Ethiopian Beef Stew In Berbere Sauce

• 1 small onion, chopped fine
• 1/4 cup butter
• 1 tablespoon minced ginger
• 1 teaspoon paprika
• 1 teaspoon cayenne
• 1 teaspoon ground cumin
• 1 teaspoon fenugreek seeds
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cardamom
• 1/3 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 14 ounces crushed tomatoes
• 1/4 cup dry red wine
• 1/4 lb beef stew meat

1. Preheat oven to 325u0b0F.
2. Melt butter on stove top in roasting pan.
3. In the roasting pan, brown the stew meat for about 10 minutes. Add the onion for the last few minutes.
4. Add the ginger, paprika, cayenne, cumin, fenugreek, turmeric, cinnamon, cardamom, cloves and allspice. Mix and cook for about one minute.
5. Add tomatoes and wine.
6. Cover, bring to a "medium" simmer.
7. Place in oven for approximately 2 hours. Add water or broth 1/2 cup at a time if stew is drying out.
8. Stew is done when meat can be easily pierced with a fork.

onion, butter, ginger, paprika, cayenne, ground cumin, fenugreek seeds, ground turmeric, cinnamon, cardamom, ground cloves, ground allspice, tomatoes, red wine, beef stew meat

Taken from www.food.com/recipe/ethiopian-beef-stew-in-berbere-sauce-340197 (may not work)