Beef Stew in Ethiopian Berebere Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 medium onions4 tbsp Smart Balance Light Buttery Spread2 tbsp Ethiopian Berebere spice2 cans diced tomatoes1/4 dry red wine2.5 lbs London Broil beef, cubed in 1/2" chunks
1. Dice onions very fine.
2. Melt spread in 4-5 qt pan over medium heat. Add onions and stir until browned, about 10 minutes.
3. Add Berbere spice. Add tomatoes, wine and cubed beef. Bring to a simmer, then cover. Reduce heat and simmer, stirring occasionally, until beef is very tender (about 2 hours.) Add salt and cayenne pepper to taste.
Serves 10.
Berbere Spice Mix
2 teaspoons cumin seed, or powder
1 teaspoon cardamom seeds (shell off husks), or powder
1/2 teaspoon whole allspice (or ground)
1 teaspoon fenugreek seed (or powder)
1 teaspoon coriander seed (or powder)
8 whole cloves, or ground
1 teaspoon black peppercorns, or freshly ground
5 teaspoons red pepper flakes or crumbled dried red peppers
1 tablespoon grated fresh gingeroot (or 1/2 teaspoon dried)
1 teaspoon turmeric
1 teaspoon salt
3 tablespoons sweet paprika (can use hot)
1/2 teaspoon cinnamon
1. Toast all the seeds and whole cloves in a small frying pan for 2 minutes, stirring constantly (open window or turn on the stove vent--it can smoke). Grind the spices in a spice grinder. If you are using pre-ground spices, ignore and go on to the next step.
2. Mix all remaining ingredients. Place in a tightly covered container and refrigerate. This mixture can used with many combinations of legumes, rice or vegetables.
Number of Servings: 10
Recipe submitted by SparkPeople user KKS5369.
2. Melt spread in 4-5 qt pan over medium heat. Add onions and stir until browned, about 10 minutes.
3. Add Berbere spice. Add tomatoes, wine and cubed beef. Bring to a simmer, then cover. Reduce heat and simmer, stirring occasionally, until beef is very tender (about 2 hours.) Add salt and cayenne pepper to taste.
Serves 10.
Berbere Spice Mix
2 teaspoons cumin seed, or powder
1 teaspoon cardamom seeds (shell off husks), or powder
1/2 teaspoon whole allspice (or ground)
1 teaspoon fenugreek seed (or powder)
1 teaspoon coriander seed (or powder)
8 whole cloves, or ground
1 teaspoon black peppercorns, or freshly ground
5 teaspoons red pepper flakes or crumbled dried red peppers
1 tablespoon grated fresh gingeroot (or 1/2 teaspoon dried)
1 teaspoon turmeric
1 teaspoon salt
3 tablespoons sweet paprika (can use hot)
1/2 teaspoon cinnamon
1. Toast all the seeds and whole cloves in a small frying pan for 2 minutes, stirring constantly (open window or turn on the stove vent--it can smoke). Grind the spices in a spice grinder. If you are using pre-ground spices, ignore and go on to the next step.
2. Mix all remaining ingredients. Place in a tightly covered container and refrigerate. This mixture can used with many combinations of legumes, rice or vegetables.
Number of Servings: 10
Recipe submitted by SparkPeople user KKS5369.
Nutritional Info Amount Per Serving
- Calories: 205.5
- Total Fat: 6.4 g
- Cholesterol: 56.0 mg
- Sodium: 669.9 mg
- Total Carbs: 11.8 g
- Dietary Fiber: 3.4 g
- Protein: 22.6 g
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