Ethiopian Ground Beef Stew Minchet Abesh Alicah Food

ETHIOPIAN GROUND BEEF MILD STEW (MINCHET-ABESH ALICHA)

Ethiopian Ground Beef Mild Stew (Minchet-Abesh Alicha) image

Make and share this Ethiopian Ground Beef Mild Stew (Minchet-Abesh Alicha) recipe from Food.com.

Provided by yewoinfamilycooking

Categories Meat

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 lb lean ground beef
1 cup onion (thinly chopped)
1/2 cup clarified butter
1/4 cup white wine (if preferred)
1/4 teaspoon cardamom (false)
1/4 ginger powder or 1 tablespoon fresh ginger root juice
1 teaspoon garlic powder (diced) or 1 teaspoon garlic clove (diced)
1/4 teaspoon turmeric or 1/4 teaspoon curry
1/4 teaspoon white pepper powder
4 cups water (boiled)
salt

Steps:

In medium pot sauté the onion using one cup of boiled water by adding two tablespoon each time until the onion is soft and golden brown.
In the cooked onion, add one cup boiled water, purified butter, garlic, ginger, bishop weeds, wine and turmeric. Cook for 5 minutes.
On a baking pan, spread the ground beef and cook it in oven or stir-fry until brown.
Sprinkle the stir-fry ground beef in the sauce; mix well; add two cups boiled water; cover and cook it for 20 minutes or until simmers.
Add to the stew white pepper, salt and false cardamom; cook it for 5 minutes; remove from heat.
Serve it hot with Injera, rice, bread or as desired.
* You will find these spices in Ethiopian or Indian shops/groceries.
** Please go to www.yewoinfamilycooking.com to see how to prepare Clarified/Purified Butter (Nitir Kebe).

Nutrition Facts : Calories 290.4, Fat 22.9, SaturatedFat 12.8, Cholesterol 89.8, Sodium 56.6, Carbohydrate 3.5, Fiber 0.5, Sugar 1.4, Protein 15.6

ETHIOPIAN BEEF STEW IN BERBERE SAUCE

Ethiopian Beef Stew in Berbere Sauce image

For a complete Ethiopian feast, make this dish with (other recipes from my book): - Lentils of Doom - Cabbage of Ostracism - Tofu Dorowat (if you like tofu, or are accommodating a vegetarian... chicken otherwise) Making these four dishes together, you can: - Pick up one large white onion and chop it finely. Split it four ways between the dishes. - Pick up one 28-oz can of crushed tomatoes and split it between the Dorowat and Beef Stew Start the beef early, then the dorowat. Then, do the lentils (assuming pre-cooked potatoes) and cabbage. Pick up some Enjera (that amazing yummy bread). Live in Calgary? Pick it up fresh at Amy's Confectionery on 7th between 11AM and 5PM. YUM!

Provided by Rhonda Scheurer

Categories Stew

Time 2h50m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

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

Steps:

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

Nutrition Facts : Calories 89.3, Fat 8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 70.3, Carbohydrate 3, Fiber 0.9, Sugar 0.7, Protein 0.6

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