Ethiopian Beef Stew | TCM Nutrition
Ethiopian Beef Stew
Our Family Loves Berbere Spice
As a home cook my goal is cook nutritious and delicious foods that satisfy taste buds while maintaining optimal health.
Yield: 4 Servings
Feeds: 2 - 4 People
Looking for a new beef chuck recipe with a spice blend that will blow your mind?!
We love this recipe for it's layered flavors, tender beef, and surprising ease of the recipe!
This recipe is a spin off of Key Wat, a hearty, bold stew that requires very little labor time. Our family loves to cook with fresh, organic and healthy ingredients and this stew delivers. While, it's not loaded with veggies like some of our other favorite recipes. This meal is jam-packed with other goodies that impact your health in a huge way! We pressure cook or slow cook the beef chuck in our homemade bone broth. I ALWAYS recommend making your own beef stock, beef broth or bone broth at home.
Why? According to the USDA's labeling guidelines, beef or pork broth only has to have a Moisture Protein Ratio of 135.1 to 1 - that means that for every ounce of water, there is only 0.007 ounces of beef protein. No wonder why store bought beef broth never takes that great!
Keys to Making Tasty Soups or Stews:
Make the Key Ingredient Shine
Aromatics are necessary i.e. Shallot, garlic, onions etc
Be sure to sweat or brown aromatics
Layer in spices after cooking aromatics
Add a liquid
Simmer all ingredients (Low and Slow is key)
INGREDIENTS:
2.5 pounds of beef chuck stew meat (cut into 1 1/2 - 2 inch chunks)
4 - 8 tablespoons of Berbere spice (adjusted based on preferred spice level)
35-40 oz of bone broth, beef broth or beef stock
1 can of whole fire roasted tomatoes (28 oz can - we prefer Muir Glen whole fire roasted tomatoes)
4 shallots (peeled and diced)
6 cloves of garlic (peeled and finely diced)
2 green onions
Cilantro for topping (optional)
We always like to remind people that the best thing about cooking at home is that you have the ability to customize each meal to your taste buds! We like to think of cooking as a palette - cook your way and don't be defined by a recipe.
INSTRUCTIONS:
In a large bowl add beef and 90% of the Berbere spice - mix well to ensure to all beef pieces are coated in the spice mix (place in fridge for 1-2 hours to "marinate" the beef)
After 1-2 hours remove the beef from the fridge. Add 2 Tbsp of olive oil into a large cast pan, heat over medium high heat. Once olive oil is shimmering add marinated beef into the pan and stir occasionally. Brown beef on all sides, this will take approximately 2 - 4 minutes depending on your stovetop heat output.
Add bone broth/beef broth/beef stock into instant pot (if you don't have an instant pot a slow cooker will do but you'll add 6-8 hours onto the cook time) Add browned beef and cook on high pressure for 30 minutes. (Once the instant pot has undergone a natural pressure release it's time for step 4).
In a large dutch oven (ideally you'll want a lid for it) add 2 tablespoons of olive oil medium high heat once shimmering turn down to medium and add shallots. Cook for 2-4 minutes stirring occasionally - once shallots are golden brown, add garlic and cook for 30 - 60 seconds. Add fire roasted tomatoes and 4 ounces of bone broth from the instant pot - bring to boil and reduce heat to simmer.
Add beef and simmer covered for 60 minutes.
To serve, place the beef stew in a large bowl. Serve over pasta, rice, cauliflower rice, or another alternative we enjoy is with sourdough bread. Top with green onions and cilantro - Enjoy!
Enjoy! If you try this recipe, please let us know! Love this recipe? Leave a comment, rate it, and don't forget to tag a photo @northshoreacupuncture on Instagram!
About Our Acupuncture Clinic:
North Shore Acupuncture and Natural Medicine is an acupuncture clinic in Beverly, MA. We utilize acupuncture, Chinese herbal medicine and natural medicine restore optimal health and wellness. Employing traditional and modern approaches to enhance your health and longevity
Notes:
Calorie information not available at this time.
