Ethiopian-Style Beef Stew with Cabbage and Berbere
A hearty and flavorful Italian-inspired stew featuring Ethiopian spices, tender beef, and crunchy cabbage.
Ingredients
- ●1 pound beef stew meat
- ●1 head, sliced cabbage
- ●1 cup roasted red peppers, diced
- ●2 tablespoons berbere spice mix
- ●2 tablespoons olive oil
- ●1 medium onion, chopped
- ●3 cloves garlic, minced
- ●2 cups beef broth
- ●1 cup red wine
Instructions
- 1
Heat the olive oil in a large Dutch oven over medium-high heat.
- 2
Add the beef and cook until browned on all sides, about 5 minutes.
- 3
Add the onion and garlic and cook until softened, about 3-4 minutes.
- 4
Add the berbere spice mix and cook for 1 minute.
- 5
Add the red wine and beef broth, scraping up any browned bits from the bottom of the pot.
- 6
Bring the mixture to a boil, then cover the pot and transfer it to the oven.
- 7
Braise the stew for 2 1/2 hours, or until the beef is tender.
- 8
Add the sliced cabbage to the pot and continue to braise for another 30 minutes.
- 9
Season the stew with salt and pepper to taste.
- 10
Serve the stew hot, garnished with roasted red peppers and crusty bread.