Beef Stewed in Red Pepper Paste
Added June 17, 2006 | Recipe #173374
Total Time:
Prep Time:
Cook Time:
Directions:
1
In a large stewpot, cook the onions over moderate heat for about 5 minutes, or until they are soft and dry.
2
Do not let brown or burn.
3
Stir in the niter kebbeh.
4
When it heats up, add the garlic, ginger, fenugreek, cloves, allspice, and nutmeg.
5
Stir well.
6
Add the paprika and berbere, and stir for 3 minutes.
7
Add the wine, water, tomato sauce, and salt, and bring the mixture to a boil.
8
Add the beef and turn the pieces around in the sauce to coat.
9
Cover the pot and simmer the beef for about 1 hour over low heat.
10
Season with black pepper.
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Ratings & Reviews:
My husband & I didn't really care for this recipe. I made as directed except I added potatoes to it while it was cooking. I used Berbere for the spice mix in this recipe. Made for ZWT 4
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This had an absolutely wonderful smell while cooking. It was a lot of work in that I did not have any of the "specialty" items needed prepared ahead of time but now know that this would be something to keep on hand at all times when cooking this type of African food! It was delicious for sure and I am only giving this 4 stars because of the extra work involved for the spice mix and the spiced butter. But I"m so glad I made this while travelling through Africa with my Babes on the ZWT4.
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Nutritional Facts for Beef Stewed in Red Pepper Paste
Serving Size: 1 (851 g)
Servings Per Recipe: 1
Amount Per Serving
% Daily Value
Calories 4352.7
Calories from Fat 2949
67%
Total Fat 327.7 g
504%
Saturated Fat 145.8 g
729%
Cholesterol 1074.2 mg
358%
Sodium 7073.5 mg
294%
Total Carbohydrate 61.9 g
20%
Dietary Fiber 17.4 g
69%
Sugars 23.1 g
92%
Protein 258.7 g
517%
The following items or measurements are not included:
berbere
boneless lean beef
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