Ethiopian Beef Stew with Green Beans

I made three Ethiopian dishes to use with the injeera I brought back from Minneapolis. I’ll post each one separately so they’re easier to search and index.
As for the weirder ingredients, I actually have this jar of berbere from ages ago, but time has actually taken the edge off of it and made it less spicy and more flavorful. The recipe for berbere from the Sundays at the Moosewood cookbook (upon which this recipe is based as well) can be found here. As for the Niter Kebbeh, you can get the recipe here but I was too lazy to actually clarify the butter, and so I just smooshed the spices into the butter, and everything turned out delicious.

The recipe is based primarily on the recipe in the Sundays at the Moosewood for “Yetakelt W’et”, but with the important modification of a big ol’ chunk of beef with a bit of bone (I used a bone in shank steak with a lot of meat on it) and a longer cooking time. The meat adds a lot of flavor, and makes it better in my opinion. It wasn’t too spicy, so you could also add some hot peppers if you really want.

Ingredients
1 big chunk of beef/lamb with bones
1 c Onions, finely chopped
2 Garlic cloves, pressed
1 tb Berbere (dry)
1 tb Sweet Hungarian paprika
1/4 c Niter Kebbeh
1 c Green beans, cut in thirds
1 c Carrots, chopped
1 c Potatoes, cubed (I wasn’t a huge fan of the idea of potatoes, but if you want them, go ahead)
1 c Tomatoes, chopped
1/4 c Tomato paste
~2 c Water or stock
Salt and pepper to taste
1/4 c Chopped fresh parsley (optional – I added a handful, but I don’t know if it made a huge difference)

Preparation:
1) Saute onions, garlic, berbere and paprika in niter kibbe until they start getting transparent
2) At this point, I pushed aside the onions, browned the meat really quickly, then removed it.
3) Add carrots, cook for a little while, then add the green beans and/or potatoes, and sautee for a bit.
4) Add chopped tomatoes, tomato paste, water/broth, and meat.
5) I stewed it for about 1.5 hours, then removed the meat, chopped it into chunks, and served on top of injeera.

Here’s a picture of the result (this recipe is the red one):

PS – This recipe is also in celebration of reaching a gross (144) of posts here (this post not included)! Woohoo!