Beef Stewed in Red Pepper Paste

Ingredients

• 2 onions, finely chopped
• 1/3 cup spice butter (niter kebbeh)
• 2 garlic cloves, minced
• 1 teaspoon finely chopped gingerroot
• 1/4 teaspoon ground fenugreek
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground nutmeg
• 1/4 cup paprika
• 2 tablespoons berbere (spice paste)
• 2/3 cup dry red wine
• 1/2 cup water
• 8 ounces tomato sauce
• 2 teaspoons salt
• 3 lbs boneless lean beef, cut into 1-inch pieces
• black pepper

Directions

1. 1

   In a large stewpot, cook the onions over moderate heat for about 5 minutes, or until they are soft and dry.

2. 2

   Do not let brown or burn.

3. 3

   Stir in the niter kebbeh.

4. 4

   When it heats up, add the garlic, ginger, fenugreek, cloves, allspice, and nutmeg.

5. 5

   Stir well.

6. 6

   Add the paprika and berbere, and stir for 3 minutes.

7. 7

   Add the wine, water, tomato sauce, and salt, and bring the mixture to a boil.

8. 8

   Add the beef and turn the pieces around in the sauce to coat.

9. 9

   Cover the pot and simmer the beef for about 1 hour over low heat.

10. 10

    Season with black pepper.