, cook the onions over moderate heat for about 5 minutes, or until they are soft and dry.
2
Do not let brown or burn.
3
Stir in the niter kebbeh.
4
When it heats up, add the garlic, ginger, fenugreek, cloves, allspice, and nutmeg.
5
Stir well.
6
Add the paprika and berbere, and stir for 3 minutes.
7
Add the wine, water, tomato sauce, and salt, and bring the mixture to a boil.
8
Add the beef and turn the pieces around in the sauce to coat.
9
Cover the pot and simmer the beef for about 1 hour over low heat.
10
Season with black pepper.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Beef Stewed In Red Pepper Paste

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