Zighini (Spicy Beef Stew)

• 1 pound boneless short ribs, cut into 1-inch cubes
• Salt and freshly ground pepper
• Olive oil, to coat
• 1 onion, chopped
• 3 tablespoons berbere spice
• 16 ounces canned tomato sauce

1. Heat the oven to 350u0b0F. Season the beef with salt and pepper. In a Dutch oven or other heavy-bottomed pot with a lid, coat the bottom with oil and heat over medium-high heat. Brown the beef on two sides, in batches so as not to crowd the pan. Transfer the beef to a bowl, but don't wash out the pot. Reduce the heat to medium.
2. Add more olive oil if you don't have much fat in the bottom of the pot. Add the onion, scraping up the browned bits stuck to the bottom of the pot, and saute until soft and translucent, about 10 minutes. Add the berbere, give it a stir, and let cook until fragrant, just a minute.
3. Stir in the meat and its collected juices, the tomato sauce, a pinch of salt, and 2 cups of water, cover, and bring to a boil. Once boiling, slide the covered pot into the oven and cook until the meat is tender and the stew is thick, about 1 1/2 hours.

short ribs, salt, olive oil, onion, berbere spice, tomato sauce

Taken from food52.com/recipes/67545-zighini-spicy-beef-stew (may not work)