Served with injera, a sourdough-risen Ethiopian flatbread, this spicy beef stew is the ideal winter warmer for all its spice and tenacity.

SERVES 6 // COOKING TIME 5 hours

INGREDIENTS
For the injera
¾ cup white bread flour
¼ cup teff flour
1 cup water
Pinch salt
1 tbsp oil
For the berbere spice
6 cardamom pods, bruised
4 cloves
2 tbsp dried onion flakes
1 tbsp coriander seeds
1 tbsp smoked paprika
1 tsp cinnamon
1 tsp chilli flakes
½ tsp ground ginger
½ tsp allspice
½ tsp nutmeg
For the spicy beef stew
2 tbsp butter
1 kg beef chuck
2 onions, sliced
3 garlic cloves, crushed
1 tbsp grated ginger
400 g tin chopped tomatoes
2 cups beef stock
For the Swiss chard
1 tbsp butter
1 tbsp vegetable oil
1 tbsp grated ginger
2 garlic cloves, crushed
Pinch allspice
500 g Swiss chard

METHOD
For the injera
1. Place white bread flour and teff flour in a bowl. Make a well in the centre, and add water and salt. Mix until smooth, then allow to rest for 5 hours.
2. Fry the injera just before you are ready to eat. Heat a little oil in a non-stick pan.
3. Pour in 1 cup batter and swirl to coat the pan. Cover and cook for 5 minutes.
4. Flip, turn the heat down, cover and cook for 5 minutes. The bread will be darker brown in spots and should puff up with a pocket like a pita.
For the berbere spice
1. Preheat a pan and dry-roast all ingredients until fragrant. Crush with a mortar and pestle.
For the spicy beef stew
1. Melt the butter in a pot. Sear the meat until brown, then remove and set aside.
2. Fry onion, garlic and ginger in the same pan for 5 minutes. Sprinkle in 3 tbsp berbere spice and fry for 5 minutes. Add tomatoes and stock, and simmer for 10 minutes.
3. Return the beef to the pot and cook over low heat for 3 hours, stirring every now and then to make sure the stew doesn’t stick to the base of the pot.
For the Swiss chard
1. Heat the butter and oil in a pan and fry the ginger, garlic and allspice for 2 minutes.
2. Add the chard and fry for 5 minutes, until wilted.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za

These injera pancakes with berbere chicken are another Ethiopian favourite!

The post Traditional Ethiopian spicy beef stew with injera appeared first on MyKitchen.

Could you think of anything better for a cold winter weekend? Our beef and ale stew is packed with hours worth of flavour, but comes together in just one hour, and in just one pot!

SERVES 6 // COOKING TIME 1 hour

INGREDIENTS
600g stewing beef, cubed
3 tbsp flour
3 tbsp olive oil
2 tbsp butter
4 carrots, peeled and chopped
2 onions, peeled and chopped
2 stalks celery, chopped
2 leeks, chopped
4 cloves garlic, peeled and thinly sliced
2 tbsp tomato paste
2 cups ale
400g tin chopped tomatoes
Chopped parsley, to garnish

METHOD
1. Place beef and flour in a bag. Shake until the meat is coated.
2. Heat oil and butter in a large heavy-based pot. Cook the beef until golden brown. Remove from the pot and set aside.
3. In the same pot, fry carrots, onions, celery and leeks. Cook until the veggies are crispy and slightly charred. Add garlic and cook for a further minute. Add tomato paste and stir to coat.
4. Deglaze with the ale, scraping up the bits off the pot.
5. Add tinned tomatoes and beef and decrease the heat slightly. Simmer for 30–45 minutes, until the meat is soft and tender.
6. Garnish with parsley.

The post Beef and ale stew appeared first on MyKitchen.