Beef Stewed In Red Pepper Paste Recipe

Name: Beef Stewed In Red Pepper Paste
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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.

1134

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 onions, finely chopped, 1/3 cup spice butter (niter kebbeh), 2 garlic cloves, minced, 1 teaspoon finely chopped gingerroot, and more.

Yes, Beef Stewed In Red Pepper Paste falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef Stewed In Red Pepper Paste

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions