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Author Notes: Have you tried Ethiopian? There's nothing shy or subtle about it .. starting with a ridiculous amount of onions for its base .. producing a bold, in your face flavor .. if there every was one. —VeggiesByCandlelight
purple onions, finely chopped
tablespoons Berberi (more or less, depending on how spicy you like it)
pound stew beef, cut into bite size pieces
cup butter (or more to taste)
tablespoons minced garlic
- Wash the cubed beef well, pat them dry with a towel, and set aside in the fridge (** Please don’t skip this step .. it's an important part of the process for tenderizing the beef)
- Finely chop the onions in a blender or food processor, until almost pureed.
- Add the meat to the sauce & turn the heat down to low. Simmer for 45 minutes to an hour, adding a little water, if needed, to prevent the onions and meat from sticking to the bottom of the pan.
- After an hour or so of simmering, add the butter, salt, and more water if the sauce is getting dry. Simmer another hour.
- Just before serving, stir the freshly minced garlic into the sauce.
- Serve with Injera