Batch Berbere Beef Stew (Key Wot)

African · 90 min · Beef · gluten-free, low-carb, high-protein

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Ingredients

• 3 lb beef chuck, cubed
• 4 large red onion
• 1/4 cup berbere spice blend
• 5 tbsp niter kibbeh spiced butter
• 6 garlic cloves
• 2 inch piece fresh ginger
• 3 tbsp tomato paste
• 1/2 cup red wine

Method

1. Dry-cook the finely chopped onions in a large pot over medium 15 minutes until deeply softened and reduced.
2. Add niter kibbeh, grated garlic and ginger, and cook 3 minutes.
3. Stir in berbere and tomato paste and bloom 3 minutes to build a thick red base.
4. Add the beef, red wine, and 3 cups water, then cover and simmer on low 50 minutes until the meat is tender.
5. Uncover and reduce until the sauce clings and the oil beads on the surface.
6. Cool and portion; serve with injera or rice, and freeze extras up to 3 months.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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