This traditional Ethiopian stew is made with beef, tomato, and a blend of spices. It is cooked until the beef is tender and the sauce is thick and flavorful. Serve with injera or flatbread for a delicious meal.
Ingredients
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1 lb beef chuck roast
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1 cup diced tomatoes
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1 tablespoon cumin
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1 tablespoon coriander
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1 tablespoon turmeric
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1 teaspoon black pepper
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1 teaspoon salt
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1 tablespoon olive oil
Main Course
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- short description
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Cut the beef into cubes and season with salt and pepper.
Heat the olive oil in a pot over medium heat.
Add the beef and cook until browned.
Add the diced tomatoes, cumin, coriander, turmeric, and black pepper.
Reduce the heat to low and simmer for 2 hours.
Serve with injera or flatbread.
- detailed description
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Cut the beef chuck roast into cubes, about 2 inches in size.
Season the beef cubes with salt and pepper.
Heat the olive oil in a large pot over medium heat.
Add the beef cubes and cook until they are browned on all sides.
Add the diced tomatoes, cumin, coriander, turmeric, and black pepper.
Stir to combine and reduce the heat to low.
Cover the pot and simmer for 2 hours, stirring occasionally.
Taste and adjust seasoning if necessary.
Serve with injera or flatbread.
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